Jump to recipe
This recipe was created to use in place of whipped cream. Those of you who are dairy free will be so delighted wit this neutral-tasting whipped cream! It doesn’t have a strong cashew or coconut flavor. After many failed attempts, I FINALLY found the right combination of ingredients, and it opened up a whole new world of possibilities for me!
Ingredients
- 1 cup raw cashews
- 1 cup refined coconut oil
- 1 1/2 cup unsweetened cashew milk
- 1/2 teaspoon vanilla flavoring
- 1/2 teaspoon sea salt
- 2 tablespoons sweetener
- 1/2 teaspoon xanthan gum
Instructions
- Put everything except xanthan gum into blender and blend well, until mixture is no longer grainy. Scrape the side often.
- Slowly sprinkle in xanthan gum and blend a bit longer.
- Refrigerate for at least 8 to 10 hours. Whip with hand beater. Use immediately or refrigerate again. simply re-whip when ready to use. It will melt a bit faster than dairy, so either store your frosted desserts in refrigerator or in a cool place.
No Comments