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)
Making this tonight to try with a bowl of berries!
Where do you get xylitol? Can I use stevia extract in your baking recipes? How does it compute? Three drops is enough for a huge smoothie.
Hi Katie. Love your recipes. Thanks for posting them! I am looking for a dairy free frozen dessert like “ice cream” that I can make in my ice cream maker. Have you ever tried to freeze the whipped cream to see what it would be like? Thanks!
Try her Ice Cream Recipe of the 4-Ingredient Ice Cream:
https://lett-trim.today/category/healthy-ice-cream-recipes/%3C/a%3E%3C/p%3E
Hi Katie, I was just wondering if the agar- agar base can be stored in the freezer for later use. Would I be able to make a large batch and just use it when needed?
Also, I was wondering if you have ever seen, or made, a recipe for an agar-milk cheesecake or an agar-greek yogurt cheesecake? I know I have seen it used with tofu and sour cream, but I haven’t seen anything for strictly greek yogurt. Any thoughts?
Thanks!
Does not look like she has an agar cheesecake recipe here, but if you try one be sure to report back!
How did you get your Agar Agar whip to turn out so white and fluffy? When I tried the recipe using vanilla almond milk it was a beige/pink looking gelatin goo. I used a blender for quite some time and then a hand mixer. Still no luck. It came out very much like jello pudding. Do you think the sugar quantity makes a big difference in texture or look? I put in 3 tablespoons sugar.
Nope, sugar won’t matter. Unless you use brown sugar, in which case yes it will not be white. But I don’t know how yours couldn’t turn out creamy unless maybe you used too much agar? I’ve never had an issue with this recipe, but maybe try using less agar next time.
Can i just blend i or do i have to use a mixer to whip it too
Hi Katie, I tried your cream for my almond cake layers, I used almonds extract instead of coconut extract , agar powder instead of agar flakes and I can’t tell you how awesome it turned out, similar to whipped cream. After taking it from fridge, wow, my family and friends loved it so much. I can wait to buy more agar, I feel more excited in baking since I read your fantastic recipe! Thank you so much Katie, special greetings from Mauritius.
HI:
When you say ‘1/2 serving agar base’, do you mean half the total batch that is made in your Agar tutorial or half of one of the 1-cup servings? I ask because on the tutorial it says the output is about 2 cups or two generous 1-cup servings, therefore “1/2 serving agar base” would be about .5 cups of agar base, but in the instructions above you say to make up the base and put half in the blender–which would be about 1 cup of agar base.
Thank you so much! I’ve been looking for better thickeners to replace wheat & corn, and this looks like it will work!
It’s easy and cheap to buy kanten here, so I bought it and gave this a try with almond milk and oh my, it is perfect!
I layered it in a parfait with granola, cherries and chopped 86% dark chocolate and then I ate it all by myself. As you do.
Ok so i made this twice, the first time I was too impatient to let the agar set before i blended it, so it continued to set after and i had weird lumps all through it. so i tried it again. i still didn’t think much of it until i stirred in some cacao powder and PUT IT ON STRAWBERRIES and it was AMAZING
Has anyone tried making this recipe with a hand mixer? No counter space for a blender or Bullet in my tiny apartment kitchen!