Don’t wear white after Labor Day.
Apparently my naughty berries don’t care one iota about fashion rules:
Fresh raspberries, blueberries, and healthy whipped cream.
See the photo? Times that by about a hundred to get how much of the cream I ate yesterday. Thankfully, the cream recipe is so healthy that eating an entire bowl is not a problem.
(To clarify: I don’t mean to suggest that I—or anyone else—should feel guilty about occasionally indulging in a large serving of an unhealthy food. Everything in moderation. But this whipped cream recipe is so good that I don’t want to eat in moderation! Therefore, I’m glad it’s healthy.)
I’m reposting the recipe below, to save you extra clicking.
Soy-Free Vegan Cream
(Makes 1 1/2 cups: one Katie-sized serving!)
- sweetener of choice
- 1/16th tsp salt
- 1 1/2 tbsp water (20g)
- 1/2 serving agar base (the linked recipe below)
- 3 drops coconut extract (Optional, but recommended)
- optional: cocoa or fruit (for flavored cream)
Instructions: First, make up the agar base. When it’s cooled, put half of it in a blender (or Magic Bullet) with all the other ingredients and blend away. Whip very well. I like to put it in the freezer for a few minutes prior to eating, so it’s super-cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.
Nutritional Info:
(for the entire bowl!)
Calories: 60
Fat: 3g
Protein: 2g
Carbohydrates: 3g
Want a version without agar? Try the following instead: Coconut Cool Whip.
Kate @eatrecyclerepeat says
My sister was born over Labor Day weekend. The one truly appropriate application 😉 This cream looks fabulous! I know a few people with coconut allergies, so this will be great to share.
Jillyb says
THANK YOU THANK YOU THANK YOU for a whipped cream recipe that doesn’t have a nasty texture and nasty ingredients! I used half of this on a banana coconut cream pie and the other half I just added cocoa powder and ate – after leaving it in the freezer for a few minutes as you suggested.
marquis says
I love this! So quick and easy and not heavy. I have been looking for a way to play with agar … have you ever used it as a base for a pie or cake?
Thanks for all your recipes!
m
Dulce says
Hi Katie,
I tried this recipe, but it looks nothing like your’s! The agar base came our fine, but when I blended it in food processor it just looked like clumpy silken tofu. I used coconut sugar, so the color wasn’t nice & white like your’s either. What do you suggest to get a nice creamy texture?
Unofficial CCK Helper says
Not sure what you could’ve done wrong, but I make this recipe often and it always looks creamy. If you blended it long enough, why would it still look clumpy? Sounds like you just need to blend longer. And take a look at CCK’s recipe FAQ page on the top of her blog. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/