The Best Vegan Whipped Topping
Soya-Who? Soy-Free Vegan Whipped Cream
Whipped Topping
Vegan Cashew Cream
Soyatoo Organic Topping Cream
Vegan Whipped Cream
Vegan Cool Whip (Makes about 2 cups)
1 teaspoon vegan gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup plant milk powder (such as Better Than Milk)
4 tablespoons sugar (or more if desired)
3 tablespoons oil
2 teaspoons vanilla
1. Chill a small bowl.
2. Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
3. Place ice water and plant milk powder in the chilled bowl.
4. Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
5. Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
6. Stir just before using, to retain creamy texture.
7. NOTE do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.
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