There are a range of options for ‘cream’ or frosting in vegan baking. This recipe uses cashews, nut milks and good old agar flakes. It is taken straight from “Vegan Pie in the Sky” by Isa Chandra Moskowitz and Terry Hope Romero. It is called Rad Whip and it really is rad! It is a bit like cream but yummier and is a great accompaniment to vegan pies and cheese cakes. I piped it onto some of my mango, coconut and lime cheeze cakes but you could also quenelle it on the side or on top for a more fancy dinner party look. I’ve made a few minor changes to the amount of agar agar and coconut oil and the instructions at end of the method. Otherwise it is exactly the same as Moskowitz and Romero’s recipe, so I must give them all the credit for it! If your looking for a good vegan dessert book go and get Vegan Pie in the Sky. It’s great!
1/2 cup whole raw cashews soaked in filtered water over night, until very soft.
1/3 cup coconut milk
1 cup plain almond milk
1tablespoon of agar agar flakes
3 tablespoons of sugar
2 tablespoons of coconut oil
1 teaspoon of vanilla extract
1. Place a large metal bowl in the freezer to chill, make sure its large enough for all the ingredients as you’ll be using this to blend up the Rad Whip latter.
2.Drain cashews and blend in the food processor or strong blender with the coconut milk and 1/2 cup almond milk until completely smooth. Rub mixture between your fingers to make sure there is no graininess left; reaching this state could take up to 10 minutes.
3. In a small saucepan, heat the other 1/2 cup of almond milk, agar agar flakes and sugar. Bring to boil and let simmer another 5 minutes, stirring occasionally. Add the coconut oil and stir to melt. It’s important this mixture doesn’t set on the stove.
4. Stream the warm mixture into the food processor/blender with the machine turned on. Blend on high for about 1 minute to incorporate bubbles then add the vanilla and pulse to combine.
5. Transfer mixture to chilled metal bowl. Place in freezer for 30 minutes or until very cold but not frozen. It should be cold all the way through and feel firm and even a bit rubbery to touch.
6. Using an electric beater, beat it until soft peaks start to form. When smooth and fluffy, cover with plastic rap and place in fridge for at least 3 hours but overnight for best results. The longer the better! Now take it out again and beat again with an electric beater to get it even more fluffy.
7. Keep it stored in a tightly sealed container for up to 5 days.
Posted on January 26, 2013, in baking, coconut oil, coocnut, dairy free, diet, food, gluten free, health, health food, healtherella, healthy eating, paleo, vegan, vegan baking, weightloss, wheat free. Bookmark the permalink. 1 Comment.