Vegan Coconut Whipped Cream (Minimalist Baker) is your go-to recipe, for when you need to top a plant-based dessert with something lush. In a nutshell, you just chill a can of coconut milk overnight to make it thick. Next morning, pour off the water (use it in smoothies) and then whizz up the solid milk/cream with a little sugar. Chilling the bowl for 10 minutes in the freezer helps too.
Some brands of coconut milk are harvested by terrified monkey slaves, so choose a brand that’s guaranteed free from monkey harvesting. Biona (in zero waste tins) is a good brand of organic coconut milk, and also comes in a lite version.
You can sweeten with icing/powdered sugar for best results. However, know that a lot of icing sugars contain egg (some are filtered through bone char), so choose a plant-based version like Suma (UK) or Wholesome (US). Alternatively, use a little stevia to sweeten instead.
You can use this coconut whip to dollop on fruit or any vegan dessert. It’s also good with vegan pancakes or waffles, or on top of hot chocolate. Another idea is to add a little natural food dye to turn it into different colours. You could use beet powder to make it pink, or matcha powder to make it green.
A Pot of Vegan Clotted Cream
This recipe for vegan clotted cream (The Veg Space) is ideal to top your scones and jam, or any pudding. It only takes 3 minutes to make, and requires no complicated long cooking etc. This recipe is not that sweet, and involves mixing vegan whipped cream with homemade ‘buttercream’. The main ingredients need a bit of tweaking:
- Ensure your vegan butter is free from palm oil
- Ensure your icing/powdered sugar is vegan (most have egg). Good brands are Suma (UK) or Wholesome! (US).
- The recipe uses vegan double cream, but most brands contain palm oil. This simple vegan heavy cream recipe is a good substitute.
If you like this recipe, read the chef’s book Vegan in 15. How cookbooks used to be (a few colour photos but mostly simple recipes, ideal for people who are busy on time, don’t want to be in the kitchen all the time or are students). The author is a graduate of the prestigious Vegetarian Cookery School.
This 3-minute Vegan Clotted Cream (The Veg Space) is so simple to make, and ideal on top of scones with jam, for an authentic British vegan afternoon tea. Proper clotted cream is very slow and complicated to make with a combination of cooking in the oven and other techniques. Instead, this simple variation simply mixes vegan whipped cream with vegan buttercream.
Vegan Heavy Cream (The Simple Veganista) is the perfect substitute. Use it for coffee, gratins or stirred into soups. Sweet Cashew Cream (The Simple Veganista) is made with blended cashews, vanilla and dates. Perfect on fruit tarts, pancakes and waffles, or as a dip with fruit.
The Vegan Dairy sells good vegan creams.
Vegan Cashew Sour Cream (The Simple Veganista) is ready in minutes. Thick, rich and tangy.