Almond Whipped Cream Recipe Vegan and Easy to Make

If you’ve been searching for a luscious, dairy-free alternative to traditional whipped cream, look no further! This almond whipped cream recipe vegan is not only delightfully fluffy but also incredibly easy to make.

Almonds bring a subtle nutty flavor that pairs perfectly with sweet desserts or fresh fruit. Whether you’re vegan, lactose intolerant, or just want to try something new, this whipped cream will elevate your treats to a whole new level of deliciousness.

What makes this almond whipped cream stand out is its creamy texture without any heavy cream or artificial thickeners. Made from simple, wholesome ingredients, it’s a healthy, naturally sweetened topping you can feel good about.

Plus, it’s versatile and can be customized with different flavors and extracts. So, grab your blender and some almonds, and let’s whip up a batch of this dreamy vegan cream!

Why You’ll Love This Recipe

This almond whipped cream is a game-changer for anyone who wants a plant-based alternative that doesn’t compromise on taste or texture. Here’s why it deserves a permanent spot in your kitchen:

• Natural and wholesome: Made with simple ingredients you can pronounce and trust.
• Dairy-free and vegan: Perfect for those with allergies, dietary restrictions, or ethical preferences.
• Light and fluffy: Whips up beautifully with a smooth, airy consistency.
• Customizable flavor: Add vanilla, maple syrup, or citrus zest for a personal touch.
• Long shelf life: Keeps well in the fridge for several days without losing texture.

Ingredients

• 1 cup raw almonds (soaked overnight or at least 8 hours)
• 1/2 cup cold water
• 2 tbsp maple syrup (or agave syrup for extra sweetness)
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: 1 tbsp coconut oil (for extra creaminess)

Equipment

• High-speed blender or food processor
• Fine mesh strainer or nut milk bag
• Mixing bowl
• Electric hand mixer or stand mixer (optional, for whipping)
• Measuring cups and spoons
• Spatula
• Storage container with a tight lid

Instructions

1. Soak the almonds: Place the raw almonds in a bowl and cover with water. Allow them to soak overnight or for at least 8 hours. This softens the nuts and makes blending easier.
2. Drain and rinse: After soaking, drain the almonds and rinse them under cold water to remove any residue.
3. Blend the almonds: Add the soaked almonds and 1/2 cup cold water to your blender or food processor. Blend on high until the mixture is smooth and creamy, about 2-3 minutes.
4. Strain the mixture: Pour the blended almonds through a fine mesh strainer or nut milk bag into a bowl. Use a spatula or squeeze the bag to extract as much liquid as possible. This liquid is your almond “milk” base for the whipped cream.
5. Chill: Place the almond milk in the refrigerator for about 30 minutes to an hour. It should be cold before whipping.
6. Whip the cream: Transfer the chilled almond milk to a mixing bowl. Add 2 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of salt. If using, add 1 tbsp coconut oil for extra richness.
7. Using an electric hand mixer or stand mixer, whip the mixture on high speed until it thickens and forms soft peaks. This may take 5-7 minutes. Be patient and scrape down the sides as needed.
8. Taste and adjust: Taste your whipped cream and add more sweetener or vanilla if desired. Whip again briefly to combine.
9. Serve immediately or store: You can use the almond whipped cream right away or transfer it to an airtight container and refrigerate for up to 3-4 days. Re-whip briefly before serving if it separates.

Tips & Variations

“For the fluffiest vegan whipped cream, make sure your almond milk is very cold before whipping.”

• Use blanched almonds: For a smoother, whiter whipped cream, soak and peel the almonds to remove their skins.
• Flavor twists: Add a pinch of cinnamon, cardamom, or cocoa powder for a unique flavor profile.
• Sweetener alternatives: Swap maple syrup for agave nectar, coconut sugar syrup, or date syrup depending on your taste preference.
• Coconut oil option: Adding coconut oil helps the cream firm up when chilled, giving it a richer mouthfeel.
• Nut-free version: Try this recipe with soaked cashews or macadamia nuts instead if you have nut allergies.
• Storage tip: Keep the whipped cream covered tightly in the fridge to prevent it from drying out or absorbing odors.

Nutrition Facts

Serving Suggestions

This almond whipped cream is incredibly versatile and pairs wonderfully with a variety of dishes:

• Top your favorite pie, such as pumpkin or apple, for a vegan-friendly twist.
• Serve alongside fresh berries or a fruit salad for a refreshing dessert.
• Add a dollop on hot beverages like chai tea or coffee for a creamy finish.
• Use it as a frosting alternative for cakes or cupcakes—try it on this 50 Cupcake Recipes collection for inspiration.
• Pair with warm desserts like the Bread And Gravy Recipe or a vegan-friendly bread pudding.

Conclusion

Making your own almond whipped cream is easier than you think and offers a delicious, dairy-free alternative to traditional toppings. With just a handful of ingredients and a bit of blending, you’ll have a fresh, fluffy cream that’s perfect for a variety of desserts and drinks.

This vegan almond whipped cream is not only wholesome and natural but also customizable to suit your taste buds, making it a must-try addition to your kitchen repertoire.

Whether you’re looking to impress guests or simply enjoy a guilt-free treat, this recipe delivers. You might even find yourself reaching for it more than once a week!

For more creative and wholesome recipes, be sure to check out the Breakfast Wellington Recipe and Braised Pork Ribs With Radish Recipe—both fantastic dishes to complement your vegan creations.

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