After messing around with whipping soy creamer (did not whip), cashew cream (too gritty and heavy, not whipped), and coconut milk (coconut--yuck!), I found the holy grail of non-dairy whipped cream: Soyatoo Rice Whip. Unlike the Soyatoo Soy Whip, it doesn't have a heavy coconut taste. As you can see, it's Phoebe-approved and no fuss.
- At over $5, it's expensive.
- I've only seen it at Whole Foods.
- Follow extensive directions on the can precisely! Because we were impatient, we found out the hard way that not allowing the can to sit at room temperature for 10 minutes, resulted in slowly letting out too much of the air in the can. This ended up ruining the whole thing. We still have soft whipped cream, but it's not as nice as our last can which produced beautifully piped stiff cream.
- You need to clean the nozzle each time you use it.
- Packaging can't be good for the environment.