Soak the cashews in a bowl of freshlyboiled water for at least 2 hours or preferably overnight. The longer you soakthe cashews, the smoother the cream will be. Breaking the cashews between two fingerseasily, indicates that its soft enough and ready to be blended into a light andfluffy cream.
Strain out and discard the water once the cashews are softened
Turn the cashews out into a blender. Start by adding 1/3 cup (80ml) fresh water to the cashews. You can add more water as you blend, depending on the consistency preferred.
Add in sugar and vanilla extract if using.
Blend the mixture on high for about 2 minutes. If you find that the cream is still too thick add water, about 2 tablespoons at a time, blending between each addition until it reaches the desired consistency.
Depending on how powerful your blender is, the cream should be blended into a velvety smooth consistency between 3 and 6 minutes.
Be sure to stop the blender and scrape down the sides with a rubber spatula every minute or so while blending.
The blended cream makes approximately 1 cup of vegan whipped cream
The cream is now ready to be scooped onto your favourite desserts.
Piping the cream requires it to have a firmer, thicker consistency. To achieve this consistency, transfer the cream to a dry container and refrigerate for about an hour. The longer the cream is refrigerated will determine the firmness of the cream. The cream will now be at the perfect consistency for piping onto cup cakes and cakes or, sandwiching cookies.
Store any unused cream in a sealed container in the refrigerator for up to 5 days.