Dairy Free Whipped Cream (Coconut Free)

posted in: DIY | 2

If you knew me well, you’d be aware one of my weaknesses is whipped cream.

I love it so much I have been known to not only put it on common foods such as pies, fruit, and ice cream but also on less common food items. For instance, oatmeal. The most unusual way I have delighted in my Achille’s heal was with a plain bowl of whipped cream (as in nothing but). In my defense, there was nothing tasty to plaster with this light concoction so a plain bowl of whipped cream was a move of pure desperation.

I know some of you may be thinking (and maybe even saying) “ewwww” right about now. I don’t mind, to each her (or his) own.

 

3/4 cup raw cashews 1/2 cup pure water 1/2 teaspoon vanilla extract Pinch salt 5 drops vanilla stevia 1 tablespoon sweetener of your choice 1/4 teaspoon xanthan gum

 

Favorite Foods

One of my favorite breakfast food is a waffle topped with fresh fruit (usually fresh organic strawberries or raspberries) and a substantial dollop of whipped cream. I am NOT talking about that Cool Whip stuff, that’s not whipped cream. I cotton to the real thing. I am a whipped cream purist and snob.

About a year ago, I was asked to go dairy free for a cleanse. Gasp!

I’m happy to report that the transition was amazingly easy (which was unexpected). I found some vegan cheeses I enjoyed well enough. The first brand was Daiya (with which I was already familiar). The second was new to me; the brand was called Follow Your Heart. It melted like real cheese and tastes pretty good. I tried their cheddar slices, as well as cheddar and mozzarella melts.

Cleansing

Even though I was dairy free (for a time), I still wanted to enjoy my waffles (or desserts) topped with whipped cream.

My main issue — after the obvious — was that the only dairy-free whipped cream I could find was either made with loads of chemicals or with coconut milk. While coconut milk is a healthy option, I don’t care for its overpowering coconut taste.

I decided to play food chemist and played around with some ingredients. I finally came up with a winning recipe which — while not real whipped cream — was still satisfying and quite tasty.

My recipe uses cashews and expeller pressed coconut oil (no coconut flavor).

 

Dairy Free Whipped Cream

Soak 3/4 cup of raw cashews in some water for a minimum of three hours and at most overnight.

Drain them and place them in a high powered blender (as usual, I use my trusted Vitamix).

Add a 1/2 cup of water and blend on high until no cashew pieces remain. This step might take a few minutes.

Note: I assume you could use store-bought cashew milk (or another suitable dairy-free alternative) although I have not tried this.

To your cashew milk, add 1 cup of expeller pressed coconut oil (or another oil of your choice),  good quality vanilla extract, and some sweetener to taste.

My favorite choices are Pure Monkfruit, raw honey, or pure maple syrup.

Blend until all of the ingredients are well combined (just a few seconds).

Finally, add 1/4 teaspoon of xanthan gum. Again, blend, this time until your dairy-free whipped cream thickens.

Note: You can also use guar gum which is usually cheaper than xanthan gum.

Place your fresh dairy-free whipped cream in the fridge to set.

You can use it as is or as an alternative, whip it further with a hand mixer once it has set.

This recipe makes about one cup of dairy-free whipped cream.

     

    Dairy Free Whipped Cream (Coconut Free)
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    Dairy Free Whipped Cream (Coconut Free)

    Ingredients

    Instructions

    1. Soak the raw cashews for a minimum of three hours or overnight.
    2. Drain them and place them in a high powered blender (as usual, I use my trusted Vitamix).
    3. Add the water and blend on high until no cashew pieces remain.
    4. Note: I assume you could use store-bought cashew milk (or another suitable dairy free alternative) although I have not tried this.
    5. To the cashew milk, add one cup of expeller pressed coconut oil (or another oil of your choice), good quality vanilla extract, salt, and your preferred sweetener.
    6. My favorite choices are Pure Monkfruit, raw honey, or pure maple syrup.
    7. Blend until all of the ingredients are well combined (just a few seconds).
    8. Finally, add 1/4 teaspoon of xanthan gum. Again, blend, this time until your dairy-free whipped cream thickens.
    9. Note: You can also use guar gum which is usually cheaper than xanthan gum.
    10. Place your fresh dairy-free whipped cream in the fridge to set.
    11. You can use it as is or as an alternative, whip it further with a hand mixer once it has set.
    12. This recipe makes about one cup of dairy-free whipped cream.
    http://www.florencewitt.org/dairy-free-whipped-cream/

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    2 Responses

    1. Dayna

      In a larger quantity would this be suitable in a sandwich cake do you think? Would it hold up ??

      • Florence

        Hi Dayna,

        It holds up pretty well in the fridge but I am not sure if it will in a cake. Maybe you can make a mini cake and try it out? Let me know if this works for you!

        Blessings

        Florence

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