Cashew Cream

Sweet, versatile and delicious – you’ll never go back to store-bought whipped cream. Add a couple of Tablespoons of lemon juice or apple cider vinegar for a vegan crème fraîche.

Yield: 
3-3½ Cups

Updated: Sun, 12/15/2013 - 7:45am

Ingredients

  • 2 cups cashews, soaked for 1 hours – drained and rinsed
  • ¼ cup non-dairy milk of choice + more if needed
  • 1-2 teaspoons vanilla extract + more if desired
  • 2-3 Tablespoons maple syrup or agave + more if desired

Instructions

  1. Combine all ingredients in a blender. Start blender at a low setting and gradually increase speed until mixture is smooth and creamy. This could take several minutes depending on your blender strength – if blender is unable to mix, add in more non-dairy milk a few Tablespoons at a time. Scrape down the sides as needed.
  2. Taste mixture and blend in more vanilla or sweetener if desired. Cashew cream can be ahead of time and stored in the refrigerator for up to a week. Serve with your favorite desserts and enjoy!