Yes, you heard correctly, sweet and gooey marshmallow creme without using egg whites. The secret ingredient to this deliciously spreadable confection is Versawhip 600K™, which is a modified form of soy protein. Versawhip 600K™ will need to be purchased through the internet and I recommend ModernistPantry.com as the source from which to order.
A stand mixer is REQUIRED for this recipe. The technique involves whipping molten hot sugar syrup, so do not attempt with a hand-held mixer or splattering can occur which can result in severe burns. Food processors, stand blenders or immersion blenders are not recommended for this recipe either as they will not work properly. So please don’t try it. It is also recommended that the stand mixer be equipped with a splatter shield to prevent the sticky marshmallow mixture from splattering out of the mixing bowl.
You will also need a candy thermometer to determine when the molten sugar syrup has reached the proper temperature. Light corn syrup is also required for this recipe and due to the concern about GMO products, a non-GMO light corn syrup is available by searching on the internet. This recipe yields about 4 cups.
Ingredients for the sugar syrup:
• ¼ cup water
• ⅓ cup light corn syrup
• 1 cup organic sugar
• pinch of sea salt
Ingredients for the fluff:
• ¼ cup water
• 1 and ½ tsp Versawhip 600K™
• ¼ tsp guar gum or xanthan gum
• ½ tsp real vanilla extract
Technique:
Attach a candy thermometer to the side of a small saucepan. Be sure the base of the thermometer rests just above the bottom of the pan without touching the metal.
Add the water, corn syrup and then the sugar into the center of the mixture. Swirl gently and place over medium-high heat. Do not stir while the sugar mixture is heating. The mixture will need to be boiled and brought to the “soft-ball candy” stage or 240°F. This will take several minutes.
While the sugar syrup is boiling, add the water to the bottom of the mixer’s bowl. Sprinkle in the Versawhip 600K™ and the guar gum or xanthan gum. Reserve the vanilla extract for later. Turn on the mixer and increase the speed to the highest setting. The mixture will whip into a voluminous white foam.
When the sugar syrup has reached 240°F, remove the saucepan from the heat and with the mixer running at high speed, pour the molten sugar syrup into the foam. Set a timer for 10 minutes while whipping at high speed. While the mixture is whipping, add the vanilla extract. That’s all that is necessary to make marshmallow creme. Transfer the marshmallow creme to a container with a lid and refrigerate until ready to serve.
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Marshmallow Creme
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Kids will love this and your “inner child” will love it too. This recipe yields 4 cups or 1 quart of the finest chocolate cashew milk or hot cocoa. Chocolate cashew milk has a brief refrigerator storage life, so consume within 3 to 4 days (this has never been an issue in my home). Shake or stir well before serving.
For hot cocoa, gently heat in a saucepan on the stove – do not boil! Cashew milk makes a wonderful base for hot cocoa because it has a tendency to thicken slightly when heated. Top the hot cocoa with Marshmallow Creme (recipe in this blog) or Heavenly Whipped Cream (from my cookbooks) if desired.
Ingredients:
• 1 cup (5 oz. by weight) whole raw cashews
• 4 cups water
• ½ cup organic sugar, or more to taste
• ⅓ unsweetened cocoa powder
• 1 tsp real vanilla extract
• ½ tsp fine sea salt (optional)
You will also need a high-powered blender and a nut milk bag or fine mesh strainer lined with 4 layers of cheesecloth to strain any residual solids from the milk.
Technique:
Soak the nuts for a minimum of 8 hours in the refrigerator with enough water to cover. Drain the nuts, discarding the soaking water. Add the nuts to a high-powered blender with 4 cups of fresh water. Process the mixture on high speed for 2 full minutes.
The milk will now need to be strained to remove the solids. To do this, wash your hands thoroughly and then pour the milk into the nut milk bag over a large bowl or pitcher. While holding the top of the bag with one hand, gently knead and squeeze the bag to help the milk pass through the ultra-fine mesh.
Optionally, the milk can be poured (in increments) into a strainer lined with 4 layers of cheesecloth. Stir the milk gently with a spoon to help it pass through the cheesecloth.
Pour the strained milk back into the blender and discard or compost the solids in the bag or cheesecloth.
Add the sugar, cocoa powder, vanilla and salt to the blender and process until smooth. Store the milk in a covered container in the refrigerator until ready to serve or heat on the stove. Chocolate cashew milk has a tendency to separate, so shake well or stir before using.
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Chocolate Cashew Milk or Hot Cocoa
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Named after the Stockholm restaurant that first introduced them, Hasselback potatoes have been adopted widely by other European cuisines.
Ingredients:
• Yukon gold or russet potatoes
• 1 T Better Butter (from either of my cookbooks) for each potato
(or substitute with commercial vegan margarine)
• optional: 1 clove of garlic, thinly sliced for each potato
• coarse sea salt or kosher salt, to taste
• coarse ground black pepper, to taste
Optional garnish:
• finely chopped Italian (flat leaf) parsley or minced chives
Technique:
Preheat the oven to 450° F.
Place 2 chopsticks on your cutting surface parallel to each other and place a potato in between them. The chopsticks will be used as a cutting guide to prevent the knife from cutting all the way through the potatoes when slicing. If you don’t have chopsticks on hand, use the handle side of 2 table knives. Using a sharp chef’s knife, begin making ⅛-inch slices throughout the entire length of each potato.
In a small saucepan, melt the butter over low heat; alternately this can be done in the microwave. Place the potatoes on a baking sheet lined with parchment paper, and with a pastry brush, brush the melted butter into the gaps of every potato. Use your fingers to gently separate the layers if necessary. Make sure that every potato gets a generous amount of the melted butter. Generously season the potatoes with salt and pepper to taste. If using the optional garlic, insert the garlic slices randomly between the potato slices.
Place the potatoes in the preheated oven on a middle rack and cook for 1 hour and 15 minutes until crispy on the outside and tender on the inside. Garnish with fresh chopped Italian parsley or minced chives if desired.
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Hasselback Potatoes
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When preparing tofu scrambles, achieving the ideal balance of color and flavor can often be tricky. This blend will alleviate the guesswork for you; and if you prepare tofu scrambles frequently, then this seasoning blend will be a timesaver in your morning breakfast routine. This recipe yields ¾ cup of seasoning powder which will season about 16 blocks of tofu.
For each 14 oz. block of water-packed tofu, use 2 and ¼ teaspoons seasoning; or use the recipe for the basic tofu scramble (recipe follows).
Ingredients:
• 1 cup nutritional yeast flakes or ½ cup nutritional yeast powder
• 2 T onion powder
• 2 T kala namak (Himalayan black salt)
• 2 tsp paprika
• 2 tsp turmeric
Technique:
Place the ingredients in a DRY food processor or blender and process until a fine powder is achieved. Store the seasoning blend in an airtight container in your pantry until ready to use. Use the powder within 6 months.
For the basic scramble, you will need:
• 1 block (14 oz.) soft to firm water-packed tofu*
(silken tofu is not recommended for this recipe)
• 2 and ¼ tsp Tofu Scramble Seasoning Blend (see preceding recipe)
• 2 T Better Butter (from my cookbooks) or commercial vegan margarine
• coarse ground black pepper to taste
* I personally recommend soft to medium water-packed tofu for the best scramble texture.
Drain and press the tofu until it is not releasing any more liquid.
Crumble the tofu into a mixing bowl, sprinkle in the seasoning and toss thoroughly to blend. Avoid mashing the tofu.
Melt the butter or margarine in a skillet over medium heat. Do not let the butter brown. Add the seasoned tofu and “scramble” (push and fold the mixture with a spatula) until the tofu is heated through and resembles scrambled eggs. Season the scramble with pepper to taste (and add additional salt as desired). Serve immediately.
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Tofu Scramble Seasoning Blend
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Votes: 25
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The heavenly floral fragrance and flavor of roses is perfectly captured in this rather unusual frozen confection. In Persian cuisine, this ice cream treat, called “Bastani”, also contains saffron and toasted chopped pistachios. However, I’ve kept the recipe simple and affordable, as saffron is very expensive; but the option is provided if you choose to be traditional. I’ve also added beet powder to produce the lovely pastel rose color, but this is purely optional and should be omitted when preparing Bastani. An ice cream maker is required for this recipe.
A word of caution! Floral flavors in food are exotic and unfamiliar to most Westerners. I recommend adding ½ tsp of rosewater to 4 oz. of non-dairy milk and tasting it to see if you find it agreeable before making an entire quart of ice cream. When blending the mixture for the ice cream, begin with 1 tablespoon of rosewater, taste it and then add more to your liking.
Ingredients:
• 1 and ½ cup (7.5 oz.) whole raw cashews
• 3 cups filtered water
• 1 and ¼ cup organic sugar
• 1 to 2 T rosewater (available where Middle Eastern foods are sold)
• ½ tsp guar gum
• optional: ½ tsp beet powder for color (omit for Bastani and use a few saffron threads instead)
• optional: ½ cup unsalted, toasted and chopped pistachios
Technique:
Soak the cashews in water for a minimum of 8 hours. Drain and discard the water and add the cashews to a high-powered blender. Add the filtered water and process on high speed for 2 full minutes.
Thoroughly strain the cream through a nut milk bag or through a strainer lined with 4 layers of cheesecloth. Gently massage the bag to help the cream pass through or stir the cream in the strainer with a spoon.
Add the cashew cream back to the blender with the remaining ingredients, EXCEPT for the optional pistachios, and process briefly until combined. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until the mixture thickens and is heated through. Do not boil.
Note: If you’re making traditional Persian Bastani, add the saffron threads while the mixture is cooking. After cooking, pass the mixture through a strainer to remove the threads and proceed with the recipe as usual.
Remove from the heat and let cool until warm (stir the mixture occasionally to discourage a “skin” from forming on the surface).
Once cooled, pour the mixture into a container with a lid and refrigerate until thoroughly chilled. When well chilled, pour the cream mixture into your ice cream maker and process the mixture according to your ice cream maker’s instructions. If using pistachios, add the pistachios at this time (or simply top the prepared ice cream with them). The ice cream will freeze hard when stored in the freezer.
To serve, thaw briefly until it reaches the desired texture for scooping.
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Rose Ice Cream (Cashew Base)
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