This unique recipe for sweet vegan cream was shared with us more than a decade ago by Katie Higgins of Chocolate Covered Katie. It became buried in our news section, so we’re updating the post and giving it a permanent home in our recipe section. I think you’ll be surprised by the secret ingredient she uses!
Sweet Vegan Cream without Nuts, Soy, or Coconut
Instead of coconut cream, blended tofu, or pureed nuts, Katie uses agar to thicken ordinary milk beverage into a dessert topping. Agar works a bit like gelatin, but it’s vegan. It sets the liquid for a dense base that you can then blend into a creamy finish. It’s really rather simple, but we do have a few FAQs to quickly address before jumping into the recipe.
Can I use Agar Powder? The powder is more concentrated than the flakes. If using agar powder, reduce the amount to 2 teaspoons.
Will Any Milk Beverage Work? Dairy-free milk alternatives can be tricky. Some don’t heat well. They might separate or thicken oddly (particularly those with added protein isolates or lots of thickeners). Katie says most types work well, but if you do have any issues with how this sweet vegan cream thickens, the milk beverage is the most likely culprit.
What Sweeteners Work Best? According to Katie, any will do. She says to pick the one that you like best. This could be classic powdered sugar, sugar-free stevia, or any option in between.
Does this Vegan Cream Whip? It doesn’t whip up like fluffy whipped cream. It’s a soft cream that’s thick, but drizzly.
Special Diet Notes: Sweet Vegan Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the milk beverage that suits your dietary needs.
- 2⅔ cups dairy-free milk beverage
- 2 tablespoons agar flakes (2.5 to 3 grams)
- 3 tablespoons water
- ¼ teaspoon vanilla extract (optional)
- Pinch salt
- Sweetener, to taste (your choice of type)
- Pour the milk beverage in a medium saucepan and sprinkle in the agar flakes. Let it sit for 5 minutes.
- Place the pan over medium heat and slowly bring the liquid to a boil. Once it starts to boil, reduce the heat to low and simmer until the agar flakes are mostly dissolved, about 5 to 8 minutes.
- Remove the pan from the heat and let the mixture cool for about 5 minutes. Refrigerate the agar until fully cool and gelled.
- Put the cooled agar base in your blender, and add the water, vanilla (if using), and salt. Blend until very well whipped. Blend in sweetener, as desired.
More Dairy-Free Whipped Topping Alternatives
Foolproof Dairy-Free Whipped Cream
Dalgona Coffee Whip
Soy Whipped Cream
