Live Vegan Whipped Cream

Courtesy of Chef Arielle Webb, Yummy Living Foods

Non-GMO soy lecithin is the most common available, however other lecithins, made from sunflower or rice, are available on the Internet.

Super easy

Live Vegan Whipped Cream


For 1 Batch(es)


  • 1/2 cups coconut oil
  • 1 cups coconut water
  • 1 cups coconut meat (or substitute with soaked cashews)
  • 1/2 cups agave nectar (adjust sweetness to your liking)
  • 1/8 teaspoons salt
  • 1 tablespoons vanilla
  • 2 tablespoons lecithin

Live Vegan Whipped Cream Directions

  1. Melt the coconut oil by setting the container in a bowl of warm water.
  2. Place the next 5 ingredients in a blender and blend on high for about 45–60 seconds, until well incorporated. Add the lecithin and melted coconut oil and blend again for another 45–60 seconds, until smooth.
  3. Pour the mixture into a bowl or container, preferably with a lid, to prevent the whipped cream from picking up other flavors, and set in the refrigerator for at least 4 hours to chill. Serve with fresh berries, use as a topping for your favorite desserts or enjoy as is.

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