This Cashew Whipped Cream (Vegan) is an absolutely delicious and easy to make vegan whipped cream! It’s perfect on top of all your favourite pies, crisps, cobbles, fruits and so much more!
 
 
One of my favourite parts of baking was whipped cream. So much so that I have a video floating around on my old YouTube channel of me making whipped cream. Iconic times. Instead of “with a cherry on top” for me it was, and a little bit of whipped cream on top. Going vegan, that hasn’t changed. There are sooo many vegan whipped cream options. A few of course being Aquafaba, coconut whipped cream and this cashew whipped cream. 
 
This recipe came specifically out of a reader request (thank you Randy!) to which  husband responded ecstatically. Despite not having the strongest sweet tooth (which I’ve definitely increased in him), he just loved the idea of me making it. This was right after making my cashew cream, so it was a recipe I was set out on making. 
 
 

Cashew Whipped Cream

Several delicious batches later, I’m happy to present this Cashew Whipped Cream! I wanted a texture that was light but not thin, thick enough to dollop but not too thick, just right in between. That’s exactly what this is! It has the perfect texture, consistency and creaminess. I personally wanted some stability in mine, so I added a bit of tapioca starch (you can also use cream of tartar).  
 
In order to make this as smooth as possible, this whipped cream does kind of warm in the blender. Let it sit in your fridge for a couple of hours (at least one, preferably about 4) or overnight before using. It lets it get beautifully glossy and thick, and perfect for use! Of course, taste testing is allowed the second it comes out of the blender :).
 
 
P.S. this is perfect for on top of pies, fruits, cobblers, mug brownies – you name it! If you’re looking for a whipped cream that whips into peaks, check out my coconut whipped cream
 
Eat up and enjoy friends!
Cashew Whipped Cream (Vegan)

Cashew Whipped Cream (Vegan)

This Cashew Whipped Cream (Vegan) is an absolutely delicious and easy to make vegan whipped cream! It's perfect on top of all your favourite pies, crisps, cobbles, fruits and so much more!
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Prep Time:
Cook Time:
Total Time:
Cuisine: American
Category: Jams, Sauces, Dips & Spreads
Ingredients
  • 1 cup cashews
  • ⅓ cup filtered water
  • 2 tablespoons maple syrup 
  • dash of vanilla extract 
  • pinch sea salt 
  • 1 teaspoon tapioca starch
Instructions
  • Boil the cashews in water for about 3 minutes. This eliminates the need to soak overnight and gives the cashews a great creaminess. 
  • Add in all the other ingredients and blend until creamy and glossy. This might take several blends on your blender, it took me about 5 minutes straight of consistent blending and stirring the sides to blend. Taste and add more maple syrup if you desire it to be sweeter. 
  • Because of the tapioca starch it thickens up pretty quickly, but it might be very hot. Allow to cool in your fridge for at least an hour, preferably three hours or even overnight! 
NOTES
TIPS
High quality cashews are key, especially where they are the key ingredient. I love these Terrasoul Cashews from Amazon! I also keep my cashews in the fridge to make them last longer!
I highly recommend adding the tapioca starch – it helps to thicken it all up. However, you can make it without it, I just don’t know the consistency it’ll have. It’ll still be nice and thick, just not as much. Alternatively you can use cream of tartar. I have definitely made it without it and it still tastes delicious!
If you want to be able to pipe this, add the tapioca starch/cream of tartar, then freeze it for about 1 hour before use, then pipe and leave in fridge until needed.
Tags: Dairy Free, Egg Free, Gluten Free, Soy Free, Vegan, Vegetarian Dairy Free, Egg Free, Gluten Free, Soy Free, Vegan, Vegetarian
by Jessica

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4 comments

  1. I love cashews and this is a great and simple recipe to make as a topping for a range of things… if I can keep both my hands and that of bubs out of the bag while making it! One love Jessica!

    Rating: 5
    • Jessica says:

      Hi Kari,

      Aww thank you so much!! Haha yes I love snacking on them too! One love to you too Kari!!

  2. Minoo says:

    Hi, thanks for the recipe. Can I substitute arrowroot flour or rice flour for the tapioca? Would the ratios be the sa me?

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