Wonderfully Raw Brussel Bytes and Snip Chips

Vegan Whipped Cream

December is the season for desserts.  And isn’t every dessert made better with a dollop of whipped cream?  I recently attended Veg-Appeal’s vegan holiday cooking class and was blown away by their 3-ingredient Whipped Cashew Cream recipe (the link for the Veg-Appeal class is at: www.thefussyfork.com/veg-appeal/).  So much so that I had to share it with you!

First, it’s time to gather the ingredients.  It won’t take much time!

Next, soak the cashews.  Simply, place the cashews in a bowl and pour water on top.

Once the cashews have soaked for a few hours, drain the water.

Place all of the ingredients in the blender…

[caption id="attachment_1660" align="alignnone" width="640"]Vegan Whipped Cream in Blender Vegan Whipped Cream in Blender[/caption]

And combine until smooth and fluffy!

The cashew cream will taste light, sweet, and creamy.

So good, you won’t want to go back to traditional whipped cream!


Vegan Whipped Cream
  • 1.5 cups soaked cashews
  • ¼ - ½ cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla
  1. Soak cashews in water for 2-8 hours
  2. Drain cashews
  3. Place all ingredients in blender and pulse until smooth and fluffy
  4. For best results, refrigerate for a new hours before serving