FINALLY vegan cream recipes that work. This is my own recipe and is perfect for trifles or desserts where you need a heavy and "creamy" cream without the overwhelming taste of coconut.
If you are looking for a heavy vegan cream recipe without the strong taste of coconut then I think I have what you're looking for. I have tried a variety of vegan cream recipes and vegan cream products but very few have ever been up to scratch. I wanted a "creamy" vegan cream that I could put onto trifles and other recipes. This cream would also be perfect for a jam and "cream" victoria sponge or how about a fresh "cream" doughnut? Very simple and effective. I can't remember what cream from animals tastes like but I think this could be pretty close.
The main ingredient you need is coconut cream UHT. Many people use the tins of coconut milk when making a vegan cream recipe. When you place the tin of full fat coconut milk in the fridge, it will solidify on the top. You then drain the tin and use the coconut at the top of the tin to make a vegan cream. It is very good but I prefer to use the coconut cream UHT in a carton. It is half the price for a start and you get twice the product.
You can eliminate much of the coconut taste by using a few ingredients. First of all drain the water/coconut juice from the cartons and put the blocks of coconut cream into a bowl. Blend well with an electric hand blender:
You then need to add the following ingredients into the bowl (you can play around with the amounts):
2 cartons of coconut cream
Between 3-6 Tbsps of Alpro soya cream or similar
1 Tbs of soya milk powder (I use Eco Mil soya powder)
Between 1 and 2 Tbsps of unrefined icing sugar or unrefined powdered sugar
2 tsps of vanilla extract
Mix all the ingredients together and chill well in the fridge before serving.
If you don't have any soya cream to hand then use a plant based milk (soya/rice). Mix around 2 tsps of cornstarch to a drop of soya milk. Heat around a cupful of soya milk in a pan until it starts to bubble and then add the cornstarch. Stir continuously for a while and then allow to cool thoroughly (stirring now and again while it cools. Also it's better to use an electric hand blender for this as it will get rid of any lumps) before adding it to the coconut cream mixture. Blend again with an electric hand blender. Chill well before serving. If using this cream for a trifle, you can add it straight away and then chill the trifle before serving.
This is what your cream will look like:
You can get artistic with this vegan cream. You may have to use less (or no) soya cream to get the thickness you will need. The longer you leave it to chill, the firmer it will get. I left this mixture in the fridge overnight. I used a plastic piping tube rather than a piping bag. It still tastes great without any cream in the mixture. Even cats love it!! :)
Update: I notice Sainsburys are now selling disposable piping bags which would be ideal for this.
As well as using Alpro soya cream, I also love Oatly dairy free cream when making the above vegan cream. Oatly has a delicious light taste to it which goes particularly well with rich desserts such as chocolate pudding. It may be a bit too light for a fresh fruit salad depending on your taste. If you place Oatly in the fridge to chill, it will thicken up and make a lovely "double" style cream. If you want to make it creamier then add some soya milk powder. You can also add a sweetener as well. Oatly is a much healthier alternative to other creams and contains just 13% fat per carton. Also makes a lovely creamy strogonoff.
Warning about Oatly Products
Oatly Healthy Oat Enriched and Chocolate are both enriched with vitamin D3 which is derived from sheeps' wool fat. This is not stated on the labels so be careful.
Electric Hand Blender - perfect for making a smooth vegan cream. Also saves on washing up: USA