Here’s a very easy, quick recipe to use instead of whipped toppings.
In a small saucepan combine:
1 cup non-dairy milk
1 tablespoon arrowroot (tapioca or corn starch also work)
1 tablespoon date sugar (agave or coconut nectar, honey, or 1/8 teaspoon monk fruit powder)
1 teaspoon vanilla extract (or vanilla powder)
Whisk over medium high heat for about 2 minutes until mixture thickens. Serve warm or hot. Mixture will thicken as it cools. Store leftover sauce in the refrigerator and reheat before serving.
I was born and raised in central New Hampshire but have also lived in Boston; Tempe, Arizona; Pittsfield, Massachusetts; and Derry, New Hampshire before moving to Edina, Minnesota in 2019 after my husband died. I'm a retired archivist, worked for the Arizona State Archives and the National Archives and Records Administration. Began cooking at age 4, learned to read reading a cookbook. As a teenager, I often cooked family meals as my mother was busy correcting papers or doing class preparations for the next day.
Began developing food allergies at menopause and the number has grown over the last several decades.
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cookingwithoutallergens 