Vegan Whipped Cream- Miyoko Schinner
Serves: 3 cups whipped
  • Soy Milk 1 cup (237ml)
  • Melted Coconut Oil ¾ cup (177ml)
  • Soaked Raw Cashews ¼ cup (50g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  1. Combine all of the ingredients listed: the milk, coconut oil, vanilla, sugar and cashews together in a high speed blender and blend until perfectly smooth and there are no traces of nuts.
  2. Transfer the liquid to a mixer bowl and refrigerate until ice cold (several hours) I find this whips best when it is as cold as possible and I have sped the process by freezing for just under an hour, just be careful not to freeze solid or you will have to wait until it thaws to whip.
  3. If you over whip the cashew cream it will get grainy so be careful to just whip to soft peaks. If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen
Recipe by Gretchen's Vegan Bakery at