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–+ servings
Homemade whipped cream swirled in an open latch jar with freshly used beaters of a hand mixer and a container of pink baking utensils behind.

Maple Vanilla Cashew Whipped Cream (No Dairy)

Recipe By : Michelle McCowan
5 from 1 vote
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This simple yet delicious dairy-free Maple Vanilla Cashew Whipped Cream is made with just four whole food ingredients and no refined sugar!
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Prep Time 10 minutes
Total Time 10 minutes
Dietary DF, GF, Soy Free, Vegan
Season(s) All Seasons
Difficulty Easy
Yield 3 Cups

Equipment

  • Mixer
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

Instructions
 

  • First, add two cups of cashew cream to your mixing bowl. If you haven't yet made cashew cream, here is a complete guide on how to make it.
    Next, add one cup of unrefined coconut oil. You will want your coconut oil to be in its solid state. So, be sure to use pure, cold-pressed coconut oil. Melted or fractionated coconut oil won't give quite the same result. 
    If your coconut oil has melted due to warm temperatures, just stick it in the fridge for a few hours to harden up.
  • Now, you just need to add three tablespoons of pure maple syrup and two teaspoons of vanilla paste. I used Java Sisters Vanilla Paste. (sponsored)
  • Once you've added all of your ingredients to a mixing bowl, you just need to whip it with either a hand or a stand mixer. You can also either use flat beater attachments or a wire whip. However, if using a hand mixer, I find it easier to use flat beater attachments.
  • To whip your Maple Vanilla Whipped cream, simply place your beaters or wire whip into your mixing bowl. To avoid a big splatter, make sure it's fully submerged in the mixture before turning it on!
    When you turn on your mixer, start off on the lowest setting, slowly increasing the speed. Depending on how powerful your mixer is, you will want to increase the speed to a medium to high setting. With most mixers, a medium setting is best.
    The longer you whip, the fluffier your whipped cream will get. The beauty of using cashew cream is that you can't overwhip it!

Notes

This Dairy-Free Cashew Whipped Cream is a bit thicker than traditional or coconut whipped cream. But that just makes it great for using as a whipped cream frosting! It tastes just as good topped on all your favourite desserts, but it's even more versatile!

Watch the Video!

Nutrition

Serving: 3tablespoon | Calories: 215kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 115mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
Total Servings : 16
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.