Whipped Cashew Cream Served Three Ways (dairy-free, refined-sugar-free)

Whipped Cashew Cream Served Three Ways (dairy-free, refined-sugar-free)

I like recipes that can multi-task, don’t you?

Whipped cashew cream can be made with just 3 ingredients, so it is sensible to make one batch and use it as the base in several recipes. And 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.

Here, I made smoothie bowls, heart cashew cream bites, and cupcake frosting – each starting with a simple 3-ingredient whipped cashew cream recipe. And if you enjoy these recipes, try my Fudge Ripple Cashew Cream Parfait here.

Nut-Free or Low Carb Option

Want to make it nut-free or lower in carbs, try it with hemp cream instead of cashew cream.

Hemp seeds have a nice balance of protein and quality fat but are low in carbs. Here is one hemp seed cream parfait recipe of mine that uses sweet cream made from hemp seeds!

One thing to note, if you want the frosting pipable, it won’t ever be as stiff as traditional buttercream (as you can see from my droopy cupcake frosting, haha).

However, adding a stabilizer to the frosting will at least let you pipe something. Adding 1 tsp of cornstarch to the recipe will be most effective in stiffening the cream, but it can leave a gritty taste. Next best performer is 1/2 tsp of cream of tartar.

Whipped Cashew Cream Served Three Ways (dairy-free, refined-sugar-free)

makes 2 cups cashew cream

4.5 from 14 votes

Print Rate

Author: Dee Dine

Ingredients

For plain whipped cashew cream

• 2 cups cashews soaked overnight
• 2/3 cup water
• 2 tbsp maple syrup
• pinch of vanilla powder

For Blueberry-flavored whipped cashew cream

• add 1/2 cup frozen blueberries

Equipment used to Shape it into a Heart Mold or use as Cupcake Frosting

• 1 Heart Mold
• 1 Cupcake Tip Set

Instructions

For Plain Whipped Cashew Cream

• 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. Whole Foods Markets also carry good quality cashews under their house brand 365.
• In a high speed blender, blend up the cashews, water, maple syrup, and a pinch vanilla powder. Keep whipped cashew cream refrigerated and use within 2 days or less.
  

For Blueberry Whipped Cashew Cream

• Keep 1/2 cup of the vanilla cashew cream aside, and add the blueberries to what remains in the blender. Blend smooth.

  To make the blueberry cashew cream smoothie bowls, just pour the blueberry cashew cream in bowls and top with fruit and nuts, and a swirl of the white cashew cream.

To Use in Molds or as Frosting

• To make the heart cashew cream bites, spoon the purple cashew cream into the heart shaped mold (see link in ingredients).
  
• Freeze 3 hours. These creamy healthy bites make wonderful snacks or toppings for your smoothie bowl.
• To make the cupcake frosting, you'll need to add a stabilizer. Adding 1 tsp of cornstarch will be most effective in stiffening the cream, but it can leave a gritty taste. Next best performer is 1/2 tsp of cream of tartar.

  Once you have your texture, just fill a piping bag with both white and purple whipped cashew cream, and pipe onto a cupcake using a 1M Wilton tip.

Dee Dine

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.