I wanted to come up with vegan whipped cream with a neutral flavor to use for chestnut cream (Mont Blanc) cake. When I was working on the chestnut cream (Mont Blanc) recipe, I used coconut and tofu but both overpowered the chestnut taste.
One day when I was making vegan ricotta cheese, I thought this might work. And it did!
This whipped cream can be used in many desserts. I just made a quick strawberry short cake using this whipped cream and gluten-free crumbly sponge cake. It was yummy!
This is time-consuming recipe but it’s worth it! This is basically the same method as making cottage cheese/ricotta cheese. You can add salt if you are making cheese.
I’ll show you the step-by-step instructions but the shorter version of the recipe and a list of the ingredients are available at the bottom of this post. Let’s begin!
Continue to cook while continuously stirring until it thicken
- Heat soy milk in a pan at low to medium heat. Do not bring it to boil.
2. Continue to cook while continuously stirring until it thicken. It took me about half an hour.
3. Remove from the heat and wait until it becomes 120 degrees F. I usually pour it into a bowl.
4. Pour vinegar and gently stir. Do not stir too much. I tried different vinegars and lemon to make this. For whipped cream, while wine vinegar works best because of the naturally sweet and mild taste.
5. Set aside for a couple of hours until it cuddles
6. Pour the mixture into a colander lined with a cloth
7. Set aside for at least half an hour. I usually leave it for at least for an hour.
8. Gently squeeze the water out
9. Put a weight on the cloth and set aside for an hour
After the water is squeezed out, it turns into a thick paste like texture.
10. Put the cream in a food processor and mix well. This is adding air to the cream so the cream will be whipped. Add sugar if you like to sweeten it when mixing.
If you are looking for neutral-tasting vegan cream without oil, this works well. It’s delicious to top a fruit bowl or to use it in dessert recipes.
I hope you don’t mind the effort to make tasty vegan whipped cream and try it!
- 32 oz. soy milk
- 47 milliliters (3 table spoons and ½ teaspoon) white wine vinegar
- Sugar (to your liking) - optional
- Heat soy milk in a pan at low to medium heat. Do not bring it to boil.
- Continue to cook while continuously stirring until it thicken
- Remove from the heat and wait until it becomes 120 degrees F.
- Pour vinegar and gently stir. Do not stir too much.
- Set aside for a couple of hours until it cuddles
- Pour the mixture into a colander lined with a cloth
- Set aside for at least half an hour
- Gently squeeze water out
- Put a weight on the cloth and set aside for an hour
- Put the cream in a food processor and mix well
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