Vegan Recipes : Vegan Whipped Cream

Category : Vegan Recipes

Vegan RecipesHave you tried vegan recipes for vegan whipped cream yet? There are a few pretty good store bought options you can try, but I really love this recipes. It has a fresh taste and a creamy consistency. The best part is that you can use it for pie toppings, pudding, ice cream sundaes, or just about anywhere else you think whipped cream is appropriate!

These vegan recipes for whipped cream call for agar powder. You can find agar powder in most Asian food markets, or you can easily order it online. It can be used to make everything from mousses, gelatins, and a number of other interesting dishes.

Here are the ingredients you’ll need for these vegan recipes:

  •  1/2 cup cashews, soaked in water for at least two hours and up to overnight
  •  1/3 cup coconut milk
  •  1 cup plain unsweetened almond milk, divided
  •  3/4 teaspoon agar agar powder
  •  3 tablespoons sugar
  •  2 tablespoons coconut oil plus 2 teaspoons
  •  1 teaspoon vanilla

Start preparing these vegan recipes by placing a large metal bowl in in your freezer so it can chill.
Next, drain your cashews and place them in a blender with the coconut milk and ½ cup of the almond milk. The ingredients should be mixed together until smooth. When you rub the mixture between your fingers, there shouldn’t be any graininess left in the texture. Depending on your blender, it’ll take about 5 minutes to blend together.

In a small saucepan, you’ll need to combine the other ½ cup of almond milk, agar, and sugar. Bring the mixture to a boil, reduce the heat, and let it simmer for about 5 minutes. Stir it every 30 seconds or so. Add the coconut oil and let it cook for about another 5 minutes.

Remove the mixture from the stovetop and add it to the mixture already in your blender. Blend it altogether for 1-2 minutes, and then add in the vanilla and pulse for 1-2 minutes.

Take the whole mixture out of your blender and transfer it to the bowl you put in your freezer earlier. Place the bowl and the ingredients back into the freezer for about 30 minutes. You will want it to be cold all the way through, but it shouldn’t be frozen. Once you take it out, it’s going to feel a bit rubbery and firm, but don’t worry! You’re doing everything right.

Now it’s time to take a hand mixer and whip it like mad! Once the whole mixture is smooth and fluffy, cover the bowl with plastic wrap and set it back in your fridge for about 3 hours. The longer you let it sit, the fluffier your whipped cream is going to be. Right before you are ready to serve it, take the hand blender to it one more time.

These vegan recipes will make about 4 cups of whipped cream. Enjoy!