Vegan Whipped Cream

By the Gracious Vegan

 Vegan Flourless Chocolate Cake with Vegan Whipped Cream

Vegan Flourless Chocolate Cake with Vegan Whipped Cream

This cashew-based whipped cream has a unique flavor. It’s not the same as dairy whipped cream. Many omnivores like it better. By using date paste, you can make this a whole-food recipe, with no processed ingredients and no added fats or sugar.

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (Even if you have a high-speed blender I recommend soaking the cashews, since you won’t be using a lot of water.) 

  • 1 cup raw unsalted cashews

Drain and rinse the cashews and put them in a blender with the following ingredients.

  • 1/2 cup water (or more, if you use date paste)

  • 5 Tablespoons date paste, or 2 Tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon xanthan gum (you can omit this; it makes the cream a bit stiffer, similar to the effect of gelatin)

  • A pinch of salt

Blend on high for up to several minutes, until smooth and creamy. Transfer to a sealed container and chill in the refrigerator for a few hours to thicken.

The whipped cream will keep in the refrigerator for about a week. It can also be frozen. You may have to whisk or blend it after letting it thaw.

See a brief explanation of xanthan gum.

Timing: About 25 minutes if you use the boiling-water soaking method

Nutrition: Whole-food unprocessed (if you use date paste); WFPBNO

Gluten-free

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