Keep stored in a tightly sealed container for up to 5 days. Now use a hand blender one last time to get it even more fluffy. Once it’s smooth and fluffy, cover tightly with plastic wrap and place back in fridge to set again overnight. It should start to soften and peaks should start to form, but it might take a minute or so. Don’t worry! You did everything right…watch in amazement as it transforms. The sweet finale, the finishing touch, and the endgame of treatswe’re talking vegan whipped topping. When you remove it, it should be cold all the way through, and feel firm and even a bit rubbery. Press into the bottom of a 9-inch pie dish, using the back of a spoon, the bottom of a measuring cup, or your hands to press firmly and to create a smooth base. Blend on high speed for 3-5 minutes, or until the Oreos have been completely crushed into crumbs. Place in the freezer for about 30 minutes just to get it very very cold, but not frozen. Add melted vegan butter and 25 Oreos to a food processor. Mix for about a minute on high to incorporate lots of bubbles, then add the vanilla and pulse to mix. Stream the warm mixture into food processor with the machine turned on. It’s important to make sure this doesn’t set while on the stovetop, so be sure to have the blender mixture ready. Bring to a boil, and let simmer another 5 minutes, stirring occasionally. In a small sauce pan, heat the other 1/2 cup almond milk, agar, and sugar. Cool Whip contains skim milk, light cream, and sodium caseinate, making this product not safe for a lactose-free diet. This could take up to 5 minutes depending on your machine. Rub it between your fingers to make sure it is not grainy. Place a large metal bowl in the freezer to chill.ĭrain cashews and blend in a food processor with coconut milk and 1/2 cup almond milk, until completely smooth. Make sure to check out her site for helpul tips and photos of this recipe! Post Punk Vegan’s “Rad Whip” (because it’s better than cool!)ġ/2 cup cashews, soaked in water for at least two hours and up to overnightġ cup plain unsweetened almond milk, dividedģ/4 teaspoon agar powder (found in Asian Supermarkets)Ģ tablespoons Kelapo coconut oil plus 2 teaspoons She uses a ton of coconut oil in her recipes and takes really beautiful pictures. Learn how to make vegan Cool Whip with one ingredient: full-fat coconut milk. I found this recipe on one of my favorite vegan recipe sites, Post Punk Kitchen. Here’s a way to use the good stuff to make the whipped stuff! But as you all know, my FAVORITE thing is when I find a way to make something at home instead, because then I know what goes in it! Fun fact: Cool whip brand whipped topping actually contains coconut oil as a main ingredient, though not the yummy, healthy virgin coconut oil that we use every day. I like to put it in the freezer and eat it right from the container as if it was ice cream.
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