Creamy Vegan Cashew Whipped Cream: The Ultimate Dairy-Free Dessert Topping
For many, whipped cream is more than just a topping; it’s a nostalgic symbol of indulgence, the crowning glory on a slice of pie or a bowl of fresh berries. For me, it was always a non-negotiable part of any dessert. I even have an old YouTube video showcasing my passion for making it – truly iconic times! The phrase “with a cherry on top” for me always included a generous dollop of whipped cream.
Transitioning to a vegan lifestyle didn’t mean saying goodbye to this beloved treat. Quite the opposite! The world of plant-based desserts has exploded with incredible dairy-free alternatives. Options like aquafaba whipped cream and coconut whipped cream have long been staples, offering delightful textures and flavors. However, I always felt there was room for another star: a truly neutral-tasting, incredibly creamy, and stable vegan whipped cream. And that’s where this cashew whipped cream comes in.
This particular recipe came to life thanks to a thoughtful reader request (shout out to Randy!). My husband, despite not always having the strongest sweet tooth (a trait I’ve definitely helped cultivate over time!), was ecstatic about the idea. It sparked an immediate excitement, especially right after I had perfected my cashew cream recipe. The natural progression to a whipped version felt inevitable, and I was eager to dive into developing it.
Why Cashews Make the Best Vegan Whipped Cream
Cashews are a magical ingredient in the vegan culinary world. Their naturally high fat content and relatively neutral flavor make them an ideal base for creamy, dairy-free alternatives. When blended correctly, cashews transform into a smooth, rich cream that mimics the texture and mouthfeel of traditional dairy products without any of the animal ingredients. This makes them perfect for everything from savory sauces to sweet desserts.
After several batches of testing and tweaking, I am incredibly proud to present this Cashew Whipped Cream! My goal was to achieve a specific texture: light yet substantial, thick enough to hold its shape beautifully when dolloped, but never heavy or overly dense. This recipe hits that sweet spot perfectly. It delivers an unparalleled creamy consistency that feels incredibly luxurious on the palate.
One of the secrets to its remarkable stability is the addition of tapioca starch. While you can certainly make this whipped cream without it, the tapioca starch provides that extra body and structure, ensuring your whipped cream holds up beautifully, whether it’s adorning a warm pie or sitting pretty on a fruit platter.
Achieving the Perfect Smooth & Glossy Texture
The journey to the perfect cashew whipped cream begins with proper blending. Because we want an incredibly smooth and lump-free texture, the blending process might generate some heat. This is normal, and it’s why patience and a good chilling period are key to the final product.
For the smoothest possible results, it’s crucial to allow the whipped cream to cool and thicken in the refrigerator. After blending, it will likely be warm and somewhat liquid, but don’t worry! Just transfer it to a covered container and let it chill for at least an hour—though preferably three to four hours, or even overnight. This refrigeration time is essential: it allows the cashew fats to firm up and the tapioca starch to fully set, transforming the liquid into a beautifully glossy, thick, and scoopable whipped cream. Of course, a little taste test straight from the blender is absolutely allowed (and encouraged!) to adjust sweetness to your liking before chilling.
Versatility: Your Go-To Dairy-Free Dessert Topping
This vegan cashew whipped cream is incredibly versatile and can elevate almost any dessert. It’s perfect on top of your favorite pies, lending a creamy contrast to rich fillings. Imagine it melting slightly over a warm fruit crisp or adding a luscious finish to a comforting cobbler. It pairs wonderfully with fresh fruits, creating a simple yet elegant dessert.
But the possibilities don’t stop there! This whipped cream is also fantastic with mug brownies, pancakes, waffles, hot chocolate, or even as a creamy element in a vegan trifle. If you’re looking for a whipped cream that can hold ultra-stiff peaks for piping intricate designs, my coconut whipped cream might be your preferred choice. However, for a gloriously smooth, dollop-able, and melt-in-your-mouth experience, this cashew whipped cream is truly unmatched.
Tips for Success
- Quality Cashews Matter: Since cashews are the star ingredient, using high-quality raw cashews is essential for the best flavor and creaminess. I’ve found Terrasoul Cashews to be excellent. Store your cashews in the fridge to keep them fresh longer.
- Boiling is a Game-Changer: Boiling the cashews for 5 minutes (instead of overnight soaking) dramatically speeds up the process and results in an incredibly creamy texture. Remember to rinse and drain them thoroughly before blending.
- Invest in a Good Blender: A high-speed blender is highly recommended for achieving a super smooth, uniform consistency. Even a small, powerful personal blender works wonders here to ensure all ingredients are well incorporated.
- Don’t Skip the Chill Time: This is arguably the most crucial step! Chilling allows the whipped cream to thicken and become beautifully glossy and firm. Plan ahead and give it ample time in the fridge.
- Sweetness to Taste: The amount of maple syrup can be adjusted based on your preference. Taste after initial blending and add more if you desire a sweeter whipped cream.
This recipe is a testament to how incredible plant-based desserts can be. It’s rich, decadent, and so satisfying, you’ll forget it’s dairy-free. Whether you’re vegan, dairy-intolerant, or simply looking to try something new and delicious, this cashew whipped cream is bound to become a new favorite in your kitchen.
Eat up and enjoy, friends!
Cashew Whipped Cream (Vegan)
Pin Recipe
Leave a Review
Ingredients
- 1 cup raw cashews
- ⅓ cup filtered water
- 2 tablespoons maple syrup
- dash of vanilla extract
- pinch sea salt
- 1 teaspoon tapioca starch
Instructions
- 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!
Notes
Disclaimer: Although jessicainthekitchen.com 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. Jessicainthekitchen.com 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.