How to make Vegan Dulce de Leche Video

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How to make Vegan Dulce de Leche

Bryanna Clark-Grogan: Hi I’m Bryanna Clark- Grogan and I’d like to show you a very simple Vegan recipe it will make you desserts more interesting. I’m going to show you how to make Vegan Dulce de Leche, which is the Latin American caramel syrup that’s used in many, many desserts these days. You start out with a jar of brown rice syrup which we have warming in pan here just make it easier to pour so are just going to pour the whole jar into above it’s the syrup here and its really easy to pour when you warming up, if you prefer you can just put – take the lid off and put the jar in the microwave for a minute and that warming up this – if you this cold then we’ll much harder to get the brown rice syrup add of the jar and then warmth also help us to make to with the other ingredients and dissolve everything mark quickly, okay then we go now we are going to add some soft brown sugar and when you mix it with the hand immersion blender. But if you prefer you can use a stand mixture or a hand it help by mixture I mean alright so did that again so just mix that until the sugar dissolves completely if you have a strong arm and a good study whisk you can use a whisk as well. Because the syrup is hot of the sugar is going to mixed quite quickly then just dripple just if you can see sugar crystals and you are not they will dissolve further as the syrup stands there we go now we are going to add some soya protein powder just a little bit and this helps the mixture to be more creamy and milky and it also helps the syrup to thicken up faster, now this takes a little while to dissolve that’s why the hand immersion makes as bit easier then a whisk its getting quite thick as you can hear from the sound of the mixer. Okay, now are going to add tiny vanilla and mix that in it’s thickening up nicely, okay and that all there, and they’re as your Vegan Dulce de Leche. Now the best way to store this is to pour into a jar, glass jar like this canning jar and you can keep it in the refrigerator for several weeks or you can keep it in the refrigerator for several weeks or you can keep it in the freezer for several months and then you can pulled out thought out of necessary and you can warmed up a webbed microwave or in pan of water like we did with the brown rice syrup. And then it’s easy to use on all kinds of desserts and French desserts such as pancakes or grapes look at all. Makes about two and half cups and its absolutely throes so there is a Vegan Dulce de Leche and you put a lid on that and keep it in the refrigerator, okay I pull the Dulce de Leche out of the refrigerator and heat it up in a pan of on water and I’m just cooking some o my favorite Vega nice cream – bowl and now I’m going to drizzle a little bit of Dulce de Leche over the top and we’ll have a very easy decade in dessert that you can served company or your kids will love it too, okay its not a quite a sweet as a Vegan Dulce de Leche so you don’t have to be choused in -- because have a half a bite, decadent. Thanks for joining me, you heard everydaydish and I’ll hope try this recipe very soon. Bye.

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Bryanna Clark-Grogan: Hi I’m Bryanna Clark- Grogan and I’d like to show you a very simple Vegan recipe it will make you desserts more interesting. I’m going to show you how to make Vegan Dulce de Leche, which is the Latin American caramel syrup that’s used in many, many desserts these days. You start out with a jar of brown rice syrup which we have warming in pan here just make it easier to pour so are just going to pour the whole jar into above it’s the syrup here and its really easy to pour when you warming up, if you prefer you can just put – take the lid off and put the jar in the microwave for a minute and that warming up this – if you this cold then we’ll much harder to get the brown rice syrup add of the jar and then warmth also help us to make to with the other ingredients and dissolve everything mark quickly, okay then we go now we are going to add some soft brown sugar and when you mix it with the hand immersion blender.

But if you prefer you can use a stand mixture or a hand it help by mixture I mean alright so did that again so just mix that until the sugar dissolves completely if you have a strong arm and a good study whisk you can use a whisk as well. Because the syrup is hot of the sugar is going to mixed quite quickly then just dripple just if you can see sugar crystals and you are not they will dissolve further as the syrup stands there we go now we are going to add some soya protein powder just a little bit and this helps the mixture to be more creamy and milky and it also helps the syrup to thicken up faster, now this takes a little while to dissolve that’s why the hand immersion makes as bit easier then a whisk its getting quite thick as you can hear from the sound of the mixer.

Okay, now are going to add tiny vanilla and mix that in it’s thickening up nicely, okay and that all there, and they’re as your Vegan Dulce de Leche. Now the best way to store this is to pour into a jar, glass jar like this canning jar and you can keep it in the refrigerator for several weeks or you can keep it in the refrigerator for several weeks or you can keep it in the freezer for several months and then you can pulled out thought out of necessary and you can warmed up a webbed microwave or in pan of water like we did with the brown rice syrup. And then it’s easy to use on all kinds of desserts and French desserts such as pancakes or grapes look at all. Makes about two and half cups and its absolutely throes so there is a Vegan Dulce de Leche and you put a lid on that and keep it in the refrigerator, okay I pull the Dulce de Leche out of the refrigerator and heat it up in a pan of on water and I’m just cooking some o my favorite Vega nice cream – bowl and now I’m going to drizzle a little bit of Dulce de Leche over the top and we’ll have a very easy decade in dessert that you can served company or your kids will love it too, okay its not a quite a sweet as a Vegan Dulce de Leche so you don’t have to be choused in -- because have a half a bite, decadent. Thanks for joining me, you heard everydaydish and I’ll hope try this recipe very soon. Bye.

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