Whipped Topping

This is my very favorite whipped topping recipe. It is taken from 7 Secrets cookbook and is deeeelicious!

Ingredients:

1 C water
2 T agar flakes (2 tsp powder)
1/2 C raw cashews
1/3 C honey or 1/2 C sugar
1/2 tsp salt
1 tsp vanilla
1/2 tsp coconut extract (I've never had this and it's great without - I just substitute more vanilla)
1/4 tsp xantham gum (opt, but especially nice in icing)
1 can coconut milk (or 2 C soymilk)

Instructions:

1. Stir together the agar and water, and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.
2. Place the remaining ingredients in a blender along with hot agar mixture. Blend on high until smooth, adding water as needed to make 3 1/2 to 4 C total mixture (3 1/2 C for icing; 4 C for whipped topping). Pour into a quart container and chill in refrigerator several hours or overnight. For quicker chilling, use a large, shallow container.
Hint: Since this recipe needs blending twice, leave the blended mixture in the blender in the refrigerator overnight. Then simply reblend as in step 3, saving the work of washing the blender and containers twice.
3. Before using, place chilled mixture (which will be quite firm - almost sliceable) in blender or food processor, and blend until creamy. (If you have a lightweight blender, you should blend just half of the mix at a time.) IT should be the consistency of cool whip, and spreads on a cake nicely. Try not to add more liquid. The mixture will eventually go through the blades and become creamy if you carefully push it toward the blades with a rubber spatula.
*The agar is the key ingredient in this recipe. The mixture has to be reblended only once. Then it can be frozen and used without reblending, but remains a nice creamy texture. So make a double recipe and freeze in small containers to use as needed for icing or dessert topping.
Makes 6 Cups.

*Delicious on pie, pudding, as a fruit dip, or spread on a cake-like icing. This creamy topping can also be used in a pastry tube or plastic squeeze bottle for decorating.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Amy's Happy Tummy

Search This Blog