Magical Vegan Cashew Whipped Cream

Just 3 ingredients required for this magical vegan whipped cream! Let us show you how it’s done.

How to Make Vegan Cashew Whipped Cream

Now, before our friends with coconut allergies get too excited, we’re still working on a solution for you. This vegan whipped cream relies on the magic of refined coconut oil to create a fluffy texture without any coconut taste. We blend up the refined coconut oil with soaked cashews and water to create a smooth and creamy mixture. Then we transfer it to the refrigerator where the chilling process does most of the work. Once chilled, the mixture thickens and is moments away from becoming some seriously dreamy whipped cream! Once chilled, shake your jar for 10-15 seconds to whip the “cream”! If it’s not quite whipped enough after that, you can beat (gently) with a whisk or electric mixer, being careful not to whip too much or it can separate. The final required ingredient is vanilla extract, which gives it a classic whipped cream flavor. If you prefer a little sweetness, you can also whisk in a little powdered sugar, but we didn’t find it essential! We can’t wait for you to try this magical vegan whipped cream! It’s:FluffyCreamyVanilla-infusedNeutral in flavorEasy to make& Undetectably dairy-free! Enjoy it with fresh berries, pudding, mousse, pot de crème, chocolate cake, key lime pie, or any other chilled dessert. It doesn’t work as well for hot items because the coconut oil causes it to melt on contact.