Vanilla Cashew Whipped Cream

Vanilla Cashew Whipped Cream

The Ultimate Non-dairy Cream

This is an easy, delicious, plant-based, vegan alternative for whipped cream. You can add it to your pies, cakes, or other tasty deserts. It is so yummy, you won’t miss regular cow’s milk cream one bit.

Making Vanilla Cashew Cream is super easy!

INGREDIENTS

• 1 cup raw good quality - unsalted cashews- soak for 2 - 12 hours

• 1/2 cup (120ml) filtered water - you can add more to taste

• 2 tablespoons pure maple syrup - you can add more to taste
  (substitute agave syrup, date syrup, or soaked medjool date or stevia)

• 1 teaspoon natural vanilla extract - you can add more to taste

• a small pinch of sea salt

INSTRUCTIONS

1. Drain the cashews, and discard the water they were in -The longer you soak the cashews, the creamier your cashew cream will be! The cashews are ready when they break apart when pressed between two fingers.

2. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt - use a blender over a food processor - the cashew cream will be more silky and smooth.

3. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener and vanilla to taste - be sure to stop the blender and scrape down the sides at least once while blending.

4. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

5. Add to pie or muffins or cupcakes! Yummy! 😋🤗
   
   The cream will keep in the fridge for about 5 days.