No occasion pie, fresh or disintegrate would be finished without a dab of new, fleecy whipped cream. In case you’re not doing dairy nowadays, or in the event that you simply prefer to try different things with new plans in the kitchen, you’ll need to look at our three most loved plans for hand crafted, non-dairy whipped cream. Feature them as the completing touch on a merry Cranberry-Pear Pie or Pecan Pie this Thanksgiving.

Cashew Whipped Cream


  • 1 cup cashews, splashed 60 minutes, How to make non dairy whipping cream?
  • 1 tablespoon agave or maple syrup
  • 1 teaspoon vanilla extricat
  • 1/8 teaspoon ocean salt
  • ¼ to 1/3 cup water, as required


Consolidate cashews, agave, vanilla and salt in a nourishment processor; with edge running, puree and bit by bit add water to machine. Puree in spurts, halting to scratch drawbacks with a spatula or long spoon. Add enough water to make a smooth cream consistency. In the event that utilizing as a funneling cream, utilize just ¼ cup water, and chill before utilizing.

Tofu Whipped Cream


  • 8 ounces delicate tofu
  • ¼ cup agave or maple syrup
  • ½ cup squeezed apple
  • 1 teaspoon agar drops
  • 1/8 teaspoon ocean salt


Spot tofu hinder on a level plate; top with another plate. Top with a substantial container or bowl; enable tofu to be squeezed for around 15 minutes. Channel squeezed fluid.Consolidate squeezed tofu and agave in a nourishment procerssor until velvety. Put in a safe spot.

Warmth juice, agar and salt in a little skillet over high warmth; heat to the point of boiling, mixing. Lessen to a stew and cook until agar breaks up, around 3 minutes, blending. Mix saved tofu blend into agar blend; cook an extra 5 minutes over low, mixing to disintegrate.

Move tofu blend to a bowl; chill until set. Cushion or whip before serving.

Coconut Whipped Cream


  • 2 (14-ounce) jars full-fat coconut milk
  • 1/3 cup veggie lover powdered sugar


Chill coconut milk in icebox for 4 – 12 hours. Chill whisk connection from blender in the cooler too, on the off chance that you have the room.

Whip until simply smooth and thick, around 20 seconds. Don’t overmix—blend will fall and turn out to be flimsy. Use whipped cream quickly, or refrigerate as long as 4 hours before use.