Vegan, dairy free and soy free whipped cream

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Carrot cake muffins with vegan whipped cream filling
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Vegan whipped cream in bowl

What do strawberries, applestrudel and icecream sundaes have in common? – They are nothing without whipped cream! What do whipped cream, cheesecake and frosting have in common? It is a challenge to make them dairy free! However, after much experimenting, I have come up with a recipe for a dairy free (and soy free!) whipped cream which comes very close to the original without the saturated fats and the cholesterol! Living in Australia, I based this yummy and versatile cream on the delicious macadamia nut, which is packed with vitamin, minerals, antioxidants, fiber, phytosterols and heart-friendly mono-unsaturated fatty acids.

Update: If you don’t want/can’t have nuts, please have a look at my new, much easier, quicker, faster vegan whipped cream recipe, which is also lower in fat!

To add to these health benefits, there is plenty of coconut oil – according to experts one of the healthiest foods on the planet – please have a look at this or this article if you are interested in reading up on coconut oil.

This cream gets very firm, making it ideal for decorating and layer cakes. It can be served with any cake, dessert or fresh fruits – or just spooned straight from the bowl into your mouth! It is not difficult to make; however, you will need some time for soaking the nuts and a good food processor.

Ready? Here we go:

Ingredients

1 cup of macadamia nuts (raw, unsalted, unprocessed)
30 g coconut oil
30 g vegan margarine (Nuttelex)
1 teaspoon of stevia
pinch of salt
1 teaspoon of vanilla

-Process the nuts in your food processor, using the pulse function, until they have a become powder – it doesn’t matter if there are still some bigger chunks
-let the “nut powder” soak in 1 cup of filtered water for 2 to 4 hours until thick and white
-with a stick blender or your food processor process nut paste until smooth
-heat the nut paste with the coconut oil, stevia and salt, bring to the boil and simmer for 10 minutes, whisking constantly
-chill mixture in fridge overnight
-transfer chilled mixture in a bowl, add margarine and vanilla and mix with hand blender until thick and fluffy

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