Vegan whipped cream, say what? I feel like if more people knew how easy this was to make, there would be no need to ever buy processed dairy whipped cream ever. So whether you are vegan, vegetarian, or simply trying to eat more plant-based food (always a good idea), this recipe is for you! It’s sweet, simple, and decadent without being super unhealthy for you. A little dollop on top of some fresh fruit is the perfect snack!
Let’s talk ingredients. Most similar recipes will recommend using a can of coconut milk to make this Vegan Whipped Cream. Buuuuuuut, coconut milk has a limited amount of the actual cream needed, and you must refrigerate it before using. An extra step and less whipped cream? No thank you! Luckily, Trader Joe’s sells full cans of coconut cream for only $2. What a score! I like to use pure maple syrup as a sweetener, but you could easily substitute agave nectar. The lemon juice adds a nice tang to the Vegan Whipped Cream, but you could leave it out and flavor it with other extracts if you like. Maple extract would be good for autumn deserts, or try using vegan chocolate syrup to make chocolate Vegan Whipped Cream. The possibilities are only limited by your imagination!
- 1 can coconut cream
- 1-2 tablespoons maple syrup
- ½ teaspoon vanilla extract or raw vanilla powder
- 1 teaspoon lemon juice
- Chill the coconut cream for 2 hours. Scoop the thick white part into a chilled mixing bowl, reserving the water in the bottom of the can for smoothies. Whip the coconut cream with a hand mixer or in a stand mixer until it's nice and fluffy.
- Add the maple syrup, lemon juice, and vanilla and continue mixing until it's even.
- Use immediately, or store in a covered container in the fridge for up to 1 week.
I like to have this on hand for a simple brunch dish (berries and cream, what what!), or to add a delicious little scoop on top of my morning smoothie. It is such a treat to have something so tasty come from plants! And really, knowing what we know now about the dairy industry, why not try to make healthful, easy substitutions whenever possible? (And it’s always possible! Plants are so versatile and awesome!)
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