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Whipped Vegan Cashew Cream

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This rich vegan whipped cream is from The Conscious Cook by Chef Tal Ronnen, and a key component to making his Vegan Black Pepper Shortcakes with Blackberry Basil Sauce.

Vegan Black Pepper Shortcakes with Basil Blackberry Sauce and Cashew Cream

Cashew Whip (Soy-Free Vegan Whipped Cream)
Prep time

Total time


This recipe takes just a few minutes to whip up, but planning ahead is key. Using Tal’s cashew cream recipe, you will want to soak the cashews for several hours (or overnight) and the vegan whipped cream will need 2 hours to chill in the refrigerator.
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.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, 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. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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