Comments on: Soya-Who? Soy-Free Vegan Whipped Cream

By: Ricki

Ricki — Wed, 25 Jan 2012 19:16:45 +0000

Tammy, it would probably work with a high-powered blender, but yes, you’d have to be very careful about the blending. And maybe strain the results into a bowl before chilling? Do let me know how it turns out if you give it a try!

By: Tammy

Tammy — Wed, 25 Jan 2012 18:27:38 +0000

I was unsure whether using a blender such as BlendTec or Vita Mixer would work for this recipe? I don’t have an immersion blender or a regular blender any longer… but I would love to try this. What are your thoughts on converting the recipe – I’m thinking it would have to be two blending sessions with careful attention.

By: Morri

Morri — Mon, 31 Oct 2011 16:05:45 +0000

I don’t think you realize how brilliant you are! This is fantastic, and probably more delish than the dairy version.

By: Baked Pumpkin-Cranberry Oatmeal Pudding

Baked Pumpkin-Cranberry Oatmeal Pudding — Fri, 07 Oct 2011 08:42:52 +0000

[...] springform pan, call it a soufflé and set it out for dessert at your Thanksgiving meal with some Coconut Whipped Cream, and I guarantee you’ll be the hit of the holiday this [...]

By: Ricki

Ricki — Thu, 29 Sep 2011 21:27:23 +0000

Thanks, Bryanna! Unfortunately I can’t have anything with sugar in it, and I don’t eat products like Soyatoo because they are usually too processed for my digestive system. But your topping does look great to me!

By: Bryanna Clark Grogan

Bryanna Clark Grogan — Thu, 29 Sep 2011 21:12:48 +0000

Hi, Ricki!

It looks gorgeous! But coconut milk is so high in saturated fat that I just can’t get into it! And, in my opinion, MimiCreme is too sweet and kind of gooey. I usually use the Almond Creme Whipped Topping in my new book (recipe on my blog recently, too), but have you ever tried the Soyatoo Whippable Topping? It’s in an asceptic carton and you can whip it yourself.
Image of box: http://cdn.nexternal.com/vegane/images/SoyatooWhippingCremeLG.jpg

Here’s another review with a photo: http://www.exploitsofaveganwannabe.com/2011/08/823-whip-it/
(I don’t think it had a “distinctly soy flavor”, as she said, though (she didn’t mean it in a bad way, though).

It’s MUCH better than the canned stuff (the can is too unreliable and wasteful) and, unlike the canned version, it will actually stay whipped for long enough to ice a cake with it! It’s harder to find, though, but amazon.com carries it, and also Vegan Essentials (it’s on backorder just now)– they ship to Canada at a reasonable fee.

By: Vegan Soy-Free French Silk Pie | The Mommy Bowl

Vegan Soy-Free French Silk Pie | The Mommy Bowl — Tue, 16 Aug 2011 23:47:23 +0000

[...] needs whipping cream. I was hauling this 3+ hours in a car. So, I skipped that. But, Ricki’s Coconut Whipped Cream would be excellent on top! While this recipe is definitely more than slightly indulgent, you can [...]

By: Ricki

Ricki — Thu, 16 Jun 2011 18:22:59 +0000

Lisa, I think I answered Kim via email. I’ve tried arrowroot and it didn’t work too well. . . doesn’t hold a shape the same way. You could try tapioca starch and see what happens. . . but I can’t guarantee that, either. For this recipe, cornstarch really does seem to be necessary–sorry!

By: Lisa

Lisa — Thu, 16 Jun 2011 13:52:38 +0000

Kim from May 20th asked what could be subed for the cornstarch – is there something? I am brand new to all of this!
Thanks, Lisa

By: Ricki

Ricki — Mon, 07 Mar 2011 20:05:57 +0000

Hi Janay,
Thanks for the info and link. Actually, Rami Nagel has been discredited since he first wrote that article almost 5 years ago. However, I know there is still controversy swirling around agave. After reading a lot on both sides of the issue, I am comfortable using agave nectar that is organic and minimally processed, similar to the agave that’s been used for hundreds of years. Like any natural sweetener, I wouldn’t use it in excess; I wouldn’t be drinking maple syrup by the cupful, either.

For some balance, you might like to check out these two posts.