Let’s get one thing out of the way upfront. This walnut whipped topping is not like Cool Whip. It isn’t a seamless airy dollop formulated with processed ingredients. It’s a homemade whipped cream alternative that’s thick, rich, lightly sweet, and made with real food ingredients. Consequently, it tastes fresh, rustic, and slightly wholesome, but is still pretty darn tasty on fruit, desserts, and even as a sweet dip. You can also use the thicker version as a healthier frosting.
This Walnut Whipped Topping is a Healthier Whipped Cream Alternative
This recipe was shared with us by California Walnuts a little while ago, but I just remembered it this week when shopping for nuts. Most nuts have doubled and tripled in price over the past few years, but I spotted a full pound of walnut halves for quite a deal at Safeway. And I saw a similar price on Amazon. It seems walnuts are having a moment.
To take advantage, mix up a batch of this walnut whipped topping. Dollop it on French toast or pancakes for a virtuous brunch treat. Layer it with fresh chopped fruit for an afternoon pick-me-up. Or simply enjoy it atop a favorite desserts for added creaminess.
Can You Use Other Nuts in this Whipped Cream Alternative?
Definitely! Just keep in mind of the flavor. Whatever nut you use will heavily influence the taste. But cashews, almonds, and macadamia nuts work well. So do pecans, but they have a more prominent flavor.
What About Nut-Free Options?
Unfortunately, seeds don’t typically produce quite as good of results. But I recommend trying my coconut whipped cream or soy whipped cream recipes instead.
Should I Soak the Nuts?
In this case, no. Walnuts are a fairly soft nut, and don’t need to be soaked. Also, using them dry helps the whip to thicken more.
Special Diet Notes: Walnut Whipped Topping
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan, and vegetarian.
For keto-friendly walnut whip, you can sub a sugar-free powered sugar for the sweeteners.
- 2 cups + ½ cup walnut halves, divided
- 1 cup water
- 2 tablespoons powdered sugar
- 1 to 2 teaspoons honey or maple syrup (for strictly vegan), to taste
- 1 teaspoon vanilla extract
- 1 pinch salt
- In a high-power blender or food processor, puree the 2 cups walnuts and water for 2 minutes, or until light and fluffy.
- Add the powdered sugar, honey or maple syrup, vanilla extract, and salt and process for 30 seconds.
- To achieve a thicker walnut whipped cream, add the remaining ½ cup walnuts and puree until light and fluffy.
- Store the walnut whipped topping in an airtight container in the refrigerator for up to a week. It will thicken more as it chills.