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)
Thanks for this! I can’t do soy yogurt- makes me bloaty 🙂 Would this work with probiotics to give it tanginess similar to your soy greek yogurt recipe?
Hello katie 🙂 first of all i love your recipe and your website’s layout …not forgetting your amazing photos! could you please help me? i have tried twice to make this vegan whipped cream , but i failed twice! 🙁 i used low fat milk for the agar base and agar powder instead of agar flakes. Is it maybe because i cooked the agar base too much? or because i shouldnt use low fat millk…? anybody’s help is welcome! 🙂 thx in advance
Hey! Thank you so much for the tip, I’m looking forward to trying it out. One question: have you found that it holds up fairly well, relative to traditional whipped cream? Like, will it hold stiff peaks as nicely?
I’m hoping so, because I’d love to use it as a vegetarian base for entremet-worthy mousses! =]
This one is more of a pourable cream. Try the following instead: https://lett-trim.today/2011/08/16/vegan-cool-whip/%3C/a%3E%3C/p%3E
Ooh, that looks absolutely delicious as well! Thanks a bunch.
Would Gelatin work in place of agar? Gelatin has collogen which is important for my healing does agar have the same benefits?? Thank you
Hi! I came across your website purely through curious searching for sugar free desserts. I have diabetes and I love sweets unfortunately they don’t love me!!! I had never heard of agar agar before. Could a sugar free fruit soda be used to make jello with agar? I’m not sure what type of sweetener to use as I dont really care for sweet and low or splenda types- what would you use? (especially for puddings). or could you go with out any sweetener at all? I’m fascinated with this discovery!!!!! Thank you
It definitely can be used to make jello. I haven’t done it, but I’m sure things will pop up with a quick google search. Good luck 🙂
Oh and for sweetener you can use anything really: maple syrup, sugar, stevia, powdered sugar, coconut sugar, whatever.
I was wondering if you could sub in fruit pectin for agar agar???? Fruit pectin has 0 carbs and 0 calories….
Hi Katie!
I never leave any comments on blogs but I just have to leave this one. I had a lot of doubts making the agar base and having it somehow turn into this whipped cream creation. but HOLY SHITZELWHOIEFHOIFH!!!! My mind is blown. I made the recipe using the entire batch of agar base (and I used the 30Cal/cup almond milk) and it made this HUGE bowl of CREAMY cream/pudding!!! (really, emphasis on the HUGE and CREAMY). I still don’t know how that happened. And the whole bowl is only 80 Cals! Thank you, thank you so much!
Now the only problem is deciding what to eat with it. And I also have a serving of the voluminous oatmeal in the fridge, and currently making another batch of the agar base. So so much food and I’m running out of calories to eat for the day haha.
Hi Katie! This recipe looks absolutely amazing, and I want to try it right now! But I’m not vegan, and I don’t have agar flakes , so do you think I can use gelatin instead? Thank you <3
Amazing. I never tried blending the set agar mi always use agar by making the pudding outright. I also never had whipped cream until I think high school…
But I think I’m doing something wrong. Your picture looks so fluffy and creamy but mine turns out disgusting and gel like. Not smooth or creamy at all! Do you have any idea what happened? I really want to try this so please help!!
It is only fluffy after blending. Pre-blending it will be gel.
Every time mine just comes out as this… liquidy pudding =\ I can’t get it even remotely close to a whipped cream. It tastes good! But yeah… more… very thin pudding. I used a super powerful food processor instead of a blender… is that why? I’d love for this to be more whipped creamy! Any suggestions?