Don’t tell me that, as a kid, you didn’t enjoy eating bowls of plain whipped cream.
What? You didn’t? It was just me?
Especially around Thanksgiving, I could’ve done without the pies. Just give me the heavy cream and nobody’d get hurt. Therefore, I am head-over-heels in love with this recipe. It’s light, airy, and… creamy!
It’s the perfect substitute for heavy cream on top of pie, ice cream, or a parfait.
You can even try this in the Voluminous Oatmeal Recipe.
Or just eat the entire bowl straight-up, as I like to do!
Soy-Free Vegan Cream
(Makes 1 1/2 cups: one Katie-sized serving!)
- sweetener of choice
- 1/16th tsp salt
- 1 1/2 T water (20g)
- 1/2 serving agar base (see below)
- 3 drops coconut extract (Optional, but highly recommended)
- optional: cocoa or fruit (for flavored cream)
Instructions: First, make up the agar base. When it’s cooled, put half of it in a blender (or Magic Bullet) with all the other ingredients and blend away. Whip very well. I like to put it in the freezer for a few minutes prior to eating, so it’s super-cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.
Nutritional Info:
(for the entire bowl!)
Calories: 60
Fat: 3g
Protein: 2g
Carbohydrates: 3g
Want a version without agar? Try this: Coconut Cool Whip.
Uses for the Vegan Cream: Pour over berries, pie (pumpkin pie?!), waffles, or you can even eat it plain.
Or try it over pancakes, such as my Strawberry Shortcake Pancakes.
(That’s soyatoo in the photo, but you get the idea)
You’re so brilliant! I’ll have to try this cream. I looooved whipped cream, especially in trifle, but I also ate it plain… We had Canadian Thanksgiving in October. It’s a nice family holiday and the food is always yummy too, once you get past the dead bird part. My parents are nice enough to skip the turkey on my behalf, so we had pumpkin chili, pumpkin pie, roasted veggies, and store-bought vegan whipped topping. Yum. I also like Christmas food – can you ssay Figgy Pudding?!?
Hmm… I wonder how crumbled fudge babies and this whipped cream would taste? Pretty good, I’m sure. And I made a new ice cream recipe I thought you’d like: 1 frozen banana and 5 frozen strawberries, blend it up with a little soy milk, juice, or water and ta-da! Yummy ice cream!
Woah, your parents are seriously awesome! My mom eschewed eating the turkey one year, but she still served it :(.
On a happier note, your ice cream sounds yumlicious, as does a fudge baby-whipped cream bowl!!
What do you mean “used to eat whipped cream by the bowlful?” Istill do that! Whipped cream is my favorite thing ever–I love the real stuff that is freshly whipped and doesn’t really have sweetener added. I will have to try the vegan version; thanks for the recipe Katie!
Instead of agar base, do you think you could make a base with non-dairy milk and xantham gum?
Honestly, I have no idea, because I’ve never tried it. But if you try it, will you let me know how it works?? I’d love to know! 🙂
I can’t wait for Thanksgiving! It’s my favorite holiday. I like whipped cream on pumpkin pie! Hehe.
Wow that is such a great idea!
Woah, that fudge cake looks too good to be true! Off to click on the recipe!
I can’t say I’ve ever eaten a lot of whipped cream (and in my house that only meant the stuff from a can or a tub, we were not the kind of people who made whipped cream from scratch). But I did get a can of Soyatoo last year and we had it with berries. Now that is a divine combo.
Oh and no, I’m not really excited for Thanksgiving. I’m not going to visit my family so I probably won’t do anything at all.
I love Thanksgiving! This is the first year I will not be home for it, but luckily two of my best friends will be here with me.
Whipped cream is one of my favorite foods (err….treats?)! I love the aerosol kind and the freshly whipped kind. I often eat ice cream and pie ONLY as an excuse to eat way too much whipped cream.
I love Thanksgiving!!! It is my favorite holdiay….but I have a tennis tournament in Georgia, and my sister has one in Michigan. So we will be spending Thanksgiving apart 🙁 And on the road 🙁