From the kitchen
Cashew Whipped Cream
A stable, dairy-free whipped topping built from chilled thick cashew cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Thick Cashew Cream (see previous recipe), well chilled
- 2 tbsp Powdered Sugar
- 1/2 tsp Vanilla Extract
Method
- Make sure the cashew cream has been thoroughly chilled, at least 4 hours.
- Combine the chilled cream, powdered sugar, and vanilla in a cold mixing bowl.
- Beat with a hand mixer on high speed for 2 to 3 minutes, until thickened and holding soft peaks.
- Use immediately.
- Refrigerate leftovers and re-whip briefly before serving again if needed.
Kitchen note
This will not whip as dramatically as dairy cream or a chilled coconut cream, expect soft peaks rather than stiff ones, and use it soon after whipping for the best texture.
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