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.
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 :).
Boil the cashews in separate boiling water for about 5 minutes. This eliminates the need to soak overnight and gives the cashews a great creaminess. When finished, rinse and drain the cashews and discard that water.
In a blender (preferably a small one so it all gets incorporated), add the boiled and drained cashews, filtered water, maple syrup, vanilla extract, sea salt and tapioca starch and blend until creamy and glossy. This might take several blends on your blender, it took me about 3 to 5 minutes straight of consistent blending and stopping to scrape down 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!
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.
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