-Whipping Cream: use the fatty top layer of a can of coconut milk, or a paste of 1 part raw cashews and 1 part non-dairy milk
-Whipped Cream: combine vegan whipping cream with sugar and vanilla to taste with a hand mixer. add a spoonful of margarine for a “dairy” taste and/or a spoonful of shortening to help stabilize the cream. refrigerate until ready to use. hand mix until fluffy and then serve.
-Custard: Cook 1 cup non-dairy milk, 1 tbsp cornstarch, sugar to taste, and a pinch of salt over medium heat, stirring constantly, until mixture thickens. Remove from heat and allow to cool. Add 1 tsp vanilla. Keep in fridge until ready to use.
-Cream Cheese or Sour Cream: tofu pureed (soft or medium) or avocado pureed and a dash of lemon juice can be substituted for cream cheese in cakes, dips, etc.
Wandering behind the scenes at a Japanese aquarium, where captive dolphins perform for the paying public, Huang-Ju came across this scene. ‘I saw the workers scrubbing the tank,’ he says, ‘but then I suddenly realised there were dolphins lying in the drained pool.’ It was a stark reminder of how different life in a sterile aquarium is to a dolphin’s natural ocean habitat. ‘I was shocked,’ says Huang-Ju, ‘at how the staff ignored the dolphins and didn’t seem to be in any hurry to refill the pool.’ Such captivity seemed a high price for the animal to pay just for human entertainment.