The Best Dairy Free Whipped Cream
The fluffiest and creamiest dairy free whipped cream using just 4 ingredients!
Equipment
- food processor
Ingredients
- 2 15 oz cans full fat coconut milk (see brands linked above) only the hardened cream part after refrigerating overnight
- 1 tbsp maple syrup adjust for more sweetness
- 1 tsp vanilla extract
- 1 1/2 tsp lemon juice
Instructions
- Into a food processor, scoop out the firm cream at the top of the canned coconut milk can.
- Adding 1 tbsp of the liquid at the bottom of the can, discarding the rest.
- Then add in the remaining ingredients.
- Remove the extra lid in what is called "the feed chute" on the food processor, so that you have an open a small open air situation. This allows the whipped cream to get some air and make it fluffier!
- Pulse for several seconds at a time until it becomes smooth, but not runny. Be sure not to overblend.
- Place in the fridge for at least 20 minutes before serving. Ideally make this ahead of time and allow it to firm up more for several hours of overnight if you want a thicker cream.
- Enjoy!