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    Home » Cashew Whipped Cream

    November 8, 2014 Dessert

    Cashew Whipped Cream

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    Cashew Whipped Cream

    For years, every January I would go vegan.  Most readers have probably just navigated away. For those of you still sticking with me here, vegan January was one of the most difficult months of the year for me:  no bites of baked brie at parties, no chicken fajitas at the mexican restaurant, no more honey in my tea, no more fun!  Okay, maybe I still had fun, but sometimes it really felt like I was punishing myself.

    So why did I do it?

    Because it's easy to get in a rut.  Because sometimes I'll look at what we ate last week, and I will have made broiled salmon 3 times. We might have eaten broccoli 6 nights in a row.  My husband once had low-sodium turkey sandwiches with hummus for lunch for a month. Boring.  Vegan January forced me to re-evaluate the way I cooked. Every. Year.  Without Vegan January, I never would have learned how to cook lentils, or that I love adzuki beans, or that a maple roasted acorn squash topped with a lemony arugula salad  is a totally acceptable, delicious, and filling meal.  Vegan January made me realize even though I could live in a world without meat, cheese, and other animal products, that I really didn't want to. The truth is that I live for the Christmas Eve filet mignon, an over easy egg with a fresh slice of toasted sourdough, the end of Valentine's dinner creme brulée, a honey-drenched peanut butter and banana panini eaten over the sink, and the quick grate of raw, peppery Pecorino Romano cheese over some homemade pasta tossed with fresh peas.

    But I digress.

    In those many Januaries, I tried to avoid "substitutes".  I didn't want to eat the processed vegan faux-meat or the fake cheese or any of it.  It felt like cheating.  However, one day a fellow coworker came into the kitchen with a recipe for cashew cream, and curious, I hung around to see how it went.  She threw soaked cashews into the high powered professional blender with just a few other ingredients, turned it up to high, and we watched in awe as it became a smooth, white, creamy fluff.  One taste, and I was sold.

    Although I don't know if I'll be continuing my vegan January next year, this is a recipe I continue to enjoy over and over.

    CASHEW WHIPPED CREAM

    • 1 cup raw, unsalted cashews
    • 2 ½ cups water
    • 1 Tablespoon vanilla extract
    • 2 Tablespoons sugar

    Soak cashews in 2 cups of water for at least 3 hours.  Rinse and drain cashews and place in a high-power or commercial blender (like a Vitamix ) with ½ cup of water, vanilla extract, and sugar.

    Blend for 1 minute on high, then chill for at least an hour.

    Serve within two days of making.  Wonderful on top of pies, cobblers, fresh fruit, or even in your coffee.  For the holidays, throw a dash of cinnamon in while blending.

    Cashew Whipped Cream

    Delicious, creamy, decadent vegan whipped cream recipe
    « Sweet and Smoky Chili Pecans
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    Reader Interactions

    Comments

    1. Billy says

      December 13, 2019 at 1:13 pm

      can you add the cashew cream to a whip cream canister? And does it stay whipped? Or does it fall down?

      Reply
      • Marianne says

        December 13, 2019 at 2:32 pm

        I've never tried it in a canister before, but I'd love to know how that turns out! It will stay whipped long enough to serve, but not over multiple days. I usually make it the day before serving, and then a quick short fluff up right before serving. After a few days it will relax completely again though

        Reply
    2. Veronika Fimbres says

      December 08, 2017 at 4:00 pm

      Can I use this heavy whipped cream in cooking with heat?

      Reply
      • basilandbubbly says

        December 10, 2017 at 12:46 pm

        It depends how much heat. I have used it successfully in sauces before, but not baking

        Reply
    3. rosa says

      August 21, 2017 at 12:34 am

      what do you mean profetional blender? can you please show what tipe. Thank you

      Reply
      • basilandbubbly says

        August 21, 2017 at 10:50 am

        My preference is to use a Vitamix, like the one linked to in the recipe.

        Reply
    4. Mel says

      December 25, 2016 at 11:22 pm

      It was just liquid when I blended it

      Reply
      • basilandbubbly says

        January 02, 2017 at 11:57 am

        It will be liquid-y when blended, but an hour in the fridge should thicken it up nicely into a classic homemade whipped cream texture ( not a stabilized, store-bought texture though ).

        Reply
        • Anita says

          May 08, 2017 at 10:26 pm

          Why do I need to soak the cashews?

          Reply
          • basilandbubbly says

            May 10, 2017 at 11:26 am

            It softens them up, and gives them the moisture needed to become a cream like texture

            Reply
            • Anita says

              November 18, 2017 at 4:32 pm

              Ok, thank you. In that case I will do it.

    5. Vicky says

      February 09, 2016 at 12:21 pm

      A pleasant surprise. Thank you for sharing!

      Reply
      • basilandbubbly says

        February 15, 2016 at 12:20 pm

        It's one of my favorite little indulgences that's not quite as indulgent as its dairy counterpart!

        Reply
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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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