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    You are at:Home»Dairy-Free Recipes»Cream and Butter Subs»Vegan Cashew Whipped Cream

    Vegan Cashew Whipped Cream

    6
    By Alisa Fleming on September 1, 2012 Cream and Butter Subs, Dairy Free Desserts, Dairy-Free Recipes

    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
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    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
    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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Michele on April 17, 2018 10:18 am

      how many cashews?

      Reply
      • Alisa Fleming on April 28, 2018 3:32 pm

        see the cashew cream recipe that it uses – link in the recipe.

        Reply
    2. Altamyr Almeida on November 30, 2017 6:52 am

      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

      Reply
      • Alisa Fleming on November 30, 2017 1:34 pm

        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!

        Reply
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