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. Want to make it stiff and pipable? I have so many ways!
Fudge Ripple Cashew Cream Recipe
Cashew cream is a wonderful discovery. At it’s simplest, it is a blend of soaked raw cashews, water, lemon juice and salt. The result is a light cream that makes the perfect healthier dessert for breakfast, especially swirled with melted healthy dark chocolate.
What is Cashew Cream A Substitute For?
I use it often in my desserts instead of whipped cream. Who needs a refined-sugar-filled, processed whipped cream when you can have whipped cashews? Cashew cream is also popular in savory recipe too though, a healthier replacement for dips, sour cream, ricotta, alfredo sauce, pesto and more.
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.
How Healthy is Cashew Cream
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.
How Do You Make Cashew Cream?
Buy fresh raw cashews. Not salted, not roasted.
Soak them for about 4 hours to soften the nuts and remove digestive-enzyme blockers. Drain the nuts and rinse with fresh clean water.
Blend those with fresh water, salt and lemon water. I use a high speed blender, but I know a food processor can be used, although the cream won’t be as creamy.
Refrigerate for an hour or so before attempting to stiffen if you want to pipe the mixture.
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. 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 Stiff & Pipable
And if you want to make it thicker, so you can pipe it, you have choices. One is to fold in some organic powdered sugar with a touch of cornstarch. It can make the cream quite sweet however, so you should add a little bit at a time and taste-test. Plus, of course, adding powdered sugar, even organic, reduces the health factor.
Another is to add just 1 tsp of cornstarch per cup of cream. Cornstarch is very effective in stiffening the cream, but it can leave a gritty taste. The next best performer is cream of tartar. Or you can add my favorite choice of late which is arrowroot. It not only helps stiffen but adds 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.
So I prefer arrowroot and used it here, in combination with a bit of powdered sugar.
Can Aquafaba Be Used to Stabilize Whipped Cashew Cream?
As this recipe is super popular, lots of folks have given me other options to stabilize whipped cream including aquafaba.
If you use aquafaba, it is a bit more work but might be worth it, I haven’t tried.
To make whipped aquafaba, simply pour the contents of a can of garbanzo beans into a bowl, add in 1/2 teaspoon of cream of tartar and whip for 7 to 9 minutes or until the mixture stiffens. Sometimes certain brands of garbanzo beans however add ingredients that stop that stiffening action, so this process can be a bit of a gamble. Once you have a stiff aquafaba whip, you’d want to fold a certain portion into the cashew cream to create a stiff texture. I’ll try this at some point and share the results.
Another option I have not yet tried is agar agar, a plant-based type of gelatin. If you try, let me know how that goes!
How Long Does Cashew Cream Last?
I refrigerate my plain cashew cream in a sealed jar in the refrigerator for 2 days. After that, I think it begins to taste a bit sour. I have had great success freezing it and recommend up to 6 months.
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.
Interested in sharing on pinterest? Use this image…
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Fudge Ripple Cashew Cream Recipe
For the cashew cream
- 2 cups cashews (raw, 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
Options to choose for stiffness
- 1 tsp arrowroot powder
- 2 tbsp organic powdered sugar
- 1/2 tsp cream of tartar
- 1/4 cup aquafaba (pour from can of garbanzo beans, pinch of cream of tartar, and whip for 7-9 minutes)
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.
- 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.
- Add in your choice of stiffener, and whip another minute or less. Taste test here and add more sweetner if necessary. But I would add it as powdered sugar not maple syrup at this point to not disturb the stiffness action.
- 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 or freeze for 6 months.
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 sciences and journalism. More about Dee Dine here.