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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Vegan Whipped Cream

By Chef Linda

One of my great loves in life is whipped cream. Fluffy, billowing puffs of sweetness on top of Sweet Potato Cranberry Crisp, Pancakes, Waffles…pure bliss. I realized early on in my vegan days that compassionate choices would not keep me from the things I loved, including Whipped Cream. I use coconut cream for the base. I've seen other recipes that use non-dairy milk, but for me, this seems to have the best consistency with the simplest preparation. I've tried this without the vanilla, which yields a whiter result, but tastes more like coconut. The vanilla really rounds out the taste. Keeps in the fridge for several days, too!

Ingredients

 1 (14 ounce) can coconut cream, chilled
 1 cup powdered sugar
 1 teaspoon vanilla
 Pinch of salt

Directions

1

Scoop out the chilled coconut cream into a blender, reserving the coconut water for another use (like in a smoothie), add remaining ingredients and blend till smooth. Chill for about an hour for a firmer cream, or serve immediately.

Notes

Vegan Whipped Cream
IngredientsDirections

Vegan Whipped Cream

DifficultySuper Easy
YIELDS
About 2 cups

INGREDIENTS

 1 (14 ounce) can coconut cream, chilled
 1 cup powdered sugar
 1 teaspoon vanilla
 Pinch of salt

DIRECTIONS

1

Scoop out the chilled coconut cream into a blender, reserving the coconut water for another use (like in a smoothie), add remaining ingredients and blend till smooth. Chill for about an hour for a firmer cream, or serve immediately.

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