Low Iodine Vegan Cashew Whipped Cream
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.9(26)
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Learn more →Ingredients
8 servings
- 1 cup raw cashews
- ⅓ cup cold water
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and yield easily when pressed between your fingers.
- 2
Drain the cashews through a fine-mesh strainer and rinse well under cold running water.
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