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 8 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
Cashew cream is great to just dollop on things, like fruit and cookies. But if you want to make it pipable for cupcakes or parfaits, you have to stabilize it. Here are some choices.
One way 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.
Whipped Aquafaba Is Best to Stablize Cashew Cream
It's a lot more work, but my favorite way to make cashew cream stiffer is to add whipped aquafaba.
To make whipped aquafaba, simply pour the liquid contents of a can of garbanzo beans into a bowl, add in ½ teaspoon of cream of tartar and whip for 7 to 9 minutes or until the mixture stiffens. (save the beans for another recipe). Fold this whipped aquafaba into the cashew cream.
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.
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.
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Fudge Ripple Cashew Cream Recipe
For the cashew cream
- 2 cups cashews (raw, soaked overnight or at least 8 hours, rinsed)
- ¾ cup dairy free milk I used cashew milk
- 3 tbsp maple syrup
- 2 tsp lemon juice
- 1 tsp vanilla (powder, paste or extract is fine)
- pinch salt
- ¼ cup aquafaba (pour from can of garbanzo beans, pinch of cream of tartar, and whip for 7-9 minutes)
For the fudge ripple
- ½ cup chocolate chips melted, microwave for 30 seconds
- Soak the cashews overnight - the longer they soak, the creamer your cashew cream.
- If you want a stiff, whipped cream texture, first whip up the aquafaba.
Make Cashew Cream
- A high speed blender is really essential to getting a creamy texture.When ready, blend up the ingredients. You want a creamy texture. You can add a bit more milk if you want to at this point, but no more than a few more tablespoons. Taste test here and add more sweetener if necessary.
- Fold in whipped aquafaba if you choose to use it.
- Melt the chocolate 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.