Whipped Cream

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" Whipped Cream "

Source: Baking with Stevia (adapted to vegan)

 

1/2 cup raw cashews

1/2 cup soy milk

1/4 tsp. stevia extract (pure white powdered)

1/2 tsp. vanilla extract

2 tsp. maple syrup

pinch of salt

1/2 to 3/4 cup oil

 

Grind cashews in a blender with the soy milk until creamy using the

pulse button. Periodically clean off the sides of the blender. Add

the stevia, vanilla, maple syrup, and salt. Blend until creamy.

 

Slowly add the oil in a steady but fine stream through the center

hole of the blender cover. Start with 1/2 cup oil. For a thicker

cream add more oil. You should not have to add more than 3/4 cup oil.

 

(Note: I find that this will thicken as it cools. . .usually you can

get by with the 1/2 cup).

 

A whipped cream can be made using 1/2 cup cashew nuts and 1/2 cup

water plus the oil OR simply by using 1/2 cup soy milk plus the oil,

but I have found that a thicker cream can be made by combining the

cashew nuts with the soy milk. At times, the cream may not get thick

enough. It seems to be influenced by the weather.