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Bryanna Clark Grogan

Bryanna Clark Grogan

Posted September 24, 2011

Published in Food, Green, Health

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ALMOND CREAM WHIPPED TOPPING

Read More: almond, almond cream whipped topping, vegan whipped creme, World Vegan Feast

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My Almond Cream Whipped Topping on the Lemon Tiramisu from my new book, World Vegan Feast.

 

For many years (like most vegans, I suspect) I tried to make a tofu whipped cream that I really liked.  I finally came up with a version that was acceptable, but it was always evident that it was tofu.  While developing recipes for my subscription newsletter, The Vegan Feast (it ran for 5 years but I am no longer producing it), I developed a delicious, light, clean-tasting, not-too-sweet whipped topping made mostly from almond milk, and it remains my favorite still.

 

I tried making it with commercial almond milk, but it just didn't have the fine taste and the body of that made with homemade almond milk.  However, that's not really a deterrent because nut milk is really easy and relatively quick to make.  In fact, the whipped topping is very easy to make, especially if you use a microwave to do the cooked part. (Scared of microwave ovens?  No need to be-- here's some info I've collected and here's an article from The Sierra ClubAnd, in the book "Cooking Green: Reducing Your Carbon Footprint in the Kitchen", author Kate Heyhoe tells us that microwaves can save up to 80% energy compared to doing the same tasks made on the stovetop or in a conventional oven-- so it makes sense to use it for little tasks like heating a cornstarch mixture.)

 

I'm sharing the recipe with you below (after some photos of the topping used on some yummy desserts), and I hope you'll enjoy it!

 

More desserts heaped with this delicious (and fairly low-fat) homemade vegan whipped topping:

 

 On Scottish Trifle, from my new book, World Vegan Feast.

 

 On Scottish Trifle (after we've dug into it!), from my new book, World Vegan Feast.

 

 On a Blueberry Shortcake

 

 On Mango Trifle with Indian Spices, from my new book, World Vegan Feast.

 

 On a peach shortcake


BRYANNA’S ALMOND CREAM WHIPPED TOPPING

Makes about 2 cups, GF (Recipe from my new book, World Vegan Feast.)

This is my all-purpose whipped topping – rich, creamy, and light, with a lovely, subtle almond

flavor. It can be the perfect shortcake topping when made with a little less agar powder (1/2 teaspoon) because traditionally, the cream for shortcakes is not whipped to stiff peaks, but left soft. For best results, make the topping at least 4 to 6 hours before serving, but it can be made several days ahead of time. (For triflesThe recipe is easily doubled for a crowd.

 

1 cup blanched, slivered raw almonds

2 cups hot water

2 tablespoons unbleached organic sugar (light-colored)

2 tablespoons cornstarch (here's an organic one) or 3 tablespoons white rice flour

3/4 teaspoon agar powder (use 1/2 teaspoon for a softer cream)

1/4 cup firm silken tofu

1/2 tablespoon lemon juice

1 pinch salt

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract, optional

 

1.) In a blender, combine the almonds and hot water and blend until very smooth. Be patient and let it run for several minutes. Strain the resulting almond milk through a cheesecloth-lined colander over a clean pot, measuring pitcher or bowl. Use 2 layers of fine cheesecloth from a fabric store (or use a nut milk bag). Gather the cheesecloth up to make a “bag” and twist and squeeze the “bag” to squeeze out as much of the almond milk as possible. You can use the almond meal for a facial scrub.

2.) In a small saucepan, mix 1/2 cup plus 2 tablespoons of the almond milk with the sugar, agarand cornstarch. Stir the mixture over medium heat until thickened and translucent.

3.) Microwave Option: Mix in a 2-quart microwave-safe bowl (with room for the mixture torise up) and cook 30 seconds on 100% power (default setting), whisk and repeat 3 more timesor until thickened and translucent.

4.) In the blender, combine 1 cup more of the almond milk, the silken tofu, salt, lemon juice, vanilla, and almond extract, if using. Scrape the cooked mixture into the blender. Blend until smooth. Transfer to a bowl and refrigerate for about 1 hour, then beat the mixture briefly so that it is creamy. Chill again for at least 3 hours.

 

Nutrition Facts:

Nutrition (per 1/4 cup): 133.4 calories; 58% calories from fat; 9.3g total fat; 0.0mg cholesterol; 47.3mg sodium; 149.0mg potassium; 9.7g carbohydrates; 2.0g fiber; 4.2g sugar; 7.7g net carbs; 4.6g protein; 3.0 points.

 

Enjoy on your favorite desserts!

 

http://veganfeastkitchen.blogspot.com/


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