Vegan Whipped Cream

It is amazing how easy some ingredients are to make. The simple recipe for vegan whipped cream is everywhere on the web. Here are two slightly more effective versions for you.

This vegan whipped cream recipe from the VeganDad uses agar flakes and the whole can of coconut cream to get a result you can depend on every time. Photo © Nathan 'Vegan Dad'.

Option 1: Mel from ‘Simple Vegan Cooking’

Mel uses agave syrup instead of sugar and adds cornstarch to get a fluffier texture that is more likely to hold its shape.

INGREDIENTS
1 (400ml) can full fat coconut milk, refrigerated overnight upside down
1 Tbsp Agave syrup
1 Tbsp cornstarch
1 tsp vanilla extract

METHOD
Open the can of coconut milk and scoop out the cream at the top. Add the coconut cream, agave syrup, cornstarch and vanilla to a bowl. Beat for 3 -5 minutes until creamy.

Option 2: Nathan the ‘Vegan Dad’

After having trouble with getting the coconut milk to set in the fridge, Nathan took one of his reader’s advice and added some agar flakes into the coconut milk to firm it up and get a result you can depend on every time! This way you also get to use the whole can of coconut milk.

INGREDIENTS
1 can full fat coconut milk, refrigerated overnight upside down
1 Tbsp agar flakes
3 Tbsp sugar
1 tsp vanilla extract

METHOD
Separate coconut cream from coconut milk and add the milk to a small saucepan. Sprinkle agar flakes over and let it soak for 5 minutes. Add sugar and bring to bubbling over medium-high heat, whisking constantly. Cook for 3-5 minutes, or until all the agar flakes have dissolved.

Remove from heat and whisk in coconut cream and vanilla. Adjust sugar to taste then pour into a bowl, cover, and place in the fridge to cool fully.

When ready to use, whisk the cooled mixture and spread over your pie (or whatever). Place pie (or what have you) back into the fridge until ready to serve.

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