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Vegan Whipped Cream

Vegan Whipped Cream

Prep Time:

5 minutes

Cook Time:

Servings:

About 2 cups

Difficulty:

Super Easy

Vegan Whipped Cream

One of my great loves in life is whipped cream. Fluffy, billowing puffs of sweetness on top of Sweet Potato Cranberry Crisp, Pancakes, Waffles…pure bliss. I realized early on in my vegan days that compassionate choices would not keep me from the things I loved, including Whipped Cream. I use coconut cream for the base. I’ve seen other recipes that use non-dairy milk, but for me, this seems to have the best consistency with the simplest preparation. I’ve tried this without the vanilla, which yields a whiter result, but tastes more like coconut. The vanilla really rounds out the taste. Keeps in the fridge for several days, too!

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    1 (14 ounce) can coconut cream, chilled

    1/4 – 1/2 cup powdered sugar

    1 teaspoon vanilla

    Pinch of salt

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    Scoop out the chilled coconut cream into a blender, reserving the coconut water for another use (like in a smoothie), add remaining ingredients and blend till smooth. Chill for about an hour for a firmer cream, or serve immediately.

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