Cool the soy milk and the oil well. Pour the cold soy milk into a tall container, mix in the juice of one lemon and curdle the milk. Add the oil and mix with a blender or a whisk (pull up on the edge of the container) until you have a solid mixture.
Add the soy or soy whip and whisk again.
Miso cream: add 2 tbsp. miso to the soy milk form and continue cooking the soy cream as described.
Preparation 10 min.
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