This special recipe is made with cashew nuts and coconut cream to give a beautiful, velvety creaminess. A great alternative for cooking or whatever you would usually use a dairy based pouring/whipped cream for.
Cashew nuts and coconut cream blended together become one delicious, non-dairy, creamy, tropical delight that enables the cream to be plopped or piped on a dessert and keep it’s shape.
Whipped cashew coconut cream that comes together in minutes in a food processor is a versatile dairy-free topping that can be used in a variety of ways. It’s great as a topping for desserts like pies, cakes, and hot chocolate, but can also be used as a filling or frosting. Its also a thick, creamy and healthy frosting for cakes and cupcakes, cookies and brownies!
Additionally, it can be enjoyed on fresh fruit, waffles, pancakes, and even in coffee or tea or dolloped on top of smoothies and smoothie bowls.
And, of course, the coconut milk gives the cashew cream such a wonderful coconutty taste. This thick velvety cream is delicious as a topping or a dip with fresh fruit or a fruit salad too. I love it on top of cereal as well.
I keep a couple of cans of coconut cream in the fridge so that I’m always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, strawberry extract, pumpkin pie spice, mmm…! Plan ahead, because the coconut milk needs to chill overnight.
Why you will love whipped cashew coconut cream:
Thick & creamy. It has a smooth, sweet flavor, and a vanilla flavor thanks to cashews and vanilla.
Nutritious. Cashew cream is high in protein and healthy fats as well as a myriad of micronutrients, and none of the additives you will find in commercial whips such as Cool Whip.
Plant-based dairy substitute. This whipped cream is easily made in a blender with 4 wholesome ingredients, and is free of refined sugar.
Okay, go soak your cashews… Yes, right now so they will be ready to blend by this evening or tomorrow morning.
Cashew Coconut Cream is rich and velvety thick. So good I eat it by the spoonful!
Whipped Cashew Coconut Cream (Cool Whip Substitute)
Ingredients
- 1 1/2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/2 cup coconut water (left over from the canned coconut cream)
- 4-6 tablespoons honey or maple syrup (adjust sweetness to preference)
- 1 teaspoon vanilla extract
Instructions
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow coconut cream to separate.When ready to make the whipped cream, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.In a food processor or high speed blender, blend cashews and coconut water on high until a thick paste forms, then scrape the sides.Add hardened coconut cream, honey and vanilla extract and continue to blend or process on high for 3-5 minutes until the mixture is creamy.Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!Makes approximately 2 cups.Recipe Tips:For distinct piping, chill your whipped cashew coconut cream in a filled piping bag with tip in place in the freezer for an hour or so to stiffen the texture.For best flavor for dolloping or dip, chill your whipped cashew coconut cream in the refrigerator, either an hour or overnight.Don't use roasted cashews - they are too dry and won't absorb enough water to whip.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
