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)
Kaite,
Please create a recipe for healthy oreo’s. I would adore you even more than I already do, which is saying something (:
Putting it on my list!
I’m thinking of using this inside the Hostess recipe but I’m worried it might be too runny, will it achieve that fluffy whipped texture of Ricemallow etc?
Thank you!
This one is more of a thinner cream… I’m not sure it’ll work. (I’m thinking it’s too runny.) But then again, I’ve never tried it, so if you do experiment with it I’d love to know how it turns out!
I tried to make this today, but it REALLY didn’t come out right; it was just like milk, no “whip” at all. Any idea what I did wrong?? I’d really like to be able to make it–it looks AMAZING!
It’s almost impossible for me to know what could’ve gone wrong, since I wasn’t there to see. Can you tell me more specifics about what ingredients you used and what you did?
I used 2 tbsp agar flakes with 2 cups unsweetened original Silk pure almond milk…I tried to “slow boil” it as best I could, and then I brought it down to low for 5 minutes. It got really really frothy at the beginning and so I reduced the heat and stirred it–was that a mistake? Do you think not letting it cool for long enough could’ve contributed too? (I put it in the fridge after only 5 minutes…I was impatient to eat it! haha)
Yes, don’t stir. Also, don’t let it get very frothy before lowering.
And try almond breeze. it seems to work better for this :).
Okay! Thanks so much for the tips 🙂 I can’t wait to try it again. Love your blog, by the way–everything else I’ve made has turned out DELICIOUSLY.
I really Love your site. Even though I am not a vegan and actually quite the opposite we both share a major love for chocolate but a desire to keep the sugar natural and LOW. Please check out my blog and feel free to “like” it and my Facebook page. I think you will love my coconut Kefir recipe and my brownies (u can sub the egg with flaxseed meal) I have shared several of your post. Thanks!
oh and I dont think these cookies look bad, i would still eat them lol my blog is http://www.paleodietlifestyles.com
I wonder what I did wrong with the vegan whipped cream. It looked NOTHING like yours in the photos, was not that creamy/fluffy and definitely NOT that white! Any suggestions?
PS – Your blog makes me otherwise very unproductive 🙂
I’m not sure 🙁
It’s impossible to know where someone’s recipe could’ve gone wrong when I wasn’t there to see what happened or what specific ingredients were used. Maybe the color is a milk difference?
CCK, thanks for answering our questions 🙂
I am going to try the vegan cream again.
I really enjoy your website and recipes. I usually have no problems having something come out well but I have tried this one repeatedly with very little success. The cream is soft and does not get firmed up.
I have not tried commercial almond milk, but use homemade. I used powdered agar and it is usually 1 tsp = 1 Tbsp agar flakes. Still no luck.
How long do you let the mixture cool before blending? Mine looks like the photo of the gelled agar base but after blending gets really soft.
Suggestions?
Sorry, I don’t know. I’ve never used powder or homemade milk :-?.
I let it cool until it’s firm like jello. Smetimes overnight, sometimes less.
Do you whip it with beaters, a fork, or in the food processor or blender? Can’t wait to try this!
I actually use a Magic Bullet, but I guess a food processor would work if you make a big enough batch :).
looks good, what do you do with the other half though? because you say (put half of it in the blender) but never mention the other half…?
It makes two servings, so you can use the other half to make another recipe or another serving of the same recipe :).
can i ask, what in that list of ingredients actually gives it the white colour and a nice flavour?
it looks like something is missing…
i have used agar agar loads and it sets into a clear yellowish jelly like block…adding sugar to it would make it sweet, but not nice tasting enough to drizzle over a dessert!
theres also no fat in that at all…
i just don’t get how it is supposed to turn into a creamy tasty topping??
also, when you blend up agar once it has set, it resets once you refridgerate it ,so you would have to blend again beofre use?
hi katie i’ve got a question about your vegan whipped cream does the agar give this version versus the coconut milk version a stiffer more stable texture, is it stiff enough to stand up like buttercream frosting, for instance as in cake decorating? would it be considered on par in texture to stabilized whipped cream? Would I be able to use agar to stiffen up the the coconut milk version? finally i can’t find powdered agar or I can’t afford it, can i subtitute a packet of Knox gelatin, that’s been bloomed in cold water(I know your probably going eek gelatin)? also approximately how much does each of these ‘whipped cream’ recipes make? thanks
Hi Kate I love all your posts and how easy they are to follow, but I think I went wrong somewhere in this one it came out a little flat and off white then yours. 1st, when making the agar base should they be stirred once in a while or left alone the whole time? 2nd, for the “sweetener of choice” how much of it do you suggest? Thank you much! 🙂
It depends on so many things– your tastebuds, your sweetener of choice, and whether the milk you use is already sweetener or not.
why are you using only 1/2 of the agar base?
1/2 the recipe makes one big serving. You can use the whole base; just double all the other ingredients :).
Quick question – could you please give some suggested sweeteners and amounts? I am more of a ” follow the plan” kind of girl as opposed to the creative type in the kitchen.
Quick question – would you mind giving some sweetener suggestions and amounts? I know it is very subjective but it is nice to have a starting point.
I never actually measure, and it depends on the sweetener. For example, you’d use much less pure stevia extract than you would sugar. Perhaps start out with a tablespoon (if using sugar) and taste test… you can always add more, so it’s best to UNDERestimate to begin with.