By the Gracious Vegan
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, or 1/4 cup powdered sugar
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