Vegan whipped cream
This vegan whipped cream is a delicious alternative for traditional whipped cream. Incredibly easy and prepared in under 10 minutes vegan whipped cream is perfectly customisable to accompany your favourite desserts. Made using cashews which are blended to produce a smoothwhipped cream to create anything from a spreading to a piping consistency forany dessert.
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