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)
With frozen raspberries and some vegan probiotics, I have yogurt for the first time in over a YEAR! (I’m allergic to dairy, gluten, soy, corn and coconut) THANK YOU!!!!!!!!
Oh wow I’m so excited you tried it… especially with the probiotics!
where do you get agar base?
Hey Katie!
I’ve been reading your blog for some time now, and loving the new products and chemistry-like tricks to which you’ve introduced me.
However, no matter what I do, I cannot seem to make this whipped cream recipe work. The agar base just blends into a gelatin-like pudding, and doesn’t even come close to looking like your pictures.
I was wondering if you had any tips or tricks to help with this problem.
Thanks so much! Again, I love the blog.
Best,
Gabby
Hey Gabby!
I’m so sorry it’s not working for you :(. After you let it gel, do you blend it in your blender? After mine turns into a gelatin-looking block (after like a day in the fridge), I put it in a blender and blend til creamy!
What is agar base?
can you make it yourself, and if so what is the ratio of agar to liquid?
Hi a,
The agar base recipe is actually linked. Here’s the link for ya: https://lett-trim.today/2008/12/17/out-of-one-many/%3C/a%3E%3C/p%3E
do you use coconut milk for the agar base? I used the almond milk and my cream looked like butterscotch pudding!! Also–which appliance do you whip it with? Yours looks so fluffy!
I use almond breeze for the agar base. I’ve never tried it with coconut milk. It’s always white for me. And to blend, I put it in the magic bullet.
I’m going to try it with your brand of almond milk–must be whiter in color! Thanks for all of your recipes! My daughter is going ga-ga over your oatmeal meals!
Aw you are so welcome!
Katie,
I have a question. I hope this wasn’t already asked. I’ve no doubt answering the same questions must be tiresome. I was at my local grocery store today and wanted to buy coconut extract for this whipped cream recipe. I’m not really familiar with coconut extract and saw that it was imitation. I didn’t know if there was only imitation or if there was in fact imitation and pure. I know there is a HUGE difference in taste between real vanilla extract and artificial and wondered if you knew if the same held true for the coconut as now I have found out that both do exist. I may be able to find it at my specialty store if need be.
Thanks,
Jillian
I use imitation. It says all-natural, but it doesn’t say “pure” so I think it’s immitation (The one I get is from target)
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.