About the Recipe
Light and Fluffy vegan whipped cream, perfect on any drink or dessert!!!
Ingredients
RECIPE 2.0
60g Cashew nut
160g Coconut oil (refined)
210g soy milk
25g Icing Sugar
((Old Recipe
(400ml Soy Milk
340g Coconut oil (refined)
30g Icing sugar
Vanilla extract))
Preparation
Heat your soy milk and coconut oil together until the oil is melted (it should feel warm to the touch but not hot), add the soaked cashew nuts and icing sugar. Place everything in the cup of a high-speed blender and blend on the highest speed until smooth (around 1 minutes with my Ninja Blender)
Transfer in a Mason jar and chill for at least 4 hours (but ideally overnight) in the fridge. You can also blend the cream and refrigerate up to 5 days in advance before moving onto the next step.
Shake the refrigerated cream to re-homogenize it before transferring it to the bowl of a stand mixer (I’m using my Kitchenaid), or a large bowl if you’re using a hand-mixer. Start at a low speed and work your way up to high, you’ll notice the texture changing rather slowly. Whip until you reach a thick texture!
Ready to ENJOY!!!
You can pip it or scoop it on your favorite drink, use it to make my tiramisu cream, or put it one some decadent pavlova!!!
