Dairy-Free Cashew Whipped Cream
Prep time
Total time
Mild-tasting nuts like cashews, almonds and peanuts can be used to whip up a deliciously light and fluffy cream to serve alongside any dessert. Unlike dairy cream, which is high in saturated fat and will clog your arteries, this cream lowers high cholesterol and tones down the effect of carbohydrates on blood sugar levels. Enjoy it, knowing it’s doing your body good!
Recipe type: Dessert
Cuisine: American
Serves: 1½ cups (6 servings)
  • 1 cup raw cashews
  • 4 canned pear halves, drained
  • ½ teaspoon alcohol-free vanilla extract or vanilla paste
  1. Put the cashews in your food processor, and grind until completely powdered. It's okay if it begins to clump, but you don't want any nut chunks remaining.
  2. Add the pear halves and vanilla and puree for a few minutes, or until smooth and ivory in color, stopping to scrape down the sides of the bowl as needed.
  3. Transfer the cream to a glass jar and refrigerate. It will thicken as it sits. You can whip again, as needed.
Substitute ½ cup of apple juice for pears.
Substitute peanuts or almonds for the cashews. If using peanuts, rub off their skins first. If using almonds, blanch and rub off the outer skins for a whiter color.
Nutrition Information
Calories: 161 Fat: 12g Saturated fat: 2g Carbohydrates: 8g Sugar: 5g Sodium: 5mg Fiber: 3g Protein: 4g Cholesterol: 0mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cashew-whipped-cream