This delicious and healthy whipped cashew cream is made with fresh cashews and whipped so it has a stiffer texture suitable for piping onto a dessert, cocoa or smoothie. Vegan and dairy-free.
This cashew cream recipe comes out with a sturdy texture suitable for desserts, but it tastes just as delicious as ordinary cashew cream.
This cashew cream becomes whipped by the same ingredient that thickens gravy and by using a high speed blender. It still doesn't pipe as crisply as my fluffy white frosting but it comes close if you chill the cream in a piping bag after whipping it. If you want ordinary cashew cream that is less thick, try my original cashew cream recipe here.
Ingredients
cashews: You'll need unsalted and unroasted cashews for this recipe. And you'll need to soak or boil them.
dairy-free milk: Ordinary cashew cream requires water but I used milk here to make the cream thicker. The higher the fat the better, so almond is my choice here.
maple syrup: Any liquid sweetener works here.
arrowroot: Arrowroot is my choice because it tends to trigger fewer allergies but tapioca starch or corn starch also work.
vanilla: You can double this.
blueberries or other berries if you want a colorful whipped cashew cream.
Steps to Make
step 1: Soak your cashews. Place unroasted, unsalted cashews in a bowl, cover them with water, and place in the refrigerator to soak overnight. A faster method is to boil them in water for 15 minutes. They might not be as soft however as the overnight method.
step 2: Whip the ingredients. In a high speed blender, blend up the soaked cashews, milk, maple syrup, arrowroot and vanilla. To create a whipped effect, blend for about 2 minutes.
step 3: Chill the cream: The blender warms up the whipped cream, so chill it in the refrigerator at least a few hours before serving. If you are planning to pipe the cream, add it to the piping bag with tip in place and then place it in the refrigerator to chill.
Add Flavor & Color
I turned mine purple and blue by adding frozen blueberries to the blender. I am sure this will work with any berry. I wouldn't use a fruit though, such as mangos, because of the high water content.
How to Store
You can refrigerate it for a week, or freeze for three months. Defrost overnight in the refrigerator and reblend to get a smoothie texture. It might not be as pipable thawed.
FAQS
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!
Considered full of healthy fats, cashew-based recipes can carry you through the morning.
How do I soak cashews?
Place unroasted, unsalted cashews in a bowl, cover them with water, and place in the refrigerator to soak overnight. A faster method is to drop them in boiled water for 15 minutes. They might not be as soft however as the overnight method.
What kind of cashews should I use?
They should be unroasted and unsalted, also known as raw.
How to store whipped cashew cream
You can refrigerate it for a week, or freeze for three months. Defrost overnight in the refrigerator and reblend to get a smoothie texture. It might not be as pipable thawed.
More Toppings
Coconut Butter (vanilla and chocolate)
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
If you try my recipes, please leave a comment and rating below and tag me on your Instagram or Facebook post with @greensmoothiegourmet and #greensmoothiegourmet so I can see and share your remakes!!
📖 Recipe
Whipped Cashew Cream
Ingredients
cashew cream
- 1 cup cashews soaked overnight
- ⅓ cup dairy free milk I used almond milk
- 3 tablespoon maple syrup
- 1 tablespoon arrowroot tapioca starch or corn starch
- 1 teaspoon vanilla
blueberry flavor
- ¼ cup blueberries
equipment
Instructions
Make whipped cashew cream
- Place unroasted, unsalted cashews in a bowl, cover them with water, and place in the refrigerator to soak overnight. Dump the water and rinse the cashews thoroughly before blending.
- In a high speed blender, blend up the soaked cashews, milk, maple syrup, arrowroot and vanilla. To create a whipped effect, blend for about 2 minutes.1 cup cashews, ⅓ cup dairy free milk, 3 tablespoon maple syrup, 1 tablespoon arrowroot, 1 teaspoon vanilla
- The blender warms up the whipped cream, so chill it in the refrigerator at least a few hours before serving. If you are planning to pipe the cream, add it to the piping bag with tip in place and then place it in the refrigerator to chill.
Blueberry flavor
- Add the frozen blueberries to the blender and process¼ cup blueberries
Store whipped cashew cream
- You can refrigerate it for a week, or freeze for three months. Defrost overnight in the refrigerator and reblend to get a smoothie texture. It might not be as pipable thawed.
Shaina Beil
This looks amazing! I'm really excited to try it. How long does it hold?
Dee Dine
Thank you Shaina! As a cupcake icing, it droops pretty fast so I would keep it refrigerated until ready to eat. To stiffen the frosting, you might add a 1/2 tsp of arrowroot or tapioca powder. Hope that helps! Dee