Vegan Whipped Cream

While learning vegan cookery, I couldn’t find a whipped topping with quite the right mouth feel and flavor, so I developed my own! You will need some specialty equipment including a whipped cream siphon and chargers.

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Step 1

Measure 500 grams, by weight) of your choice of almond milk, I make my own, and place into a small sauce pan. Other nondairy milks can be used but will yield different textures.

Step 2

In the same pot, measure 1/4 cup (50 gr) of sugar, and 1/4 tsp of Himalayan pink salt.

Step 3

Measure and set aside 2 tsp vanilla extract in one container, and a level 1/4 tsp of xanthan gum, and a level 1/2 + 1/4 tsp of gellan gum in another container.

Step 4

Place the sauce pan with the almond milk mixture on the stove over a medium heat and gently heat until the sugar is dissolved and the mixture reads 200 ° F, or just before boiling.

Step 5

Carefully pour the hot almond milk mixture into a Vitamix and place the top on, leaving the cap off. Cover the hole where the cap would be with a kitchen towel

Step 6

Slowly increase the speed to medium or until a vortex forms in the center of the liquid. Carefully lift the kitchen towel and pour in the vanilla extract, xanthan gum and gellan gum into the vortex to quickly disperse the ingredients.

Step 7

Place the kitchen towel back on and turn the blender onto high speed for 3-5 minutes .

Step 8

Pour into a container and set aside to set. This can take about an hour and can be held in this state for 3 days.

Step 9

Once solid, place back into the blender and blend the mixture until smooth.

Step 10

Pour the blender mixture into a whipping siphon, place the cap on and charge with one charger and shake vigorously for about 15 sec.