1 cups coconut meat (or substitute with soaked cashews)
1/2 cups agave nectar (adjust sweetness to your liking)
1/8 teaspoons salt
1 tablespoons vanilla
2 tablespoons lecithin
Live Vegan Whipped Cream Directions
Melt the coconut oil by setting the container in a bowl of warm water.
Place the next 5 ingredients in a blender and blend on high for about 45–60 seconds, until well incorporated. Add the lecithin and melted coconut oil and blend again for another 45–60 seconds, until smooth.
Pour the mixture into a bowl or container, preferably with a lid, to prevent the whipped cream from picking up other flavors, and set in the refrigerator for at least 4 hours to chill. Serve with fresh berries, use as a topping for your favorite desserts or enjoy as is.