Fwd: Whipped Topping/Cheryl

[Guest guest]

Hi Cheryl,

 

Are you allergic to soy milk? If not, soy milk powder would (about

1/4 cup) would be a good substitute for the coconut. You could also

use brown rice milk (if you make your own, make it thick). Replace

the cashews in this recipe with an equivalent amount of vegetable oil

(I use olive; use your preference). I don't think I would use as

much oil as the recipe calls for in cashews.

 

Let us know how this turns out for you.

LaDonna

 

, cheryl lewman

<anthropology_folklore> wrote:

 

Does anyone have suggestions for replacement in this recipe for the

coconut and cashews (I am allergic to coconut and nuts).

Thanks,

Cheryl

ilovetocookvegan2 <teacups@c...> wrote: Whipped Soypreme

Source: Jenn from N. Thailand/CVC list member

 

This totally milk-free whipped topping is easy to make. It should be

thoroughly chilled ahead of the serving time, as the Emes gelatin

sets slowly.

 

1 1/2 C water

1/2 C macaroon coconut

1 T Emes unflavored gelatin (vegan)

1/2 C water

1/2 C raw cashews

2 generous T honey (or alternative)

1/2 t salt

ice cubes (if your liquefier isn't heavy-duty, use ice water instead)

1/2 lb. tofu, rinsed and drained

1 t vanilla

 

Combine coconut and 1 1/2 C water. Bring to boil and simmer for 10

minutes. While coconut simmers soak Emes gelatin in the 1/2 C water

in liquefier. Pour hot coconut and water over the gelatin mixture.

Whiz briefly. Add cashews, honey and salt. Liquefy thoroughly. Add

about half a tray of ice cubes to cool the mixture. Whiz. Add tofu

and vanilla. Liquefy completely. Add enough more ice or ice water

to make total volume equal 5 cups. Whip once in liquefier after

cream has set. (Coconut may be omitted and cashews increased up to 1

1/2 cups for a good cashew cream, following same directions.)