Whipped Cream - no cashews
- Soy Milk 1 cup (237ml)
- Coconut Oil melted 1 cup (226g)
- Granulated Sugar ¼ cup (50g)
- Xanthan Gum ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Combine everything in a high speed blender and blend for about 20seconds
- Pour into a clean container and refrigerate until cold (I freeze it for under an hour but not so it is getting hard)
- Whip with a balloon whip attachment for about 3 minutes until soft peaks form
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peaches-and-cream-cake/
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