Vegan whipped cream

[Guest guest]

Greetings all!

 

I think this may have been addressed already, but I

never saved the recipe. Does anyone have a good vegan

recipe for " whipped cream? "

 

Thanks in advance,

 

Karen

 

 

 

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[Guest guest]

I don't have a recipe, but I have seen something called " Hip Whip " at the

health food store. I don't know if it's vegan or not. Anyone?

Angela

 

 

 

[Guest guest]

No recipe here, but my local hfs sells a cool whip sub called Hip Whip. I'm

looking fwd to trying it!

 

Sandra

[Guest guest]

Kare;

I think it is cocnut milk a litle coconut and vanilla....put on liquid

in the blender

[Guest guest]

I've tried Hip Whip. It is vegan.

It takes a little getting used to. The texture is not quite like dairy

whipped cream.

There is a recipe for tofu cream in Tofu cookery. It's very simple.

It uses silken tofu, maple syrup, oil and vanilla.

Peace,

Laura

 

 

 

[Guest guest]

I sent you a receipe here is another receipe I used yesterday.

raw cashews

water

vanilla extract or almond extract

It's Great! Lynda

[Guest guest]

Thanks! That sounds very good.

 

Karen

 

--- Namaska7 wrote:

> Kare;

> I think it is cocnut milk a litle coconut and

> vanilla....put on liquid

> in the blender

>

>

 

 

 

 

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[Guest guest]

Thanks, I'll look for it here. I needed something to

go with strawberry shortcake for a dinner party.

 

 

--- Sandra Mort <sandra.mort wrote:

> No recipe here, but my local hfs sells a cool whip

> sub called Hip Whip. I'm

> looking fwd to trying it!

>

> Sandra

>

>

>

 

 

 

 

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[Guest guest]

The reason that you can make whipped cream out of heavy/ whipping cream has to

do with the fat content. If you look at a container next time you are in the

supermarket you will see that it is something close to 30% milk fat. So if you

wanted to make vegan whipped cream You will have to find a milk with a high milk

fat and whip it on high with an electric mixer and probably add a little sugar

just for flavor....hope this helps someone...

jessica

 

 

 

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[Guest guest]

I have a couple recipes I haven't actually tried yet but they sound good:

 

Cashew Cream:

 

Make in blender or food processor

Chop in blender

1c raw unsalted cashews

Add: 1/4c water (slowly)

2Tbsp maple syrup

1tsp vanilla

Taste & add 1 more Tbsp maple syrup if not sweet enough. Continue processing

until mixture resembles whipped cream in consistency.

 

Tofu Whip:

Can be stored in fridge for up to 1 week - if mixture separates, blend

thoroughly before using can cut recipe in half.

 

1 lb firm (or extra firm) tofu

1/4c maple syrup

1 Tbsp vanilla

1 - 2 Tbsp water

Blend all ingredients in blender until very creamy, adding the water if

needed to achieve whipped cream consistency.

 

 

~Melanie

[Guest guest]

If it isn't like whipped cream in texture, what IS it like?

 

Sandra