Cashew Whipped Cream
Yield
2 servingsPrep
20 minCook
0 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cashew nuts
raw, or cashew pieces |
*
|
| 1 | cup |
water
|
|
| 1 | cup |
sunflower oil
|
|
| 4 | tablespoons |
maple syrup
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cashew nuts
raw, or cashew pieces |
*
|
| 237 | ml |
water
|
|
| 237 | ml |
sunflower oil
|
|
| 6E+1 | ml |
maple syrup
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | 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.
