Cashew Cream: Easy, Dairy Free Dessert Topping
Delicious whipped cream for fruit salad, pies, crumbles & crisps
Simple whipped cashew cream recipe, adapted from Uncaged, a U.K. animal protection organization.
Uncaged also has simple recipes for homemade soy cheese, cream cheese & yogurt.
Total Prep|Cook Time: 20 min + soak time
Yield: 2 cups of cashew cream. Enjoy!
Nutrition Data, 113 g Serving: 215 cal, 24g carb, 13g fat, 7mg sodium, 1g fiber, 4g protein, low Cholesterol, good source Manganese. Estimated glycemic load 10
- 1 cup raw cashews
- 2 cups filtered white grape, pear or apple juice
- 2 Tbsp sunflower seed oil, or melted coconut oil
- 1/4 cup powdered sugar or to taste
- 1 tsp vanilla or to taste
- Bring the cashews and juice to a boil, then reduce heat and simmer until the cashews soften (5 - 10 minutes)
- Cover, and leave to cool for a couple of hours, or overnight in the fridge
- Drain the cashews, reserving the liquid
- Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along. Use as little liquid as possible - the cream should be thick
- Add the sugar gradually, testing until it has the right amount sweetness for you
- Using a rubber spatula, transfer the cream from the blender to a covered storage container, and refridgerate until needed
You'll need a good blender to make cashew cream. If you want to double the recipe, make it in two batches so you don't overtax your blender.
A blender stick could work better, to make a thick cream. It would also mean you don't have to work hard to get it out of the blender! Plus you can make a double batch in one go.
If you do feel the need to run out and buy a blender stick - I recommend Braun as a strong but reasonably priced model. Kitchen Aid also makes a good one.