Vegan Whipped Cream Topping
One batch makes 2 cups. Use as much as you like per serving but for dipping or spooning, about ¼ cup (60ml) seems like a nice amount of richness. Weigh ingredients, whenever possible, for consistent results.
Servings: 8
Ingredients
- ½ cup | 110g refined coconut oil
- 1 cup | 240ml unsweetened soy milk, at room temperature
- ¼ cup | 30g raw cashews (whole or pieces)
- 2 ½ oz | 75g granulated sugar (about ⅓ cup organic or 6 tablespoons white)
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 tablespoons instant vanilla pudding mix or Dr. Oetker Whip It
Instructions
- Make vegan whipping cream: Measure the coconut oil into a microwave safe measuring cup. Heat in the microwave on high power until just clear and melted, 30 to 45 seconds. Let cool to when it feels warm (about 100F). Pour the coconut oil into a blender jar. Add the soy milk, cashews, sugar, and vanilla. Whirl on high speed until pureed and creamy white, 30 to 60 seconds.
- To ensure it is very cold and will whip up nicely, the cream should be 35 to 40F. Pour into a bowl, cover well, and at least 4 hours or better yet, overnight. (When in a hurry, transfer to a metal bowl and partially freeze for 2 hours, stirring 1 or 2 times.)
- Whip it well: Use an electric mixer on medium-low speed to whip the vegan whipping cream. After a few minutes, when it starts to thicken (the beater tracks are a little deeper), sprinkle in the pudding mix (or Whip It). Continue beating, increasing the speed to medium or medium high. Beat until until soft peaks form, 5 to 8 minutes total. (If the cream doesn’t start thickening during this time period, it’s not cold enough! Freeze it for an hour or so then resume whipping.) Use immediately or refrigerate until serving time. Briefly rewhip if the cream seems a bit flat.
