Since my last post was about pumpkin pie, I thought it would only be right that the next post be about what to top that delicious pie with!

Before I post my suggestions for delectable whipped topping alternatives, I want to caution you about ‘non dairy’ whipped toppings, such as Cool Whip or the store brand version of the same.

Put simply: DON’T EAT THEM! RUN! RUN FAR AWAAAAAAAYYYYYY!!!!

Why? Because the package lies. They are not ‘non dairy’.

They contain the evil casein, a protein derived from milk!

And that, my friends, will make you sick.

But don’t be discouraged! Because we have some great alternatives!

Rich’s Whipped Topping – So it’s filled with all kinds of things that must be chemicals and just a little bit of soy lecithin. But it doesn’t contain any dairy, so it’s all good! Hey, once a year (or twice…..or multiple times if you get into the habit of topping your morning coffee with it. But. that. is. all. I swear!) though, you can justify chemical fillers. Right? You will, because this stuff is amazing.

Canned Coconut Milk – I only recommend this is you are a fan of coconut. If you are, this is your baby. And it’s quite easy to prepare! Simply place a can of coconut milk in the fridge for at least one hour. DO NOT SHAKE THE CAN! Open can with a can opener (not a can punch, but take the entire lid off). Next, scoop out the solid coconut, discarding the liquid. In a bowl, blend together a small splash of vanilla extract, your choice of sweetener in whatever amount you normally use for whipping cream and the solid coconut. Blend with an electric mixer until thickened, much like heavy whipping cream. A Magic Bullet works real well with this recipe, whipping it up in seconds.

Rice Whip – This product is much like your traditional canned whipped cream. While it is very tasty, it can also be very expensive. But, hey! It’s the holidays! Splurge! And while no one is looking, you can be a little kid again and spray the stuff right into your mouth. Go on. You know you want to.

Goat Milk – For real. For those of you fortunate enough to tolerate goat milk, you can prepare whipping cream from evaporated goat milk.

Cashew Whipped Cream (I am not making this up. I’ve had a similar recipe and it’s darn good!)

  • 1 cup cashews, soaked 1 hour, drained
  • 1 tablespoon agave or maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • ¼ to 1/3 cup water, as needed

Combine cashews, agave, vanilla and salt in a food processor; with blade running, puree and gradually add water to machine. Puree in spurts, stopping to scrape down sides with a spatula or long spoon. Add enough water to make a smooth cream consistency. If using as a piping cream, use only ¼ cup water, and chill before using.

So, there you have it! You can have your pie and your whipping cream too!

Ain’t life grand?

Happy Holidays!

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