Soy Whipped Cream
 
Prep time
Total time
 
The hands-on time for making this recipe is literally 5 minutes. But it will thicken more if you allow it to refrigerate. This makes more than enough topping for one pie, or crisp, or angel food cake, or, well you get the picture. Be sure to read the information in the post above for the best results!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1⅓ cups
Ingredients
  • ½ cup unsweetened soymilk
  • 1 cup neutral-tasting oil
  • 1½ to 2 tablespoons sugar (or your sweetener of choice)
  • 1 teaspoon vanilla extract or paste
  • 1½ to 2 teaspoons modified starch, or more for thicker (Optional; I used Dr Oetker's Whip It; see post above for more info)
Instructions
  1. Place soymilk and ½ cup oil your blender. Blend at highest speed for 20 seconds, then slowly drizzle in remaining ½ cup oil.
  2. Add the sugar and vanilla, and blend until combined.
  3. Scrape the topping into a small container, cover and refrigerate. It will thicken a little more as it chills.
  4. Once cool, whip in the modified starch with a hand mixer for about 2 minutes, if using. You can use more if you want a thicker whip.
  5. Store the whipped cream in an airtight container in the refrigerator until ready to use. It will keep for about 1 week.
Nutrition Information
Serving size: 1 tablespoon Calories: 93 Fat: 10g Saturated fat: 1.3g Carbohydrates: .9g Sugar: .9g Sodium: 2mg Fiber: .1g Protein: .2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cream-and-butter-subs/soy-whipped-cream-vegan-gluten-free