Three Delicious Varieties for Homemade Vegan Whipped Cream

Homemade vegan whipped cream is so easy. No need to purchase processed food filled with fooling chemical flavors! Take your pick of my favorite recipes!

Store-bought whipped creams, vegan, dairy or otherwise, are one of the worse offenders in the convenience foods category. Most of us purchase it as an after-thought for a specially-crafted dessert, but one look at the label uncovers a toxic soup of chemicals that doesn’t deserve to hold the cherry-on-top of beautiful, real food.

Check out the ingredients for Kraft Cool Whip: WATER, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SKIM MILK, LIGHT CREAM, CONTAINS LESS THAN 2% OF SODIUM CASEINATE, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, BETA CAROTENE (COLOR)

Um, no thanks.

There are several ways to make your own whipped cream. Take your pick between three versions:

  • quick and easy
  • old-fashioned
  • coconut-free

Quick and Easy Whipped Cream: 2 cans coconut milk (any size) 2-4 tbsp organic sugar 1/2 tsp agar agar powder or 1/4 tsp xantham gum (optional for thickness)

If you’ve opened a can of coconut milk, you’ve noticed there is a lot of separation. The cream rises to the top, and the water sits at the bottom.

If the cans have been undisturbed, it’s very easy to carefully pull the cream out with a spoon. Save the leftover water for a smoothie or drink it! Place the cream in a small bowl and add sugar to taste. Whisk. Serve chilled.

If the the cans have been shaken,  use all the liquid, and add a thickener such as tapioca flour, arrow root or even corn starch. Use 1 tbsp per cup of milk. For binding agents like agar powder, xantham/guar gum, use 1/2 teaspoon. Add sugar to taste. Blend well. Serve chilled.

Store for one week in refrigerator, or freeze 3-6 months.

Old-fashioned Homemade Whipped Cream:

  • 2 cups raw, unsweetened coconut
  • 2 tbsp coconut oil
  • 1/2 tsp agar agar powder, xantham or guar gum (optional for thickness)
  • 1/4 tsp vanilla extract (optional)
  • 2-4 tbsp sugar
  • 2 cups ice (the equivalent of about 1 cup water)

You will need a high powered blender or food processor for this. My Vitamix makes this very easy.

Remove the shell and harvest the fruit of one coconut. Or purchase unsweetened, raw coconut. Put only the coconut into the processor. Begin at a low speed and increase to high. It will get “dusty” at first, and look like fake snowflakes. But it will get creamy. This may take 10 minutes or more. It will also get very hot. This is normal.

Once it’s creamy, add all of the ingredients except the ice. Puree until it’s no longer “gritty”–in my Vitamix, it’s another 10 minutes. Once the cream seems as good as it’s going to get, add the ice, and blend just long enough to achieve desired consistency.

Store for one week in refrigerator, or freeze 3-6 months.

Coconut Free Version:

Every now and then, I meet an individual who’s not fond of coconut. And though I LOVE my coconut versions of whipped cream, the coconut flavor is undeniable. This recipe is perfect if you are looking for a subtle and soft flavor.

  • 1/2 cup plant milk of choice (soy, almond, hemp, oat, rice)
  • 1/2 cup canola oil 1 tbsp maple syrup
  • 1/2 tsp vanilla extract (can skip if using vanilla flavored milk)
  • 1/2 tsp agar agar powder or 1/4 tsp xantham gum (optional for thickness) ice (optional)

Place all ingredients in a high speed blender or food processor. If using a vitamix, start on low variable speed and increase to high. Blend until desired consistency is reached. If serving immediately, add a few ice cubes at the end to counteract heat. Serve chilled.

Store for one week in refrigerator, or freeze 3-6 months.