Vanilla Ginger Whipped Cream

This last week was a bit of a whirlwind, chock full of learning and personal growth. I'm happy to report that AtV's first class was a success! 

My nerves kicked in during the first 15 to 20 minutes, as I introduced myself and poured my first table spoon. Thankfully the performer in me was able to take over, and after 2.5 hours had passed I barely knew what happened but I wanted to do it all over again! It's pretty exciting to be in front of a room full of people that care what I have to say, regarding the food I love so dearly. Being able to share this with a wonderful and captivated audience is truly a gift. Oh boy! I can't even explain how excited I am to teach again. I will definitely keep you all posted as this new chapter in my AtV life continues to blossom.

Today's recipe is one I decided to share with the class on Thursday, as a little extra "bonus treat". I promised everyone I would post the recipe this week, so what better way than to start Monday off on a sweet note?

Important Note About This Recipe

This turned out way more whipped-cream-like in flavor than I had anticipated - which is wonderful in my opinion. The addition of Ginger is subtle, but doesn't have to be if you're a die hard Ginger fan. I opted to use Ginger Powder, but fresh pressed Ginger would be lovely as well.

There is a little bit of prep involved in making this cream, but if you have the time to do it I promise you won't be disappointed!

One more thing...

Sadly we're at the end of Strawberry Season in my neck of the woods. They are truly one of my favorite foods, and I'm sad to see them go with the beginning of what feels like a very chilly Autumn/Winter. In today's photos I've paired this cream with Strawberries, and Johnny Mathis -- because in my opinion Johnny enhances any good experience.

You can really enjoy this cream in a wealth of different forms, with just about any kind of fruit, dessert, and if you're making my Cranberry Sauce from last years Thanksgiving - it makes a wonderful topping! You can also enjoy it with an upcoming AtV post involving raw hot chocolate milk!

Vanilla Ginger Whipped Cream

Makes about two cups worth, give or take a little bit 

Step 1.

Beforehand Prep

This recipe calls for the use of the three following ingredients:

AtV Sour Cream

Date Paste

1/2 c Soaked Cashews. Your Cashews will expand to 1 cup after soaking for 4 to 6 hours. This is good, and the amount of cashews you will need for the recipe.

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Step 2.

Making your Whipped Cream

Into your Food Processor combine all of the following:

1 c Soaked Cashews

1/2 c AtV Sour Cream

1/4 c Date Paste

1/4 c Coconut Oil

1 Tbsp Lemon juice

1 tsp Vanilla

1 tsp Ginger Powder //or// Fresh Pressed Ginger to taste (add as you go)

Puree all of your ingredients together, stopping to scrape down the sides of your food processor once or twice. Let your Ingredients continue to puree for 3 minutes, no less. Your finished product will be a heavy whipped consistency  Perfect!

After you've made your Cream you have two options:

Option 1.

Serve it right away, without chilling. It will be more soft and slightly warm from being whipped in the food processor, but it's quite lovely.

Option 2. (my personal preference)

Place it in an air tight container in your fridge and let it chill for up to an hour. This will enable the ingredients of the cream to "set" and thicken. The coconut oil and soaked cashews will thicken and dense up the cream quite a bit - but it's sooo wonderful!

Slice off the bottom of your Strawberries so they'll stand up (also, if you're serving your cream "un-chilled")...

Wishing you all a very sweet Monday!

xoxo,

Sarahfae - AtV