Search
by Ingredient

Cashew Whipped Cream

Empty starEmpty starEmpty starEmpty starEmpty star

Vegan cashew whipped cream made with raw cashews, sunflower oil, maple syrup, and vanilla. A rich, dairy-free topping for desserts, fruit, and baked goods.

YIELD

2 servings

PREP

20 min

COOK

0 min

READY

40 min

Dairy-free whipped cream that actually holds its shape. Raw cashews blended with water form a thick cream base, then sunflower oil gets drizzled in slowly while the blender runs, emulsifying into the cashew mixture the same way oil emulsifies into mayonnaise. The result is thick, scoopable, and surprisingly close to the real thing.

The slow oil stream is the technique that matters most. Pour it too fast and the mixture won’t emulsify properly, leaving you with a greasy, separated mess. A thin, steady drizzle while the blender is running creates a stable emulsion that stays creamy.

Maple syrup adds sweetness with a warm, caramel-like depth that white sugar can’t match. A pinch of salt and half a teaspoon of vanilla round out the flavor. Chill before serving so it firms up to a proper whipped cream consistency.

Pro Tips

  • Use raw cashews, not roasted. Roasted cashews have a stronger, nuttier flavor that competes with whatever you’re topping. Raw cashews blend smoother and taste more neutral.
  • Soak the cashews for 2 to 4 hours first if your blender isn’t high-powered. Soaking softens them for a smoother blend. A Vitamix can handle dry cashews; a standard blender may not.
  • Add oil in a very thin stream. Think of making mayonnaise. Patience here is the difference between silky cream and a broken emulsion.
  • Adjust thickness with more oil. The recipe says to add oil until you reach desired density. Start with the cup called for and go from there.

Variations

  • Coconut cashew cream: Replace sunflower oil with refined coconut oil (melted) for a subtle coconut undertone that pairs well with tropical desserts.
  • Chocolate version: Blend in 2 tablespoons cocoa powder with the maple syrup for a vegan chocolate whipped cream.

Ingredients

1 237
CUP ML CASHEW NUTS
raw, or cashew pieces *
1 237
CUP ML WATER
1 237
CUP ML SUNFLOWER OIL
4 60
TABLESPOONS ML MAPLE SYRUP
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
PINCH PINCH SALT *

Directions

Blend cashews and water to form a thick cream.

Slowly add to the oil in a fine stream.

The cream will get very thick.

If necessary, add additional oil until desired density is reached.

Blend in maple syrup, vanilla and salt.

Chill and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 1147 90% from fat
 % Daily Value *
Total Fat 115g 177%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

    Email this recipe