Whipped cream lovers and coconut haters, a very important problem has been solved. Introducing FLUFFY, dairy-free whipped cream that tastes shockingly similar to the real deal (with no coconut taste…at all)!
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:
Neutral in flavor
Easy 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.
More Magical Vegan Cashew Recipes
- Easy Vegan Cheddar Cheese (Spread & Sauce!)
- Vegan Bechamel Sauce
- 7-Ingredient Vegan Cheesecakes
- The BEST Vegan Cream Cheese
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Magical Vegan Cashew Whipped Cream
- 1/4 cup raw cashews
- 3/4 cup water (plus more for soaking cashews)
- 1/3 cup melted refined coconut oil (refined ensures no coconut taste)
- 1-1 ½ tsp vanilla extract
- 1 Tbsp powdered sugar (optional // sifted if clumpy)
- At least 8 hours before you intend to enjoy, make your whipped cream base. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes, then drain out the water.
- To a high-speed blender, add soaked cashews, fresh water, and melted refined coconut oil. Blend on high for at least 3 minutes until smooth, creamy, and completely incorporated.
- Place the cashew cream base into a jar with a lid and refrigerate for at least 8 hours.
- When ready to serve, vigorously shake your jar for 10-15 seconds — this may be enough to whip your "cream", depending on blender speed and length of blending! If the whipped cream doesn’t look set enough, you can beat it with a whisk until it forms soft peaks – up to 2-3 minutes. If it still doesn't look set, you can VERY carefully use an immersion blender or electric mixer, but we found it can be easy to over-whip it and cause the fat to separate from the liquid.
- Add the vanilla extract and optional powdered sugar and gently whisk once more. Avoid over-mixing!
- Leftover whipped cream will keep in a sealed container in the refrigerator for up to 3-4 days. If the whipped cream has separated after refrigerating, gently whisk until it comes back together.
*Inspired by Mundus Foods Dairy-Free Whipped Cream, available at Market of Choice in Bend, Oregon.
*Nutrition information is a rough estimate calculated without optional ingredients.