Alice Brown
Experienced and passionate pastry chef with a flair for creative desserts. Adept at crafting delicious treats, utilizing quality ingredients, and maintaining high standards of excellence in culinary artistry.
Vegan Cashew Whipped Cream
Vegan Cashew Whipped Cream is a delightful alternative to traditional whipped cream. This recipe hails from the healthy and creative world of vegan cuisine, but it's universally loved and can be served to anyone who wants a more nutritious option. Its main ingredients are raw cashews, coconut oil and vanilla extract.
This intriguing vegan version of whipped cream can be a standout addition during brunch, parties or any occasion that calls for dessert. Because it's plant-based, it's more sustainable and healthier than the conventional version, and it's quickly gaining popularity.
- Calories130
- Time20
- Portions2
- Score4.00
Ingredients
- Raw Cashews 1/4 cup
- Water 3/4 cup (plus more for soaking cashews)
- Coconut Oil 1/3 cup
- Vanilla Extract 1-1 1/2 tsp
- Powdered Sugar 1 Tbsp (optional)
Preparation
Preparing the cream base
Soak raw cashews in a heatproof bowl with hot water for at least 20 minutes, then drain the water.
Blend the soaked cashews, fresh water, and melted refined coconut oil in a high-speed blender until smooth, creamy, and completely incorporated.
Refrigerate the cashew cream base in a jar with a lid for at least 8 hours.
Serving the whipped cream
Shake your jar forcefully for 10-15 seconds.
If your whipped cream doesn’t look adequately whipped, beat it with a whisk until it forms soft peaks.
Very carefully use an immersion blender or electric mixer if necessary, being mindful to avoid causing the fat to separate from the liquid.
Add the vanilla extract and optional powdered sugar and gently whisk once more.
Serve immediately with your choice of dessert, such as fresh berries, pudding, mousse, chocolate cake, or key lime pie.
Suggestions
Storage Tips
Leftover whipped cream can be stored in a sealed container in the refrigerator for up to 3-4 days. If the whipped cream has separated after refrigerating, gently whisk it until it comes back together.
Serving Suggestions
This vegan whipped cream is delicious when served with fresh berries, pudding, mousse, chocolate cake, or key lime pie. However, it begins to melt when served on hot items, so it's better suited for chilled desserts.
Preparation Tip
During the blending process, ensure that the cashews, water, and oil are well incorporated. This will determine the smoothness and creaminess of your whipped cream. Also, avoid over-mixing after adding the vanilla extract and sugar.
Frequent Questions
Can an alternative sweetener be used instead of powdered sugar?
Yes, if you prefer a different sweetener like agave syrup or stevia, these can also be used. However, keep in mind that the flavor and texture may slightly vary.
Can I substitute cashews with other nuts for this recipe?
While cashews are chosen for their creaminess, almonds can be a potential substitute. However, the resulting flavor and texture will differ from that of cashews.
What if I'm allergic to cashews?
If there is a nut allergy, you could try using sunflower seeds, although the texture and flavor will be different.
Can I serve this whipped cream on hot pies or tarts?
While the vegan cashew whipped cream would taste delicious on warm desserts, remember that because it contains coconut oil, it begins to melt when placed on hot items. Thus, it's recommended to use on chilled desserts.
Does this vegan whipped cream taste like coconut?
The coconut flavor in this whipped cream is not prevalent as we are using refined coconut oil. The refined oil ensures there's no overt coconut taste in the final product.