Vegan Cashew Whipped Cream


This rich, creamy dairy-free, soy-free and vegan cashew whipped cream is a sample recipe from The Conscious Cook by Chef Tal Ronnen. It’s a key component in one of his popular dessert recipes, Vegan Black Pepper Shortcakes with Blackberry Basil Sauce.

Vegan Cashew Whipped Cream Recipe - creamy, dairy-free & soy-free

This cashew whipped cream takes just a few minutes of hands on time, but planning ahead is key. The cashews must be soaked for several hours or overnight, and once blended, the cashew whipped cream will need 2 hours to chill out.

Special Diet Notes: Vegan Cashew Whipped Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Vegan Cashew Whipped Cream
Prep time
Total time
Please note that the Prep time does not include soaking and chilling.
Serves: 2 cups
  • 1 cup thick cashew cream
  • ¼ cup light agave nectar
  • ½ teaspoon vanilla extract
  • ⅔ cup refined coconut oil, warmed until liquid
  1. Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
  2. With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
  3. Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
  4. Stir before serving.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.