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

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Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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