Vegan Whipped Cream
December is the season for desserts. And isn’t every dessert made better with a dollop of whipped cream? I recently attended Veg-Appeal’s vegan holiday cooking class and was blown away by their 3-ingredient Whipped Cashew Cream recipe (the link for the Veg-Appeal class is at: www.thefussyfork.com/veg-appeal/). So much so that I had to share it with you!
First, it’s time to gather the ingredients. It won’t take much time!
Next, soak the cashews. Simply, place the cashews in a bowl and pour water on top.
Once the cashews have soaked for a few hours, drain the water.
Place all of the ingredients in the blender…
[caption id="attachment_1660" align="alignnone" width="640"]
Vegan Whipped Cream in Blender[/caption]And combine until smooth and fluffy!
The cashew cream will taste light, sweet, and creamy.
So good, you won’t want to go back to traditional whipped cream!
- 1.5 cups soaked cashews
- ¼ - ½ cup water
- 2 tablespoons maple syrup
- 1 tablespoon vanilla
- Soak cashews in water for 2-8 hours
- Drain cashews
- Place all ingredients in blender and pulse until smooth and fluffy
- For best results, refrigerate for a new hours before serving