Vegan whipped cream is a dairy free alternative to traditional whipped cream. Made using softened cashews, it whips up to a luscious, velvety texture with amazing flavour.
This recipe is perfect added to your menu especially when hosting vegan or lactose intolerant guests. Vegan whipped cream may be used as an alternative to most recipes calling for lightly beaten whipped cream.
Top on desserts, fruit or use to thicken dairy free milkshakes or smoothies, this high protein vegan whipped cream has all of the flavour with less of the fuss.
Equipment
- Blender OR Food processor: A blender, or food processor or immersion stick blender is required to blend the cashews into a creamy and smooth whipped frosting. A blender is my preferred choice as it produces a creamier texture.
- Measuring cups or kitchen scale
Ingredients
Cashews: Preferably use unseasoned cashews. Cashews seasoned with salt and spices will affect the flavour of the cream when blended. Soak the cashews overnight or at least 2 hours before blending to ensure a smooth cream. The longer the cashews soak, the softer it gets and
To sweeten (optional): Vegan whipped cream may be sweetened using maple syrup, date syrup or powdered sugar if you prefer. Powdered sugar is a great option, if you are planning on piping this cream.
Powdered sugar contains a small amount of corn starch which helps thicken the cashew cream producing stability when piped
Vanilla extract (optional)
Water: Freshly boiled water is used to soak the cashews until softened. The soaking water is discarded once the cashews are soft enough to blend. Additional fresh water (regular tap or filtered water) is added to the blender with the softened cashews.
How to make Vegan whipped cream
- Soak the cashews in a bowl of freshly boiled water for at least 2 hours or preferably overnight. The longer you soak the cashews, the smoother the cream will be.
- Strain out and discard the water once the cashews are softened
- Turn out the soaked cashews 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 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 cupcakes and cakes or, sandwiching cookies.
- Store any unused cream in a sealed container in the refrigerator for up to 5 days.
Tips to create the PERFECT vegan whipped cream
Why is it necessary to soak the cashews?
- Soaking the cashews for several hours softens and makes it easier to blend into a smooth cream. Breaking the cashews between two fingers easily, indicates that its soft enough and ready to be blended into a light and fluffy cream.
Which appliance is best used to blend the cashews into a smooth whipping cream?
- A blender compared to a food processor produces the smoothest textured whipped cream. A higher power blender creates a smoother texture in less time (about 3 minutes) compared to a lower powered blender (about 5 to 6 minutes)
How to achieve the perfect consistency
- The consistency you prefer will depend on how the cream is going to be used.
- To simply scoop onto pancakes, desserts or coffee, the cream can be used immediately after blending. The consistency is light, soft and airy.
- For a piping consistency, this vegan whipped cream requires refrigeration for between 1 to two hours. This will give the cream time to stabilise with a firmer texture, perfect for decorative piping onto desserts and cupcakes.
Serving suggestion
Vegan whipped cream can be used in the same way as regular dairy whipped cream
Serve scooped on pancakes, waffles, vegan smoothies and milkshakes
Pipe on cakes, cookies or desserts.
Vegan whipped cream
Equipment
- Blender OR Food processor: A blender, or food processor or immersion stick blender is required to blend the cashews into a creamy and smooth whipped frosting. A blender is my preferred choice as it produces a creamier texture.
- Measuring cups or kitchen scale
Ingredients
- 1 cup/140g raw unseasoned cashews soaked in boiling water until soft see note 1
- 1/3 cup/ 80ml water see note 2
- 2 Tablespoons sugar (optional) see note 3
- ¼ teaspoon vanilla extract (optional)
Instructions
- 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.
Notes
- Soaking the cashews for several hours softens and makes it easier to blend into a smooth cream. Breaking the cashews between two fingers easily, indicates that its soft enough and ready to be blended into a light and fluffy cream.
- You can add more water as you blend, depending on the consistency preferred. If you find that the cream is still too thick add water, about 2 tablespoons water at a time, blending between each addition until it reaches the desired consistency.
- Vegan whipped cream may be sweetened using maple syrup, date syrup or powdered sugar if you prefer. Powdered sugar is a great option, if you are planning on piping this cream. Powdered sugar contains a small amount of corn starch which helps thicken the cashew cream producing stability when piped
