19 Dairy-free Cool Whip

So, not really a dessert, but something that’s used with a lot of desserts. And non-dairy cool whip is really easy: Heavy whipping cream, a whisk, and powdered sugar to taste. This is a bit more involved.

Source: Lost to the ages. But I know that I added a lot more Xantham gum than the original.

Ingredients:

Ingredients

Tools

1 cup almond milk

Blender

1 cup safflower oil

Spatula

2 tbsp powdered sugar

1 tsp vanilla extract

3/4 tsp xantham gum

Preparation:

  1. Mix all of the ingredients together and blend until the mixture reaches desired consistency.
  2. Seriously, that’s it. If it’s a bit too runny, add more xantham gum. I suggest 1/4 tsp increments.
  3. Refrigerate for 30+ minutes before using.

Variations:

  • Adjust the sweetness with more or less powdered sugar.
  • Using vanilla almond milk here would probably go over well.
  • If you don’t have safflower oil, just use any mild-tasting oil. It’s there for the fat/body, not for the taste.

Notes:

  • Don’t expect this to be just like store-bought whipped cream, or whipped cream made from heavy whipping cream. It’s less fluffy and more runny.
  • To make it less runny, use more xantham gum (this recipe has already tripled the amount from the source recipe).
  • If you let it sit for too long, you may need to blend it again.