2/3cupssoy milk(use low-sodium soy milk for low-sodium diet)
2tspapple cider vinegar
1/2tspsea salt(omit for low-sodium diet)
1cupcoconut oilorganic, extra virgin
1/3cupgrapeseed oilcanola, olive oil
2tsplecithin granules
1/2tspxanthan gum
Notes
Per one tbsp serving:
88 calories
9 g fat
7 g saturated fat
0 g monounsaturated fat
2 g polyunsaturated fat
0 g trans fat
0 g cholesterol
37 mg sodium (2 mg sodium with salt omitted)
10 mg potassium
0 g carbohydrate
0 g fiber
0 g sugars
0 g protein
2 Weight Watchers Points Plus
After reading about refined coconut oil (it's highly processed), I now use unrefined organic virgin coconut oil. I don't notice a coconut taste with it, and it's better for us and the environment. I don't think this recipe would work without coconut oil, as it requires an element that will harden at room temperature. Some nutritionists think coconut oil is great for health, others think it's the devil. As with any calorie-dense food, use with moderation. I have not been able to make this without soy products. I have tried five different non-dairy milks (rice, almond, hemp, hazelnut, and coconut) without success.