This fudge ripple cashew cream recipe is whipped light and fluffy, full of good fats, and the perfect compliment to a ripple of healthy melted fudge. Have it for breakfast to energize your day and boost your thinking powers. Perfect recipe for vegans, dairy-free and gluten-free diets.
Fudge Ripple Cashew Cream Recipe
This is the perfect cashew cream recipe. Light and creamy, with a ripple of fudge. The perfect dessert for breakfast.
Who else is extremely excited about all the new plant-based milk options now?
I cannot believe I can actually pretty easily make oat milk or hemp milk. Just add water and blend – strain or not. Yes, you can buy many too, but making it is more fun and so easy.
So far we have tried cashew, oat, hemp, sunflower, walnut, pecan, macadamian, sunflower milks, with additions in various combos of tea, turmeric, beet juice, berries, spices. I can’t wait to explore more and post recipes for you.
And once you’ve made your own plant-milk, it’s a short step to this cashew cream recipe. Cashew cream is perfect in savory and sweet dishes. It can replace cream cheese, whipped cream, and all that is in between. And cashews are healthy, rich in many essential nutrients your body can’t produce on it’s own.
All About This Cashew Cream Recipe
The foundation of this cashew cream recipe is to soak the cashews, blend them, and ripple in a healthy homemade chocolate sauce made of raw cacao powder. Together these two ingredients provide a huge antioxidant-boost. Cacao powder, unprocessed raw chocolate from grinding beans from a cacao tree, is said to have more than four times the antioxidant power of blueberries. (Antioxidants zap harmful free radicals in your body that can cause disease.)
Cacao also boosts moods, contributes protein and many important nutrients including magnesium, often hard to find.
Cashews are also high in vitamins E, K, and B6, and essentials minerals, and protein – 40 grams per cup. And the added coconut cream adds more healthy fats and stiffening to the mixture.
And will you be hungry after scooping this marbled cashew cream recipe? Nope. Creamy cashew cream is very filling.
Think of it as a dessert for breakfast. (Haha I just had to share my dessert pinterest board here)
Filled with healthy fats yet low carbs, cashew cream for breakfast can energize throughout the morning.
Here Is A Nut-free Alternative For This Cashew Cream Recipe
Want to make a cashew cream recipe that is nut-free? Well, it won’t be cashew cream, will it. So change the name and try making hemp cream. Hemp seeds have a nice balance of protein and quality fat and are also low in carbs. Here is one hemp seed cream parfait recipe of mine that uses sweet cream made from hemp seeds!
How to Make Whipped Cream Pipable
And if you want to make it thicker, so you can pipe it, you have choices. You can add a few tablespoons of coconut cream – the solid part of a chilled can of full-fat coconut milk. This will add a slight coconut flavor however. Other possible stabilizers include 1 tsp of cornstarch per cup of cream. Cornstarch is very effective in stiffening the cream, but it can leave a gritty taste. Next best performer is 1/2 tsp of cream of tartar.
You can also add powdered sugar (although that would make it very sweet) to stiffen it into pipable texture. Or you can add my favorite choice of late which is arrowroot, for the nutritional value.
Arrowroot powder, an alternative flour derived from a tropical tuber, is often used as a thickening agent. But unlike most thickening agents which are merely fillers, arrowroot contributes several B vitamins, minerals and useful zinc, a nutrient often found short in western diets.
Want another cashew cream drink recipe? You might like my Neopolitan Sweet Cream Smoothie. I also go into more depth here regarding the nutrition of the cashew.
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Fudge Ripple Cashew Cream Parfait (vegan, dairy-free, gluten-free)
For the cashew cream
- 2 cups cashews (soaked at least 4 hours, rinsed)
- 1/4 cup water (not the soaking water)
- 2 tbsp maple syrup
- 2 tsp lemon juice
- 1 tsp vanilla (powder, paste or extract is fine)
- pinch salt
- 1-2 tsp arrowroot powder (optional to make it stiffer and pipable)
For the fudge ripple
- 1/3 cups plant milk
- 1/3 cups maple syrup
- 1/3 cups cacao powder
- 1 dark chocolate bar melted
- Soak the cashews overnight - the longer they soak, the creamer your cashew cream. The quality and freshness of the cashews affects their creaminess also; I buy mine raw and whole in bulk from a local high-end grocery store which always stocks them fresh, or WholeFoods 365 organic raw
- A high speed blender (a Blendtec or Vitamix) is really essential to getting a creamy texture.When ready, blend up the cashews, maple syrup, lemon juice, vanilla, and salt and about half the water. Add the rest as needed to create a fluffy smooth texture. I usually use it all.
- With a bowl and spoon, stir up the fudge ripple ingredients until smooth. Add a touch of coconut oil if it doesn't seem smooth enough.
- Stir some fudge into the cream mixture, and paint some on glass sides. Then pour the cream into the glasses and serve! Any leftover cashew cream stores up to 2 days covered in refrigerator!
To Stiffen the Texture
- I suggest adding arrowroot powder to do this, but you could also add 1/4 cup of powdered sugar. I have found the powdered sugar addition to make the cream too sweet but others are pleased with the result so I thought I'd mention it. I have also read that psyllium husk can stiffen whipped cream, but it might add specks.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.