Coconut or Cashew Cream Substitutes
When you are looking for substitutes for whipping cream, there are two amazing choices: Coconut Cream and Cashew Cream.
Coconut Cream is made by taking either the canned or boxed 100% full fat Coconut Milk/Cream, turning the can or box upside down and placing in fridge for at least 8 hours. Then, after opening, scoop out the cream from the top, place in a cold bowl and beat as you would whipping cream adding sweeter, vanilla, etc. or just use plain. Here is a good recipe from Karen and www.allrecipes.com
*italicized text indicates my variations for a more healthy version (Vegan does not always mean healthy but it can be with just a couple of tweaks.)
Whipped Coconut Cream (Vegan Whipped Cream)
Recipe By:Karen Gaudette Brewer
"Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight."
1 (14 ounce) can unsweetened coconut milk
2 tablespoons organic raw sugar, or use organic powdered sugar
1 teaspoon pure vanilla extract
Refrigerate can of coconut milk (upside down), 8 hours or overnight.
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add organic raw sugar or powdered sugar and Madagascar vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
ALL RIGHTS RESERVED © 2017 Allrecipes.com Printed From Allrecipes.com 7/21/2017
Cashew Cream requires a little more effort, but not much. Here is on of many delicious recipes. Also, for a savory Cashew Cream check out the recipe from Reboot with Joe, one of my favorite sites.
How To Make the Ultimate Vegan Cashew Cream
* This recipe is taken from The Kichn. I suggest you read this page for extra, excellent, tips and tricks when making Cashew Cream. It's worth it! It is not only delicious but escalates the level of health in every dish!
Makes about 1 cup
For basic, all-purpose cashew cream: 1 cup raw, unsalted cashews 2 1/2 cups water, divided 1/8 teaspoon Grey Celtic Sea Salt
For sweetened cashew cream: 1 cup raw, unsalted cashews 1 dried Medjool date, pitted 22 1/2 cups water, divided 1/8 teaspoon Grey Celtic sea salt
For "cheesy" cashew cream: 1 cup raw, unsalted cashews 2 1/2 cups water, divided 1 tablespoon nutritional yeast 1 teaspoon freshly squeezed lemon juice 1/8 teaspoon Grey Celtic sea salt
Equipment Measuring cups and spoons Medium bowl Colander Blender Rubber spatula
Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender. Tip: For thicker cream use less liquid.
Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
Storage: Store cashew cream in an airtight container in the refrigerator for up to 1 week.
The Key to smooth Cashew Cream is soaking and using a high speed blender. If you do not have a high speed blender (includes a NutriBullet), make sure to soak your nuts overnight and then try in your regular blender--you may or may not get a smooth consistency. If not, you will most likely have to invest in a high speed blender such as Vitamix, Blendtech, or a NutriBullet.
If you would like more ideas on how to use Cashew Cream, check out the article by Full Helping.