EVEN loved this simple vegan replacement for the traditional cow whipped cream and Wendy and Ivy Rose Liberko were nice enough to pass it along for all of us to enjoy!

3/4 cup vanilla soy milk

1 Tbsp lemon juice In a blender, mix on high speed. Remove part of blender lid. While machine is running, slowly pour in 1 cup oil (we used an almond and organic canola mix) in a thin stream.

Add 1/2 tsp vanilla extract.

Add 1 tbsp liquid sweetener, such as agave syrup or maple syrup. Keep blending until really thick. If you need it to be stiffer, add a little granulated type sugar to get it to “whip”.

This kept for a week in the fridge very well. A little goes a long way! We stirred a tablespoon in at the end of some soups we were making, used in macaroni and cheese, as well as a dessert recipe topping. Yum!

Thank you, Wendy and Ivy Rose, for sharing this with everyone at EVEN!

For more vegan recipes, see EVEN’s Recipes page with sources for thousands of delicious, cruelty-free, vegan recipes.