|Vegan Whipping - It's Vegan!|
1/2 cup natural cashews, soaked overnight
1/2 cup coconut milk
1 cup almond milk
3/4 tsp agar powder
3 tbsp sugar
2 tbsp coconut oil
2 tsp coconut oil
1 tsp vanilla extract
Place a large metal bowl in the freezer.
Drain cashews and blend in food processor or strong blender with the coconut milk and 1/2 cup almond milk until completely smooth, rub the mixture between your fingers to ensure no graininess is left.
Heat the remaining almond milk, agar powder and sugar in a small saucepan.
Bring to the boil and simmer for 5 minutes, stirring occasionally.
Make sure blender is ready...
Add the coconut oil to the saucepan and stir to melt.
Stream the warm mixture into the blender or food processor whilst blending.
Blend for about a minute on high then add vanilla extract and pulse to mix.
Transfer mixture to chilled metal bowl.
Place in freezer for about 30 minutes to get it very cold but not frozen.
Remove from freezer - it should be cold all the way through, rubbery looking and firm.
Beat well using a hand mixer until peaks form and the mixture is smooth and fluffy.
Cover tightly with cling film and place in freezer for at least 3 hours - the longer it is left the fliffier it gets so best results achieved if left overnight.
Remove from freezer and beat again with the hand mixer.
Use it to garnish yummy pies like lime meringue pie (which is also vegan!)
Can be kept stored in a tightly sealed container for up to 5 days.
Just desserts here