Whipped Cashew Cream (Cool Whip substitute)
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. Makes about 1 cup.
Servings: 2
Calories: 158kcal
Equipment
- frosting bags, tips
Ingredients
cashew cream
- 1 cup cashews unsalted, unroasted, soaked
- ½ cup dairy free milk
- 3 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
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, ½ cup dairy free milk, 3 tablespoon maple syrup, 1 tablespoon arrowroot, 1 teaspoon vanilla
- Blend for 1-2 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: 158kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 184mg | Fiber: 1g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
