– Oat or soy milk – Coconut oil – Icing sugar – Vanilla extract
Melt the coconut oil and warm the soy milk. This recipe only works if the two ingredients are similar temperatures at the point of blending.
Blend the ingredients. This is the point where we emulsify the two ingredients together. You'll need a high-speed blender ideally, but you can also blend using an immersion blender.
Refrigerate the vegan whipping cream. I recommend chilling for a minimum of 4 hours, but really you should aim for an overnight chill.
Whip the cream. It's finally time! I like to use my stand mixer, fitted with the whisk attachment. As you're whisking you'll add the final two ingredients: sugar and vanilla!
Serve immediately or cover and refrigerate for up to a day.