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    Home / Recipes / How Tos

    Whipped Cashew Cream (Cool Whip substitute)

    Jan 21, 2018 · Updated: Jul 12, 2025 by Dee Dine · Affliate links disclosure.

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    whipped cashew cream on a cupcake.

    This delicious and healthy whipped cashew cream is a healthy cool whip substitute, made with 3 wholesome ingredients, and whipped into a stiff texture suitable for piping, dolloping on desserts and as a dessert dip.

    Whipped cashew cream is a delicious and dairy free Cool Whip substitute is made with just 3 ingredients and has the velvety texture that can be dolloped on to chocolate pies, chocolate avocado mousse puddings and used as a sweet dip for fruits and cookies.

    👉 Use whipped cashew cream on:
    cinnamon apple crisp without oats • no bake chocolate pie • chocolate avocado mousse • banana coffee cake

    Jump to:
    • Why You'll Love Whipped Cashew Cream
    • Ingredients
    • Step by Step Instructions
    • Recipe Tips
    • How to Store
    • How to Make Cashew Cream (liquid)
    • FAQS
    • More Dessert Toppings
    • 📖 Recipe

    Why You'll Love Whipped Cashew Cream

    • Thick & creamy. Whipped cream has a smooth, sweet flavor, and a vanilla flavor thanks to cashews and vanilla.
    • Nutritious. Cashew cream is high in protein and healthy fats as well as a myriad of micronutrients, and none of the additives you'll find in commercial whips such as Cool Whip.
    • Plant-based dairy substitute. This vegan whipped cream is easily made in a blender with 3 wholesome ingredients, and is free of refined sugar.

    Ingredients

    whipped cashew cream ingredients.
    • cashews: You'll need unsalted and unroasted cashews for this recipe. Buy them fresh and keep refrigerated.
    • dairy-free milk: Ordinary cashew cream requires water, but I used milk here to make the cream thicker. I used almond milk.
    • maple syrup: Any liquid sweetener works here. Date paste also works.
    • arrowroot: Arrowroot powder thickens the texture for piping for cupcakes, but it is not necessary for whipped cream that is dolloped as a topping or used as a dip. Tapioca and corn starch also work.
    • vanilla: Use a quality brand of vanilla.
    • Optional for color: Any berries, fresh or frozen.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Step by Step Instructions

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    👉Want to Save This Recipe?

    Enter your email below and we'll send the recipe straight to your inbox.

    rinse cashews for whipped cashew cream.

    step 1: Soak your cashews. Place unroasted, unsalted cashews in a bowl, cover them with water, and place in the refrigerator to soak overnight or boil them for 2 minutes.

    whipped cashew cream in a blender.

    step 2: Add to blender. Into a blender, put your rinsed cashews, milk, maple syrup, arrowroot and vanilla.

    whipped cashew cream whipped in blender jar.

    step 3: Blending time. Blend the mixture about 3 minutes or longer to reach a creamy texture - it really depends on the strength of your blender and softness of your cashews.

    whipped cashew cream blueberries.

    step 4: Want to color your whipped cream? Blend in some berries. Here, to make it purple, I added 7 blueberries and blended about 1 minute.

    whipped cashew cream on a cupcake.

    Recipe Tips

    • For distinct piping, chill your whipped cashew cream in a filled piping bag with tip in place in the freezer for an hour or so to stiffen the texture.
    • For best flavor for dolloping or dip, chill your whipped cashew cream in the refrigerator, either an hour or overnight.
    • Don't use roasted cashews - they are too dry and won't absorb enough water to whip.

    How to Store

    • Refrigerated. The whipped cashew cream lasts refrigerated for about 3 days. It may separate in a container, so just stir or even give it a quick blend.
    • Frozen. Freeze whipped cashew cream in ice cube trays, and then bag the cubes so you can take out what you need. Thaw in the refrigerator overnight and re-blend. Frozen this cream lasts about three months.

    How to Make Cashew Cream (liquid)

    Plain cashew cream - used as a coffee creamer or cream base for soups or salad dressings - can be made using the same recipe, just a little more liquid. Make cashew cream by blending 1 cup of soaked cashews with ½ cup of milk instead of only ¼ cup. Flavor cashew cream for your coffee shop drinks by adding a teaspoon of cinnamon or ¼ teaspoon of vanilla.

    FAQS

    Can you whip cashew cream?

    Yes, of course, just blend cashews and water, and add arrowroot for a stiffer texture - the perfect healthy substitute for Cool Whip.

    Why Soak Cashews?

    Cashews need to be soaked to remove the phytic acid and enzyme inhibitors that can mess with your digestion.

    Is Cashew Cream Healthy?

    Yes! Cashews are high in vitamins E, K, and B6, and essentials minerals, and protein - 40 grams per cup! They are considered full of healthy fats, and a natural source of energy.

    More Dessert Toppings

    • Coconut Butter (vanilla and chocolate)
    • Date Paste
    • Healthy Chocolate Sauce
    • Magic Shell (3 flavors)
    • Homemade Marzipan Recipe

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    whipped cashew cream, a cool whip substitute.

    Whipped Cashew Cream (Cool Whip substitute)

    Created by Dee Dine
    This delicious and healthy whipped cashew cream is a healthy cool whip substitute, made with 3 wholesome ingredients, and whipped into a stiff texture suitable for piping, dolloping on desserts and as a dessert dip.
    4.47 from 13 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast, Dessert, Side Dish, Snack
    Cuisine American
    Servings 6
    Calories 158 kcal

    Equipment

    • blender
    • frosting bags, tips

    Ingredients
     
     

    cashew cream

    • 1 cup cashews unsalted, unroasted, soaked
    • ¼ cup dairy free milk
    • 1 tablespoon maple syrup or more to taste
    • 1 tablespoon arrowroot or tapioca starch or cornstarch
    • 1 teaspoon vanilla

    optional color streaks

    • 3-4 berries frozen blueberries or frozen raspberries
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    Instructions
     

    Prep

    • Submerge the cashew in a pot of water, and bring to a boil. Boil for 2 minutes, drain and rinse. Alternatively, submerge the cashews in a water and refrigerate overnight. Then strain, discard the water, and rinse the cashews off.

    Blend the cream

    • Add the ingredients to a blender.
      1 cup cashews, ¼ cup dairy free milk, 1 tablespoon maple syrup, 1 tablespoon arrowroot, 1 teaspoon vanilla
    • Blend for 3 minutes. Taste and add more maple syrup if needed. Blend again.

    If adding color

    • If you are adding color, toss in 3-4 berries and process briefly until incorporated.
      3-4 berries frozen blueberries or frozen raspberries

    Chill the cream

    • The cream tastes better cold for at least 1 hour refrigerated. To pipe it, fill a piping bag with tip and freeze one hour, then pipe.

    Video

    Notes

    Don't use roasted cashews - they are too dry and won't absorb enough water to whip.
     

    Nutrition

    Calories: 158kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 10mgPotassium: 184mgFiber: 1gSugar: 8gVitamin A: 52IUVitamin C: 1mgCalcium: 38mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More How tos

    • strawberry puree, or strawberry syrup made in a blender.
      How to Make Strawberry Puree (syrup & sauce)
    • coffee syrup in a bottle.
      How to Make Coffee Syrup (Coffee Concentrate)
    • homemade pistachio butter.
      Homemade Pistachio Butter (1 ingredient)
    • homemade pistachio milk.
      Homemade Pistachio Milk (1 ingredient)

    Comments

    1. Shaina Beil says

      February 14, 2020 at 3:11 pm

      5 stars
      This looks amazing! I'm really excited to try it. How long does it hold?

      Reply
      • Dee Dine says

        February 15, 2020 at 7:19 pm

        Thank you Shaina! As a cupcake icing, it droops pretty fast so I would keep it refrigerated until ready to eat. And be sure to add the arrowroot or tapioca powder. Hope that helps! Dee

        Reply
    4.47 from 13 votes (12 ratings without comment)

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    Recipe Rating




    whipped cashew cream on a cupcake.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with 5 ingredients or fewer, unprocessed, dairy free, & gluten free. About Dee →

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