Vegan Vanilla White Peach Cream Cups

Total time45 min

Prep time15 min

Cook time0 min

4.8

(24)

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Ingredients

4 servings

For the vanilla cream

¾ cup fresh ricotta cheese
¾ cup heavy cream, cold
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp maple syrup
1 tsp vanilla bean paste
⅛ tsp fine sea salt

For the cups

4 medium white peaches, pitted and sliced
1 tsp maple syrup

For serving

2 tbsp fresh mint leaves, torn (optional)

Instructions

1
In a large mixing bowl, beat the cold heavy cream with a hand mixer on medium-high speed until soft peaks form, about 2–3 minutes — the cream should hold a gentle curve when the beaters are lifted but not look stiff or grainy.
2
Add the fresh ricotta, 2 tbsp maple syrup, vanilla bean paste, and sea salt to the whipped cream. Beat on low speed until just combined and smooth, about 30 seconds. Do not overmix — the cream should be light and hold its shape.

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