Vegan Whipped Cream Food

VEGAN WHIPPED CREAM

Steps:

• Chill a can of coconut milk in the fridge overnight.
• On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
• Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.
• Use a hand mixer and whip the coconut cream until it's fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).

VEGAN WHIPPED CREAM

Steps:

• Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
• Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!

VEGAN WHIPPED CREAM WITH CASHEWS

Steps:

• Combine cashews and 2 cups of water in a bowl; cover with plastic wrap and refrigerate, 8 hours to overnight.
• Discard soaking water, rinse cashews, and transfer to a blender. Add just enough fresh water to cover cashews. Blend, adding water as needed to achieve a smooth consistency. Add maple syrup and vanilla; blend to combine.

HOW TO MAKE COCONUT WHIPPED CREAM

Steps:

• Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
• The next day, chill a large mixing bowl 10 minutes before whipping.
• Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
• Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
• Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
• Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
• Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

VEGAN WHIPPED "CREAM"

Steps:

• Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
• Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.