Vegan Whipped Cream The Perfect Plant Based Dessert Topping Recipes

VEGAN WHIPPED CREAM

Steps:

• Chill a can of coconut milk in the fridge overnight.
• On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
• Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.
• Use a hand mixer and whip the coconut cream until it's fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!

VEGAN WHIPPED CREAM

Steps:

• Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
• Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.