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Vegan Whipped Cream

Vegan pumpkin pie with dairy free whipped cream and cinnamon sticks on holiday table

This amazing vegan whipped cream recipe is from Vegan Desserts: Sumptuous Sweets for Every Season,* reprinted with permission of the author and Skyhorse Publishing, ©2011 Hannah Kaminsky. 

Makes: 2 cups

  • 1 1/2 cups full-fat coconut milk
  • 1/2 cup plain soy or coconut creamer
  • 6 tablespoons granulated sugar
  • 2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder
  • 1/2 teaspoon vanilla extract

In a medium saucepan, whisk together the coconut milk, creamer, and sugar. Sprinkle the agar over the top and whisk vigorously to incorporate, being sure not to leave any lumps. Turn the stove up to medium heat and cook until the mixture comes to a full boil, stirring gently from time to time.

Remove the pan from the heat and whisk in the vanilla. Cool to room temperature before stashing it in the fridge. Thoroughly chill for at least 3 hours, until completely solid—you should be able to trun the entire pot upside down and nothing will fall out (but don’t hold it like that for too long, just in case!)

Scrape the disk of solidified whipped cream out of the pan and into your food processor or blender. Thoroughly purée, scraping down the sides and bottom of the bowl, until completely smooth. At first, it will seem dry and grainy, but just give the machine enough time to work out the lumps. Once silky and soft, dollop it onto desserts with a spoon or move it into a piping bag to give it a more “polished” look.

Hannah Kaminsky is the author of My Sweet Vegan* and Vegan Desserts.* Visit her blog, Bittersweet.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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9 Comments

  • Reply
    Angela
    June 28, 2014 at 10:48 pm

    I’m not sure that I have seen “creamer” available in Australia. Is there something I could substitute that with? Thank you!

  • Reply
    Pat Newson
    September 21, 2014 at 5:26 pm

    Made this “whipped cream” – so easy & FABULOUS! did Angela get reply? surely that must have non-dairy coffee whiteners or creamers in Australia? perhaps a full-fat soy milk might work also?

    • Reply
      Nava
      September 21, 2014 at 6:58 pm

      I never did hear back from Angela, but I’m so glad you enjoyed this, Pat!

  • Reply
    Janet
    November 2, 2014 at 7:46 pm

    Non-dairy coffee creamer or whitener has sodium caseinate or casein in it, which is a milk protein. Not Vegan.

  • Reply
    Sam
    November 26, 2015 at 7:58 pm

    I know this makes two cups, but how many servings is that?

    • Reply
      Nava
      November 26, 2015 at 8:01 pm

      Sam, that’s a good question. A serving can be anywhere from 2 tablespoons (a small dollop) to 4 tablespoons (which equals 1/4 cup). So, if I’m doing my math correctly, that would be 8 to 16 servings.

  • Reply
    anand iyer
    January 27, 2017 at 8:10 am

    if you are looking for a retail product, then i’d recommend the rich’s whipped cream, but only the unflavored one is vegan. http://www.richgraviss.com/

  • Reply
    Cathy McCra
    November 20, 2017 at 8:00 am

    How long will this keep in the fridge, both when solid, then after it is whipped? Thank you.

  • Reply
    Hannah
    November 20, 2017 at 2:11 pm

    Hi Cathy! I’m afraid that this is really best the same day that it’s made, but it can be kept for another day in the fridge, if needed.

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