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This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers, cakes, your cat—everything! If you don’t have a vanilla bean handy, then use 2 teaspoons of pure vanilla extract instead. But definitely seek out some vanilla beans—you don’t want to miss out on their pure vanilla flavor. This whip isn’t quite as firm as traditional nondairy whipped topping, but you should definitely be able to scoop it out.
From Forks Over Knives — The Cookbook
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Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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Comments (3)
What could I substitute for the cashews? My mom is allergic to all nuts.
Oh my gosh!! I made this to pair-up with the FOK Pumpkin Bread Pudding and it was delicious! I added a little more lemon juice and vanilla than was listed, and a bit of pumpkin pie spice (because I was out of cloves) and it turned out amazingly – thick, smooth, creamy and a wonderful compliment to the warm pumpkin bread pudding. Highly recommended and very versatile! Fast and easy to make, too!
Delicious and creamy. Goes great with the FOK apple crisp recipe.