Vegan Whipped Cream

YAS! You heard right. It's whipped cream and it is vegan.

I assure you that it's even better than the usual whipped cream.

 Look at that...

Ingredients

+1 can of coconut milk (you can go for those that specifically state 'full fat')

+Sugar to taste

+1 tsp of vanilla extract 

-Get you coconut milk and carefully place it in the fridge upside down for a couple of days if you just bought it. This trick is useful to get the cream out of the can easier. Have in mind that if the coconut milk has been sitting in the pantry for a long time, then 24 hours in the fridge are enough.

-Chill your pyrex bowl for one hour before whipping the cream

****Let's pretend a day or two have passed****

-Open up your can of coconut milk- that is not upside down anymore- and you'll see that the water rests on top. Pour it into a glass container and drink it right away because it's yummy store it in the fridge to use in smoothies. 

-Get your bowl out of the freezer, pour the cream out of the can.

-Get your mixer and mix for about a minute. Then add as much sugar as you like. I'd go with 4 tbsp to start. *

-Add as well the vanilla and mix on high until stiff peaks start forming. AND YOU'RE DONE!

Use as you would with any other whipped cream: on strawberries, on cakes, cupcakes, on your body... get creative.

*I used cassonade or brown sugar for the whipped cream in the picture.  The color is not affected. I've also used powdered sugar and it worked fine. 

Mango Mousse

ok, I've been trying to think how I could use tofu on a raw, vegan dessert and I found the way!

I wanted to call it a cheesecake but it had more the texture of a mousse, not foamy though but very creamy :)

crust

+ 1 cup of almonds/chestnuts/coconut flour (leftovers when I make coconut, almonds or chesnuts milk, you know the leftovers after you strain with a cheesecloth? you save that to make cookies or crust) and this is entirely optional
+1 cup of walnuts
+16 or so soaked and pitted dates

-Blend  the dates using a food processor or your blender
-Blend the walnuts
-Mix all the ingredients together
-Line a pan with parchment paper and press crust into the pan. Refrigerate

Filling

+1 mango es enough but the more the better so go ahead and use 2
+300 gr of soft tofu. I use sunrise which is no GMO
+2 to 3 tbsp of agar agar (vegan jelly). Mine looks like  this so I soak it and boil in some water until it's dissolved. If you have the powder one, perfect!
+6 tbsp of maple syrup
+half a lime or 3 to 4 tbsp fresh lime juice
+3 tbsp flax seed
+1/4 chia seeds
+1/4 soaked oatmeal (soak it with hot water or for a few hours and wash it)

-Place everything in the blender EXCEPT THE CHIA SEEDS and blend blend until creamy. Add lime juice or sugar depending on what you like
-Pour in a bowl and then add the chia seeds and stir to mix all together
-Pour over your crust and refrigerate overnight or 8 hours

Garnish

+ A bit of mango
+1  to 2 tbsp of coconut oil
+maple syrup or sugar (as much as you wish)

-Pure the mango with a fork
-Add maple syrup, check if it's sweet enough
-Add the coconut oil and mix
-Get your mousse out of the fridge and get creative to decorate. You could cover your entire mousse if you add more mango and coconut oil

Violá! It was delicious!