#Cashew whipped cream how to
#Cashew whipped cream professional

Making this recipe is super easy! You just throw everything together in a blender and mix until it’s smooth and creamy! A high-speed blender works best, but a regular one will work, too.

#Cashew whipped cream how to

See the recipe card for exact amounts How to Make Vegan Vanilla Cashew Cream

I recently demonstrated this recipe in a class, and those in attendance were pretty amazed by it. But when I teach cooking classes, I realize these recipes aren’t as well know as I think they are. I’ve been cooking vegan food for so long that I sometimes assume others know how to make these easy recipes, too. Made with just a few ingredients, it’s super easy to whip up. I have a few recipes that are so simple to make that I don’t usually share them. This easy to make recipe comes together with just 5 ingredients, and it blends together in a matter of seconds. It’s delicious on pies, mousses, puddings, and even a bowl of fresh fruit. For the holidays, throw a dash of cinnamon in while blending.Vegan Vanilla Cashew Cream is the perfect companion to just about any dessert. Wonderful on top of pies, cobblers, fresh fruit, or even in your coffee. Rinse and drain cashews and place in a high-power or commercial blender (like a Vitamix ) with ½ cup of water, vanilla extract, and sugar.īlend for 1 minute on high, then chill for at least an hour. Soak cashews in 2 cups of water for at least 3 hours.

One taste, and I was sold.Īlthough I don't know if I'll be continuing my vegan January next year, this is a recipe I continue to enjoy over and over.

#Cashew whipped cream professional

She threw soaked cashews into the high powered professional blender with just a few other ingredients, turned it up to high, and we watched in awe as it became a smooth, white, creamy fluff. However, one day a fellow coworker came into the kitchen with a recipe for cashew cream, and curious, I hung around to see how it went. I didn't want to eat the processed vegan faux-meat or the fake cheese or any of it. In those many Januaries, I tried to avoid 'substitutes'. The truth is that I live for the Christmas Eve filet mignon, an over easy egg with a fresh slice of toasted sourdough, the end of Valentine's dinner creme brulée, a honey-drenched peanut butter and banana panini eaten over the sink, and the quick grate of raw, peppery Pecorino Romano cheese over some homemade pasta tossed with fresh peas. Vegan January made me realize even though I could live in a world without meat, cheese, and other animal products, that I really didn't want to. Without Vegan January, I never would have learned how to cook lentils, or that I love adzuki beans, or that a maple roasted acorn squash topped with a lemony arugula salad is a totally acceptable, delicious, and filling meal. Vegan January forced me to re-evaluate the way I cooked. My husband once had low-sodium turkey sandwiches with hummus for lunch for a month. We might have eaten broccoli 6 nights in a row. Because sometimes I'll look at what we ate last week, and I will have made broiled salmon 3 times.

For those of you still sticking with me here, vegan January was one of the most difficult months of the year for me: no bites of baked brie at parties, no chicken fajitas at the mexican restaurant, no more honey in my tea, no more fun! Okay, maybe I still had fun, but sometimes it really felt like I was punishing myself.īecause it's easy to get in a rut. Most readers have probably just navigated away. For years, every January I would go vegan.