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Home ยป Grain-Free

Whipped Cashew Cream

Nov 22, 2024 (updated Dec 7, 2024) (2 Comments)

Whipped Cashew Cream

Here's a sweet cashew cream that's dairy-free and can be used as substitute for heavy cream that's whipped. When you blend the ingredients at a high speed for a few minutes it becomes smooth and light. While it doesn't form stiff peaks like whipped heavy cream or meringue, it does taste like heavy cream that's been whipped for a few minutes. You can use it as a replacement for whipped coconut cream in recipes like a strawberry cream cake, and strawberry muffins.

If you want to make this, set aside about an hour or so. You'll need to soak the cashews for at least an hour, then blend the cashews at a high speed with some sweetener, vanilla extract, water, and a pinch of salt.

I have a few sweet cashew cream recipes in my cookbooks that use fruit juice and dates as sweetener. This version is a bit more flexible because you can use just about any sweetener with it, including replacing the maple syrup or honey with one pitted date.

Whipped Cashew Cream
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5 from 1 vote

Whipped Cashew Cream

If you want to use a sweetener such as coconut sugar or maple sugar, make up the liquid difference by adding another tablespoon or two of water.
Servings: 32 tablespoons or about 2 cups
Calories: 37kcal

Ingredients

  • 1 ยฝ cups raw cashews soaked in hot water for at least an hour
  • ยฝ cup water
  • 2 tablespoons maple syrup or honey or one pitted date
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Add all the ingredients to the blender and blend until very smooth and light. The cream will form soft peaks.
  • Store in the refrigerator for a week or so, or freeze for a few months.

Video

Nutrition

Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.4mg
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    Recipe Rating




  1. Denise Vasey says

    August 18, 2025 at 1:51 pm

    5 stars
    I make this and store it in the fridge in a mason jar and use 1 teaspoon in my tea in the mornings as my cream substitute. Anytime I am making a recipe that calls for milk I mix the cashew cream with water and use it as my milk substitute .

    Reply
    • Erica says

      August 18, 2025 at 1:59 pm

      Great idea! thanks, Denise

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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