Last week I posted a recipe for a vegan whipped cream fool that relied on a tofu-based whipped “cream.” There were quite a few comments from people wary of using too much soy. I can understand. My mom is like the princess and the pea when it comes to soy–the tiniest trace amount of it and she is in a darkened room for days with a body-ringing migraine.
So, although I like to post tofu recipes for people who like it, I think it’s also friendly to offer plenty of great vegan recipes that are soy-free. I have used both of these recipes from Everyday Raw by Matthew Kenney (Gibbs Smith, 2008)–they are not only free of tofu, but are also raw. They aren’t exactly like pillowy mountains of whipped cream, but in terms of taste and texture they make a super delicious substitute.
If you’ve never tackled a young coconut, see the Raw Guru’s awesomely helpful video of How to Open a Young Coconut. Also, I don’t have a Vita-Mix and my food processor has always handled this easily.
COCONUT CREME ANGLAISE
1 cup raw cashews, soaked 1-2 hours
1/2 cup young coconut meat
1/2 cup agave syrup
1 1/2 cups water
1 tablespoon vanilla extract
1/2 cup coconut oil
Blend all ingredients in a Vita-Mix until very smooth. Refrigerate until ready to serve.
2 cups young coconut meat
1/4 cup agave syrup
1/2 vanilla bean, scraped
2 tablespoons lime juice
2 tablespoons coconut oil
1/4 teaspoon sea salt
Blend ingredients in Vita-Mix until completely smooth. Chill for 4-6 hours until firm.