Vegan Whipped Cream Substitute
A vegan whipped cream substitute with a mousse-like texture that can be piped for decoration or used for cake fillings
Zutaten
- 170 g raw cashews
- 500 ml soy milk, unsweetened
- 40 g cornstarch
- 1/8 tsp vanilla
- 110 g refined coconut oil
- 1 Tbsp lemon or lime juice
- 1 tsp lemon zest
- 100 g powdered sugar, or to taste
Anleitungen
- Place the cashews in a large bowl and cover with boiling water. Let sit for one hour, then drain.
- Meanwhile place 450 ml of the soy milk in a small pot. In a small bowl, mix the remaining 50 ml soy milk with cornstarch, until the starch is dissolved.
- Bring the soymilk in the pot to a boil and once it boils, stir in cornstarch slurry. Cook for one minute until thickened. The mixture should resemble thick yoghurt.
- Remove from heat and add coconut oil. The mixture should still be very warm, so it can melt the oil. Stir until combined.
- Place cashews, thickened soy milk, vanilla, and lemon juice in a high speed blender and blend until smooth. Add sugar and blend again.
- Transfer to a container and cover with a lid, so the mixture won't start forming a skin.
- Let cool for about 30 minutes, then transfer to the fridge and let set over night.
- Now the whipped cream substitute is ready to use. Make sure to store the baked goods with vegan whipped cream substitute in the fridge and take out right before serving.