Whipped Cashew Cream

Whipped Cashew Cream

  • Serves: 2 cups
  • Prep Time: 00:10
  • Cooking Time: 00:00
  • * Plus 1 hour soaking time
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This is my favourite dairy-free whipped cream. It's lovely and light and not as heavy as coconut cream. Add a dollop to your paleo dessert or use as a light frosting for a healthy cake.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 cups cashews, plus water for soaking
  • 1/2 tsp sea salt
  • 1 - 2 Tbsp honey (unprocessed), to taste
  • 2 tsp lemon juice
  • 2 tsp vanilla extract (organic)
  • 3/4 cup filtered water

Directions

Add the cashews and salt to a bowl and cover well with filtered water. Soak for 1 hour (if you soak the cashews any longer, reduce a little of the 3/4 cup of water you add to the blender). Drain cashews using a metal sieve and rise well with clean filtered water, drain.

Add drained cashews, honey, lemon juice, vanilla extract and water to a high-speed blender.

Blend with the assistance of a tamper stick on high, until you have a light and smooth consistency with no grainy bits. Scrape down the sides of the jug a few times while blending.

The cashew cream will warm up a little while it blends on high to reach the light and smooth consistency resembling dairy whipped cream.

Transfer to the fridge to cool. Whip with a fork if it starts to firm up a little as it chills. Store in the fridge covered.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

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