Fans of whipped cream and coconut, a very important issue has been resolved. Presentation of FLUFFY, dairy free flavorful whipped cream terribly similar to the real deal (with no coconut flavor… at all)!
Just 3 ingredients required for this magical vegan whipped cream! Let us show you how it’s done.
How to Make Vegan Cashew Whipped Cream
Now before our coconut friends allergic too excited, we are still working on a solution for you. This vegan whipped cream is based on the magic of refined coconut oil to create a fluffy texture no coconut flavor.
We blend refined coconut oil with soaked cashews and water to create a smooth, creamy mixture.
Then, we transfer it to the refrigerator where the cooling process does most of the work. Once cooled, the mixture thickens and is about to become a truly dreamy whipped cream!
Once cooled, shake your pot for 10-15 seconds to whip the “cream”! If it’s not whipped enough after that, you can beat (gently) with a whisk or electric mixer, being careful not to over-whip or it may separate.
The last ingredient required is vanilla extract, which gives it a classic whipped cream flavor. If you prefer a little sweet, you can also whisk in some powdered sugar, but we didn’t find that essential!
We can’t wait for you to try this magical vegan whipped cream! It is:
Fluffy
Creamy
Vanilla Infused
Neutral flavor
Easy to do
& Undetectably dairy-free!
Enjoy it with fresh berries, pudding, mousse, cream pot, chocolate cake, no-bake pies (new recipe coming soon!), or any other refrigerated dessert. It doesn’t work as well for hot dishes because the coconut oil melts it on contact.
More Magical Vegan Cashew Recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. To your health, friends!
Servings 8 (~2 tbsp servings)
Prevent your screen from going dark
- 1/4 cup raw cashew nuts
- 3/4 cup water (and more for soaking cashews)
- 1/3 cup molten refined coconut oil (refined guarantees the absence of coconut taste)
- 1-1 ½ teaspoon vanilla extract
- 1 soup Powdered sugar (optional // sieved if lumpy)
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At least 8 hours before you intend to eat, prepare your whipped cream base. Add the cashews to a heatproof bowl and cover with hot water at least 1-2 inches. Allow to soak for at least 20 minutes, then drain the water.
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Has a high speed mixer, add soaked cashews, cool water and melted refined coconut oil. Blend on high for at least 3 minutes until smooth, creamy and completely incorporated.
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Place the cashew cream base in a jar with a lid and refrigerate for at least 8 hours.
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When ready to serve, shake your jar vigorously for 10-15 seconds — this may be enough to whip up your “cream”, depending on the speed of the blender and the length of the blend! If the whipped cream doesn’t seem set enough, you can beat it with a whisk until it forms soft peaks – up to 2-3 minutes. If it still doesn’t look ready, you can VERY carefully use an immersion blender or electric mixer, but we’ve found that it can be easy to over-whip it and separate the fat from the liquid.
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Add vanilla extract and optional powdered sugar and gently whisk once more. Avoid over-mixing!
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This whipped cream is delicious with fresh berries, pudding, mousse, cream pot, chocolate cake, no-bake pies (recipe coming soon!), and other chilled treats. Due to the coconut oil, it melts when served over hot dishes.
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Leftover whipped cream will keep in a sealed container in the fridge for up to 3-4 days. If whipped cream has separated after refrigeration, whisk gently until it comes together.
*Inspired by Mundus Foods Dairy-free whipped cream, available at Market of Choice in Bend, Oregon.
*Nutritional information is a rough estimate calculated without optional ingredients.
Portion: 1 (two tablespoons) serving calories: 104 Carbohydrates: 1.3 g Protein: 0.7 g Fat: 11.1 g Saturated fat: 9 g Polyunsaturated fats: 0.3 g Monounsaturated fat: 1.3 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 28 mg Fiber: 0.1 g Sugar: 0.3 g Vitamin A: 0 UI Vitamin C: 0 mg Calcium: 1.6 mg Iron: 0.2 mg
