Chocolate-Covered Katie ~ Imagine: You arrive home, after a long day, and indulge in a gigantic, luxurious bowl of whipped cream.
“Not healthy” you say?
Oh, but it can be! Healthy, dairy-free, sugar-free, and flavor-full.
This is the perfect substitute for heavy cream on top of pie, ice cream, or a parfait. Or you could eat the entire bowl straight-up, as I like to do! If you make it, you will not regret it.
When I was younger, I liked the swirl-ability of canned whipped cream, but for strawberry shortcake or pie, it was all about the real stuff. Sometimes I’d even eat it plain. And now, as a vegan, I can do that again …
Soy-Free Vegan Cream
- sweetener of choice
- 1/16th tsp salt
- optional: fruit of choice (I didn’t use any this time)
- scant 2-1/2 T water (20g)
- 3 drops coconut extract (Optional, but highly recommended)
- 1 serving agar base (see note below)
Instructions: First, make up the agar base. When it’s cooled, put the whole thing in a blender (or Magic Bullet) with all the other ingredients and blend away. Whip very well. I like to put it in the freezer for a few minutes prior to eating, so it’s super-cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.
Side note: If you don’t want to use agar, try this agar-less vegan whipped cream.
Makes 1-1/2 cups
Uses for the Vegan Cream: Try this with berries, pour it over pie (pumpkin pie?!), over waffles, or eat it plain or over pudding. Or crumble some dairy-free Hot Chocolate Fudge Babies (pictured below) into the cream!
Katie is an avid runner and blogger, who shares her "Chocolate-Covered Diet" with photos and recipes on a daily basis at Chocolate-Covered Katie. Katie's diet focuses on low-sugar, healthy vegan eating, but she doesn't skimp on flavor.
