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.

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

 

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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.

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