Easy vegan whipping cream that tastes delicious, whips beautifully and keeps in the fridge. Yes please!

Finally an easy vegan whipping cream recipe

Easy

Using easy to find ingredients, a stable whippng cream that doesn’t turn to butter and doesn’t have a coconut flavour.
Scrumptious

This cream tastes so much like the real thing even your non vegan friends won’t be able to tell its not cows milk cream.
Versatile

Whip it for cakes and scones or use it as is in pasta dishes or cheesecakes.
Easy on the bottom dollar

So much cheaper than buying store bought overly processed vegan creams.

Prefer to watch than read?

Find our easy Vegan Whipping Cream on YouTube. Cook along to easy and clear instructions.

Add the canola oil and the unflavoured/refined coconut oil to a small bowl and melt in the microwave. Set aside.
Add the soy milk and the soy lecithin to a small bowl and stir. Heat in the microwave until warm to touch. Set aside.
Add all ingredients to a high speed blender and blend on medium high speed for one minute.
Scrape down the sides of the blender. Blend on high for a further few minutes until you notice small air bubbles forming and the oil is dispersed through the mixture. You may need to scrape the sides down a few times.
Pour into a bowl and cover with a lid. Place in the fridge for 4 hours until very cold. Preferably overnight if you have the time.
Cream can be used as is in recipes calling for non whipped cream.
Once it is very cold place it in a bowl and whip to soft peaks using a hand mixer. Add more icing sugar if a sweetened cream is called for.
Store in an air tight container in the fridge for up to a week.