When it comes to pumpkin pie or apple pie, you gotta have whipped cream on top! But now that you’re eating whole food plant based, you may have discovered they don’t sell a healthy, vegan, oil free, sugar free whipped cream….
No sweat! This 4 ingredient Vegan Cashew Whipped Cream recipe is super easy and soooo yummy!
What is cashew cream made out of?
My vegan cashew whipped cream is made out of only 4 ingredients – raw & unsalted cashews, pitted dates, pure vanilla extract, & water.
Raw cashews are best because they blend better than roasted.
No-soak cashew method
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I actually don’t pre-soak my cashews because I have a Vitamix. I have no problem getting it smooth and creamy so this recipe only takes me 5 minutes!
However, if you don’t have a really good blender, then you will want to soak you cashews for at least 30 minutes (maybe longer depending on your blender power). Just add all the ingredients to your blender and let it soak for at least 30 minutes.
To really get it creamy, you’re gonna need a high-powered blender like a Vitamix or Blendtec. I used to have a Ninja for the longest time and it never got my nut recipes creamy like my Vitamix does. It’s really worth the investment!
How long does cashew cream last?
Vegan cashew cream will last up to 4 days in the refrigerator.
Can you freeze cashew whipped cream?
Yes! You can freeze it for up to 6 months. After defrosting, you can put it in your blender to get it creamy again.
What to use this Healthy Vegan Whipped Cream with?
The list is endless! This healthy vegan whipped cream takes the place of any sugary whipped cream you might have used in the past.
Use it on:
- Vegan Pumpkin pie
- Vegan Apple pie
- Vegan Pecan pie
- Icing for cake or cupcakes
- Dip strawberries in it
- Make a Red, White & Blue Berry parfait
- Strawberries & Cream
- Peaches & Cream
- Top this Chocolate Hazelnut Nice Cream with it
- You can even use it to top pancakes or waffles, like these Vegan Double Chocolate Chip Waffles or Healthy Vegan Pumpkin Pancakes.
Vegan Cashew Whipped Cream
Ingredients
- 2 cups raw cashews unsalted
- 6 dates pitted
- 1 teaspoon vanilla extract
- water to cover cashews
Instructions
- Add all ingredients to a high powered blender and add just enough water to cover the cashews.
- Blend on high until smooth & creamy, scraping down the sides as necessary.
- Cashew whipped cream will thicken up more in the refrigerator.
- Note: If your blender isn't high powered (like a Vitamix or Blendtec) you probably want to let the ingredients soak in the water in the blender for at least 30 minutes until softened before blending.
Nutrition
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Just made this to top our (vegan) pumpkin pie for Thanksgiving, and I scraped out the blender with some fresh fruit on a fork. Just delicious, and so easy. I’ll bet it would also be amazing with almond extract in place of the vanilla.
Thanks!
So happy to hear that you enjoyed it!
Delicious! Plopped this on top of plant based fruit crisp and it was perfection. I was going to make half the quantity as 2 cups of cashews seemed like it would yield too much. Glad I didn’t do that because it will be gobbled up in just a few days, especially now that I’ve discovered adding some cacao powder turns it into chocolate pudding. 😋 Thanks for a great wfpb recipe that’s full of good stuff. All that’s missing is the guilt.
Before making this recipe, I compared multiple recipes online and wondered how big the dares are that you were talking about with a 6 date to 2 cups pf cashews ratio… wouldn’t that make the cashew cream brown? I use large medjool dates as theyre larger and generally softer than the dates I used to get. I’m trying a couple recipes to see how they work for Thanksgiving. If this one comes out too “dark” looking, I’m definitely going to add cocoa like one of the other comenters said and make chocolate pudding! In fact, maybe I’ll do a cashew cream chocolate cream pie!! Thank you! Dairy free won’t be boring this year!!
The dates are probably the larger medjool dates but you can use the smaller ones and taste after blending. Then add more to taste.