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Magical Vegan Cashew Whipped Cream

🇺🇸 United States

Servings: 8 (~2 Tbsp servings) Prep: 8 hours 30 minutes Total: 8 hours 30 minutes

Ingredients

  • 1/4 cup raw cashews
  • 3/4 cup water, plus more for soaking
  • 1/3 cup melted refined coconut oil
  • 1 to 1 1/2 tsp vanilla extract
  • 1 Tbsp powdered sugar (optional)

Steps

  1. Soak cashews in hot water, covered by 1-2 inches, for at least 20 minutes. Drain.
  2. Add soaked cashews, 3/4 cup fresh water, and melted coconut oil to a high-speed blender. Blend on high for at least 3 minutes until smooth and creamy.
  3. Pour mixture into a jar with a lid and refrigerate for at least 8 hours.
  4. Shake the jar vigorously for 10-15 seconds to whip the cream. If not set, whisk by hand until soft peaks form, up to 2-3 minutes. If needed, carefully use an immersion blender or electric mixer, being careful not to over-whip.
  5. Add vanilla extract and optional powdered sugar. Gently whisk to combine, avoiding over-mixing.
  6. Serve with berries, pudding, mousse, cake, or other chilled desserts.

Notes

Melts when served on hot items due to coconut oil content. Keeps refrigerated in a sealed container for 3-4 days; whisk to recombine if separated.

Source: minimalistbaker.com