Benton Sister's Whipped Cream XPOST

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Benton Sister's Whipped Cream

Source: Benton Sister's Cookbook Volume I

 

1 1/4 cup water, boiling

3 Tbsp. Emes Kosher-Jel (vegan gelatin)

1/2 cup cashews

1/2 cup honey (light or alternative vegan sweetener/maple syrup/rice

syrup/agave syrup)

2 Tbsp. lecithin granules**

1 tsp. lemon juice

1/4 tsp. salt

2 tsp. vanilla*

1/2 tsp. coconut extract

1 can coconut milk

 

Dissolve gelatin in boiling water. Pour into blender and add

cashews; whiz smooth. Add next 7 ingredients and blend. Pour into

long retangle dish to set up quickly. After set up, whip in mixing

bowl.

 

*Honey and vanilla darken the cream. For best results, use clear

honey or vegan alternative. Vanilla --- use Bickford Flavors vanilla; clear

and

colorless

non-alcoholic. (It is very concentrated so you will need to use less.)

 

**Lecithin allows the cream to be thick and creamy without that jello

texture.

 

 

 

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