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.
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.
Author: Tal Ronnen
Serves: 2 cups
Ingredients
- 1 cup thick cashew cream
- ¼ cup light agave nectar
- ½ teaspoon vanilla extract
- ⅔ cup refined coconut oil, warmed until liquid
Instructions
- Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
- With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
- Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
- Stir before serving.
4 Comments
Dear Ms. Alisa,
If soy is no good for our health, I ask why all the creators of “healthy recipes” include so much soy and soy-by-products, such as tofu.
Isn’t there a way to avoid soy, tofu, and gluten, dairy, all together?
Sincerily,
Altamyr Almeida
Hi Altamyr, the recipe you’ve commented on is soy, dairy and gluten-free! As for soy being no good for health, I haven’t seen literature that blackballs soy altogether. Here is more information on that topic -> https://www.godairyfree.org/news/is-soy-healthy
If you need to or choose to go soy-free though, it is definitely feasible with recipes like this and thousands more on our site!
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