Whipped Cream - no cashews
Prep time
Total time
Be sure the soy milk is not cold or the coconut oil will congeal when it hits the cold milk
Serves: 2½ cups
  • 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)
  1. Combine everything in a high speed blender and blend for about 20seconds
  2. Pour into a clean container and refrigerate until cold (I freeze it for under an hour but not so it is getting hard)
  3. 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/