WHIPPED TOPPING
Place the following ingredients in a blender and blend until creamed:
In a saucepan stir together 1 cup of water and 1 rounded T. of agar flakes, (2 rounded
tsp. of agar powder). The agar needs to be rounded teaspoons, not level.
Bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.
Turn add hot agar mixture and blend on high until smooth, adding water as needed.
Put into a quart container and chill in refrigerator several hours or overnight. For quicker
chilling, use a large, shallow container.
Before using, place chilled mixture (which will be quite firm-almost sliceable) in blender
or food processor, and blend until creamy. (You may need to add a little soy milk to get
desired consistency.) *For Orange cake add 2 T. of frozen orange juice concentrate.
You can also freeze some of the recipe if you have more than you need. When needed
just take out and process as above.
(Taken from the cookbook, 7 Secrets)
Place the following ingredients in a blender and blend until creamed:
- ½ cup raw cashews, rinsed
- 1/3 cup honey
- ½ tsp. sea salt
- 1 tsp. vanilla
- 1 can of coconut milk (or 2 cups soy milk)
In a saucepan stir together 1 cup of water and 1 rounded T. of agar flakes, (2 rounded
tsp. of agar powder). The agar needs to be rounded teaspoons, not level.
Bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.
Turn add hot agar mixture and blend on high until smooth, adding water as needed.
Put into a quart container and chill in refrigerator several hours or overnight. For quicker
chilling, use a large, shallow container.
Before using, place chilled mixture (which will be quite firm-almost sliceable) in blender
or food processor, and blend until creamy. (You may need to add a little soy milk to get
desired consistency.) *For Orange cake add 2 T. of frozen orange juice concentrate.
You can also freeze some of the recipe if you have more than you need. When needed
just take out and process as above.
(Taken from the cookbook, 7 Secrets)