As vegans, we may or may not miss some good ole’ whipped cream from time to time. Like it or not, there’s something to be said for a delicately fluffy whipped topping for your favorite dessert. There is great news, though, and that’s that there are a handful of really great non-dairy whipped cream options for those who miss it! What are you waiting for? Go ahead and whip up your favorite dessert, and top it off with a dollop of your favorite non-dairy whipped cream!
CocoWhip is one fantastic store-bought dairy free whipped cream that has been around for quite some time. It’s essentially as close as you’ll get to a big tub of cool whip, and it’s pretty easy to find in most grocery stores. It also comes in original and lite, so if you’re watching those calories you’ll have an option as well.
When an easy spray option is desired, Soyatoo and Rice Whip are both great options. This vegan whipped topping dispenses right from the top of the can, just like regular whipped cream does. Generally speaking, Soyatoo and Rice Whip are pretty difficult to find in stores, but are easy to order online at Amazon, Vegan Essentials, and The Vegan Store.
Our Favorite Homemade Whipped Cream
Have you ever opened up a can of coconut milk that’s had the chance to set refrigerated for a day or two? If so, you’ve probably noticed that half the can is a solid chunk of white – it’s actually the coconut fat itself that’s separated from the rest of the milk. This stuff is what your homemade whipped cream will be made of. Here’s how it works: as we mentioned, when the saturated fat in coconut milk chills for at least a day or two, the it separates. The beauty? That’s the bulk of the work, right there.
Here’s what you need to make your own vanilla coconut whipped cream:
- 1 cup coconut cream (from coconut milk)
- ¼ cup confectioners sugar
- 1 teaspoon pure vanilla extract
Allow 2 cans of coconut milk to refrigerate for 2 days, to ensure the fat separates necessarily. If you give the cans a shake before they go in the fridge, you’ll easily notice the dispersed nature of the fat within the liquid. When you’re pulling the cans out 2 days later, gently give them a shake: they should almost feel completely solid. This is a sure sign that your fat has separated beautifully. Flip the can upside down, and open it carefully.
Dump out any liquid (save it for smoothies, if you’d like!) and spoon out the solid white coconut fat into a mixing bowl. Once your cup of coconut cream is in the mixing bowl, add in the confectioners sugar and vanilla and whip with an electric mixer on high until stiff peaks form. Taste your mixture and add sugar or vanilla to taste. Once you’re done, enjoy the taste of a delicate sweet topping that’s both vegan and dairy free!
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