Make a delicious and versatile plant-based whipped cream at home, in less than ten minutes!
RECIPE:
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Creamy Whipped Topping

Bring to boil:
1 C water
1 C cashew pieces
2-3 T *agar flakes or 2-3 tsp powder or 6-12” strip of agar

In blender assemble:
1 can or 2 cups coconut milk
1/3 C honey or agave or palm sugar
1/2 t salt
1 t vanilla
1/2 t coconut extract
1/4 t xanthan gum (optional)
1 can coconut milk

When the cashew/agar/water has simmered for about 2 minutes add this to the blender and blend on high to cream all ingredients.
Pour into a container to chill in the refrigerator overnight. The mixture will set up into a solid block. Break up and blend again. This may be difficult but it will cream up nicely.
You may freeze the cream after the second blending. Defrost for a few hours and use as needed.
Use as a topping, on trifle, fruit, crepes, flan, pancakes, cupcakes, as icing on a cake! Enjoy!

*NOTE: agar acts like a gelatin, it is made from seaweed, it can be purchased in strips, powder, flakes, and strings. Experiment a bit till you get the right consistency. It will not appear thick at all when it is still hot, you will need to wait until it is totally chilled. If you want a thick icing, it needs to harden into a solid brick. After it is chilled if you have a very solid chunk of cream just put it in the food processor with the S blade and it will whip into a thick, rich icing. You can also add berries or vegan carob chips to your blender to color and flavor the icing or cream.