Homemade Wonderslim

This homemade Wonderslim is a versatile, plant-based alternative to butter, oil, or eggs, perfect for vegan baking and cooking. Made primarily from prunes, water, lecithin, and a hint of citric acid, it creates a rich, smooth texture that mimics the moisture and richness of fats without the dairy. The natural sweetness of the prunes adds depth, while the lecithin ensures a stable emulsion. Ideal for muffins, cakes, and salad dressings, this recipe is simple to prepare using a blender. Store it in the refrigerator for up to a month or freeze for longer storage, making it a convenient pantry staple for health-conscious cooks seeking flavorful, dairy-free options.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 0.0

Dietary: Gluten-free, Vegetarian

Description

This homemade Wonderslim is a versatile, plant-based alternative to butter, oil, or eggs, perfect for vegan baking and cooking. Made primarily from prunes, water, lecithin, and a hint of citric acid, it creates a rich, smooth texture that mimics the moisture and richness of fats without the dairy. The natural sweetness of the prunes adds depth, while the lecithin ensures a stable emulsion. Ideal for muffins, cakes, and salad dressings, this recipe is simple to prepare using a blender. Store it in the refrigerator for up to a month or freeze for longer storage, making it a convenient pantry staple for health-conscious cooks seeking flavorful, dairy-free options.

Ingredients

3 cup Water
1 package Prunes 12 oz.
3 tablespoon Unbleached lecithin
1/4 teaspoon Citric Acid

Directions

1
Place prunes in a saucepan and cover with water.
2
Bring the water to a boil over medium-high heat.
3
Remove from heat and allow the prunes and water to cool completely.
4
Transfer the cooled prunes and their cooking water into a blender.
5
Add the unbleached lecithin and citric acid to the blender.
6
Blend on high speed until the mixture is completely smooth and creamy.
7
Pour the finished mixture into a clean quart jar.
8
Seal the jar and refrigerate immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 0.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This mixture keeps well in the refrigerator for up to 30 days. It can also be frozen for longer storage.

Usage: Use as a fat and egg substitute for cooking, baking, and salad dressings.

Substitution Ratio: According to commercial Wonderslim directions, 1/4 cup of this mixture replaces 1/2 cup of butter, oil, or margarine. Some cooks prefer using almost equal amounts depending on the desired moisture level.

Nutrition: Approximately 61 calories, 13.69g carbohydrates, 1.50g fiber, 1.13g fat, and 30mg sodium per 1/4 cup serving.

Keywords: vegan, butter substitute, prune puree, oil replacement, egg substitute, baking, cooking, lecithin, citric acid, healthy swap, dairy-free, plant-based, homemade wonder, smoothie base, dressing, muffin mix, cake batter, pantry staple, natural sweetener, emulsion

Read it online: https://www.chefs-mate.com/recipe/homemade-wonderslim/