Vegan Cashew Whipped Cream
Raw cashews are the secret weapon here, transforming into a lusciously thick, cloud-like topping that rivals anything you'd spoon from a dairy carton. The key is patience — a good long soak softens the cashews until they blend into something impossibly silky, with no graininess or chalky aftertaste. Maple syrup brings a gentle, natural sweetness, while a splash of vanilla and a pinch of salt round everything out into something that tastes genuinely indulgent. After a quick chill in the fridge, it firms up into a soft, spoonable cream that holds its shape beautifully on pies, cobblers, hot cocoa, or fresh fruit. The whole recipe comes together with just five ingredients and a high-speed blender, making it one of the most approachable plant-based swaps you'll ever try. It makes enough to serve eight, so it's perfect for dinner parties or holiday spreads where you want everyone at the table to feel taken care of.
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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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