Product Review: Soyatoo Extra Creamy Whip

Soyatoo has done it again. I'm a huge fan of their products. The regular Soy Whip is a great alternative for whipped cream. I have not had the Rice Whip, but next time I'm in need of vegan whipped cream, it is on my list to check off to try. There is another vegan whipped cream that I'm familiar with, but have never tried, Healthy Top. I've used Soyatoo's regular Soy Whip (the kind you have to whip by hand) in recipes before as a replacement for heavy cream. Check out my Chick'n Divan recipe to see what I mean.

I had forgotten what normal whipped cream looks like and how thick it is until recently when I went out to eat and someone got a dessert with it. This Extra Creamy Whip is thicker and creamier than the regular Soy Whip. Soy Whip has that light airiness too reminiscent of Reddi-wip. The Extra Creamy Whip is more like hand whipped cream where you see the heavier texture and feel the "dairy" more, if you will. I really recommend this one over the Soy Whip. I loved it!

You can find Soyatoo at the Whole Foods near me, but otherwise, it is online at Cosmo's Vegan Shoppe and VeganEssentials.com.

Vegan Retro Salmon Mousse Mold

Alright, so this recipe is sort of a freaky vegan cooking experiment. I found a ridiculous fish mold on Etsy... and decided to make the ever odd salmon mousse mold gone not so fishy. Hilarity ensued by this creation. From what I hear, it tasted the way a "normal" salmon mousse mold tastes like. I guess it is a culinary win?

Vegan Retro Salmon Mousse Mold

* Prep Time: 30 minutes
* Cook Time: several hours
* Ingredients:

• 3 tbsp agar flakes
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/2 cup vegan mayonnaise
• 2 tbsp fresh lemon juice
• 2 tbsp white onion, minced
• 1 tbsp paprika
• Tabasco sauce, dash or two
• 2 tsp kosher salt
• 2 tbsp fresh dill, minced
• 1 frozen vegan fish, thawed and seaweed skin removed
• 1 cup heavy soy whipping cream
• crackers

* Recipe:

1. Mix cold water and agar flakes. Add hot water and combine well.
2. Add in mayo, lemon juice, white onion, paprika, Tabasco, salt, and dill. Place in the fridge until other steps are complete.
3. In a bowl, electric mix the heavy soy whipping cream until fluffy.
4. In a blender, blend the vegan fish. If too dry, add some whipping cream and then blend.
5. Take out mixture bowl from the fridge. Fold the whipping cream and vegan fish mixture into the other mixture with rest of ingredient. Combine well.
6. In an oiled fish mold pan, pour the mixture in.
7. Refrigerate until firm.
8. Once on a plate, decorate with crackers or cucumbers, olives, etc.

*Notes: For vegan fish, I used some brand from an Asian grocery. May Wah makes several varieties. Soyatoo! makes a heavy whipping cream.