Vegan Cashew Whipped Cream
Top your pumpkin, apple, or pecan pies with this vegan cashew whipped cream! No oil and only 3 ingredients - this also makes a great creamy fruit salad!
Servings: 8
Calories: 195kcal
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
Serving: 2tablespoons | Calories: 195kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg