It comes, of course, from Isa Chandra Moskowitz, who has come up with pretty much every one of my very favorite recipes. I was going to blog about something else tonight, but when my new buddy Shannon found out there was a recipe for vegan whipped creme-there was no other choice. The recipe for Rad Whip, in all it's glory! Don't let the complicated steps throw you off, it doesn't take more than about 20 minutes of active work and the results are out of control. Get ready for all kinds of whipped creme madness!
I was pretty excited to mess around with this recipe too! It's amazing how nice and airy this tastes. And how it's not loaded up with crap.
ReplyDeleteI am so excited for everyone who is trying this recipe out but, man, it is bittersweet! I am allergic to coconut. I don't think it would turn out quite the same with subs. I keep going back and looking at the recipe but don't think there's hope. Enjoy for me. Really really enjoy for me.
ReplyDeleteStephanie, I made this recipe without any coconut! I just made creamy milk from almonds and omitted the oil. Came out fabulous!
ReplyDeleteI used to make a whip cream just by refrigerating full fat coconut milk for a few days, scooping out the thick stuff, and then adding my sweetener of choice and a touch of vanilla. Then I'd keep that in the fridge for any time I had something that I wanted a little sweet cream topping on. I used it on hot cocoa and oatmeal mainly. However, I don't really eat those things much anymore so I haven't done the cream either. But it was fun! I just don't recommend eating some of it every day! ;o)
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