Cashew Whipped Cream (Vegan)

By Jessica Hylton - - Updated
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!
A hand dipping a strawberry into cashew whipped cream.
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 on a slice of pecan pie.

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 :).
A bowl of strawberries, topped with cashew whipped cream.
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 on a bowl of fresh strawberries.

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!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Course Jams, Sauces, Dips & Spreads
Cuisine American
  • 1 cup raw cashews
  • cup filtered water
  • 2 tablespoons maple syrup
  • dash of vanilla extract
  • pinch sea salt
  • 1 teaspoon tapioca starch


  • 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.


Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 118mg | Fiber: 1g | Sugar: 4g | Calcium: 11mg | Iron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

leave a comment

Recipe Rating


  1. 5 stars
    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!

    • 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?

    • Jessica says:

      Hi Minoo,

      I haven’t tried it but you should be able to!! Arrowroot starch.

  3. Kate says:

    Question – 1/3 cup water is not enough to boil the cashews in, so I am assuming we should boil, strain the water and THEN add 1/3 cup water to recipe??? Thank you for your beautiful website!

    • Jessica says:

      Hey Kate,

      Correct! Thanks so much for pointing out that confusing wording, I just reworded it! Aww thanks so much re my website! I hope you enjoy so much!

  4. Elizabeth says:

    5 stars

  5. Nicole Lizotte says:

    I’m going to try making this recipe for Thanksgiving for my mom who cannot tolerate dairy. How long would you say this would keep in the fridge? Does it typically separate after time? My guess is that it won’t last terribly long, but just want to know how long I could store it.
    Thanks! Happy Thanksgiving!

    • Gavin | Jessica in the Kitchen says:

      Hi Nicole! Thank you so much for reading! So it typically lasts about 3 days. It shouldn’t separate but if it does a quick mix with a spoon works well. I hope this works, happy Thanksgiving!

  6. Eileen says:

    5 stars
    Delicious! While I wouldn’t say it tastes like traditional whipped cream (and not that you said it would), that didn’t matter because it was amazing on brownies with raspberries on top. I used cream of tartar because that’s all I had, and it maintained the flavor and texture perfectly for a few days in the fridge too. Will definitely be making again!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Eileen! We’re happy that you enjoyed it.

  7. Missy says:

    5 stars
    Thanks so much for sharing this nice recipe! Do you think potato starch will work for this recipe? I’d love to make cashew cream for my family.

    • Gavin | Jessica in the Kitchen says:

      You’re so welcome Missy! We haven’t actually tested that yet so I wouldn’t be able to advise you.

  8. Ivy says:

    Can this be made with a food processor or immersion blender?

    • Gavin | Jessica in the Kitchen says:

      Hmm, thanks so much for reading Ivy. We haven’t tested that yet so I’m unable to advise you on this.

Send this to a friend