Vegan Whipped Cream With Cashews Recipes
VEGAN WHIPPED CREAM
This lovely vegan cream uses exotic coconut cream for a delightful flavor that is suitable for decorating a vast array of cakes, cupcakes or desserts.
Provided by Fioa
Categories Desserts Frostings and Icings
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
- Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 23.4 g, Fat 6.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 14.2 mg, Sugar 22.7 g
VEGAN CASHEW CREAM DESSERT
Serve this raw-vegan cashew cream with fresh or dried fruit or berries. I could eat the whole bowl by myself!
Provided by Rita
Categories Everyday Cooking Vegan Desserts
Time 2h5m
Yield 4
Number Of Ingredients 7
Steps:
- Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.
- Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.
Nutrition Facts : Calories 381 calories, Carbohydrate 30.1 g, Fat 27.9 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 13.8 g, Sodium 228.6 mg, Sugar 18 g
VEGAN WHIPPED CREAM
Make and share this Vegan Whipped Cream recipe from Food.com.
Provided by susnrob
Categories Dessert
Time 5m
Yield 8-20 serving(s)
Number Of Ingredients 4
Steps:
- Put all of the ingredients in a food processor with an S blade and blend until the cashew consistency resembles whipped cream. (It will continue to solidify the longer you run the machine.)
- It's also better if you stick in the refrigerator for about 20 or 30 minutes.
Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1.6, Sodium 3.2, Carbohydrate 5.6, Fiber 0.5, Sugar 0.9, Protein 2.6
VEGAN "WHIPPED CREAM"
Many vegan whipped toppings are expensive or have nuts in them-- a no-no at our house. I found the soymilk powder and vanilla sugar at Whole Foods.
Provided by mandamandsweetpetite
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Refrigerate can of coconut milk, metal mixing bowl and beaters for at least 4 hours.
- When ready to prepare recipe, open coconut can and remove only the thick "cream" at the top of the can. Reserve the "milk" for another recipe.
- Place chilled cococunt "cream" in chilled bown and beat with chilled beaters until thick and fluffy.
- Slowly beat in rest of ingredients until smooth.
- Cover and keep chilled until ready to serve.
Nutrition Facts : Calories 204.4, Fat 8.4, SaturatedFat 8, Sodium 18.8, Carbohydrate 32.5, Fiber 0.1, Sugar 31.6, Protein 0.6
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- Boil the cashews in separate boiling water for about 5 minutes. This eliminates the need to soak overnight and gives the cashews a great creaminess. When finished, rinse and drain the cashews and discard that water.
- In a blender (preferably a small one so it all gets incorporated), add the boiled and drained cashews, filtered water, maple syrup, vanilla extract, sea salt and tapioca starch and blend until creamy and glossy. This might take several blends on your blender, it took me about 3 to 5 minutes straight of consistent blending and stopping to scrape down the sides to blend. Taste and add more maple syrup if you desire it to be sweeter.
- Because of the tapioca starch it thickens up pretty quickly, but it might be very hot. Allow to cool in your fridge for at least an hour, preferably three hours or even overnight!
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