Vegan Whipped Cream
Almond Flour Vegan Chocolate Cake (oven or Instant Pot) with Vegan Whipped Cream
By the Gracious Vegan
This plant-based whipped cream approach is quite different from most vegan whipped cream recipes, which tend to rely on coconut cream and sugar. For this recipe, the combination of tofu, raw cashews, and a few ingredients that may surprise you yields a rich, silky cream that has hints of orange, lemon, or ginger (you choose).
Makes about 7/8 cup
Blend together the following ingredients until completely smooth. (I use a bullet blender for this, because my large high-speed blender can’t handle small amounts well.) (If you double the amounts, the Vitamix will work well.)
2/3 cup tofu (extra firm or firm tofu yields a spoonable cream; silken tofu yields a pourable cream)
1/3 cup raw cashews, presoaked (for at least 20 minutes in hot water)
3 Tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon or orange zest or 1 teaspoon grated fresh ginger
1/2 teaspoon white miso (optional, but it adds depth of flavor)
Transfer the mixture to an airtight container and refrigerate for several hours so that it chills and thickens.
This cream is denser than dairy or coconut whipped cream, so you can use less without losing the satisfaction and taste.
Much less saturated fat than coconut cream whip
Compared with vegan whipped cream made with coconut cream, this version saves a lot on saturated fats. Coconut whipped cream contains about 2.5 grams of saturated fat per two-tablespoon serving, compared to 0.2 grams saturated fat in two tablespoons of this cream.
Ways to use this whipped cream
On healthy pancakes or waffles
On cut-up fruit
In a parfait with fruit and granola
On healthy brownies
On healthy cakes
On healthy cheesecakes or pies
On Instant Pot Pear Compote (or apple compote)
On any nice cream, including Cherry Nice Cream and Really Nice Cream with Added Brownie Bits
On hot chocolate
Timing: About 25 minutes if you soak the cashews in boiling water
Gluten-free