This post may contain affiliate links. Please see our privacy policy page for details.
This delicious Maple Vanilla Cashew Whipped Cream contains no dairy or refined sugars! Made with just four whole food ingredients, it's incredibly simple to make.
*Nutrition Disclaimer: Although Michelle holds certification in Holistic Nutrition, Yoga and Energy Medicine, the health, fitness and nutritional information provided on this site is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. Please read our disclaimers page for more information.
Some desserts are just better topped with whipped cream. But, if you have a dairy intolerance, sensitivity or just prefer to avoid it for other health reasons, that little bit just isn't worth it.
Thankfully, this dairy-free whipped cream is just as delicious. So, you don't have to miss out on that creamy, whipped goodness! Plus, it's a fail-safe recipe, unlike coconut whipped cream, which I've found can be a bit finicky.
How to Make Dairy-Free Maple Vanilla Cashew Whipped Cream
As mentioned above, this Dairy-Free Maple Vanilla Cashew Whipped Cream is so easy to make! All you need is four simple ingredients and about ten minutes. Watch how it's made!
Equipment You Will Need
The following contains affiliate links where I may earn a small commission at no extra cost to you. Learn more on my disclaimers and privacy policy pages.
Ingredients You Will Need
- Cashew Cream
- Coconut Oil
- Maple Syrup
- Vanilla Bean Paste (I used Java Sisters Vanilla)
Step 1 - Add Ingredients to Mixing Bowl
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 bean paste. I used Java Sisters Vanilla Paste. It's made with their sustainably grown, hand-selected vanilla beans that are artisanally blended with pure maple syrup. Plus, I love supporting them because they're a woman-owned small business that uses quality ingredients and supports sustainable Indonesian farmers. Use the code WILD1 to get 10% off your purchase! (Sponsored)
Step 2 - Whip It
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 this whipped cream will get. The beauty of using cashew cream is that you can't overwhip it! If you've ever made coconut whipped cream, you may have found that there's a fine line of when to stop whipping. If you whip it for just a second too long, the liquid will end up separating, leaving you with a clumpy mess.
That being said, it is a bit thicker than traditional or coconut whipped cream. But that just makes it great for using as a whipped cream frosting! Plus, it tastes just as good topped on all your favourite desserts.
How to Store Cashew Whipped Cream
If you're not using your Cashew Whipped Cream right away, it can last up to ten days in the fridge. You can also store it in the freezer for up to three months!
I should note that this Cashew Whipped Cream can get a little denser after being refrigerated or frozen. So, I like to give it a quick whip to fluff it back up. If you're using it from frozen, you will want to let it fully thaw before re-whipping.
Is Dairy-Free Cashew Whipped Cream Healthy?
While Dairy-free Cashew Whipped Cream is still an indulgent treat, it is much healthier than your standard store-bought whipped cream. Here are a few reasons why this Dairy-Free Cashew Whipped Cream can be a healthier option.
Dairy Isn't For Everyone
While (grass-fed, raw and pasture-raised) dairy can provide some wonderful health benefits, it is best consumed in moderation. And for some, not at all.
Mucous Forming
Dairy is mucous forming, which can increase phlegm and exacerbate things like asthma, sinus issues and head colds.
Increases LDL "Bad" Cholesterol
While saturated fat isn't all bad, those who are trying to lower their LDL levels can benefit from limiting or avoiding dairy products. This is because the saturated fat found in dairy is known to increase LDL, the "bad" cholesterol.
Allergies & Intolerances
Lastly, many people have allergies or intolerances to dairy. This can be due to allergies to casein (a protein found in milk products) or a tick-borne illness known as Alpha-Gal Syndrome. Intolerances can be from a lack of the enzyme lactase, which breaks down the naturally occurring sugar lactose. Dairy can also inflame IBS, colitis and Crohn's.
Beneficial Fats
Thankfully, this Cashew Whipped Cream is made with cashew cream instead of heavy whipping cream. And even though it does contain saturated fats, they lean more on the health-promoting side. Meaning the saturated fat found in unrefined coconut oil increases HDL ("good" cholesterol), while the saturated fat found in cashews decreases LDL ("bad" cholesterol).
Free of Refined Sugars
The thing that really makes this Maple Vanilla Cashew Whipped Cream healthier is that it's naturally sweetened with maple syrup. It doesn't contain any refined sugars and is much lower in sugar than most standard whipped cream. You can learn more about the difference between natural and refined sugars here.
Cashews Are a Great Source of Minerals and Protein
Cashews are a great source of plant protein and many minerals. Some of these include potassium, magnesium, copper, iron and zinc. They are also a good source of many B vitamins, making them a great food for vegans.
Seasonal Benefits
This Maple Vanilla Cashew Whipped Cream is a lovely treat to enjoy any time of the year.
Harvest & Autumn
Since this is a sweet treat, it is best consumed in moderation. However, harvest season (late summer to early autumn) is associated with the sweet taste, making this a great time to nourish the body with natural sweetness.
On top of that, the food colour associated with autumn is white. This means autumn is a great time to consume foods like cashews!
Summer
Since this dairy-free Whipped Cream contains coconut oil, it can also be a cooling summer treat!
Winter
Thanks to the healthy fats in this whipped cream, winter can also be a great time to treat yourself to it! Healthy fats are a great way to keep our bodies warm and satiated during those bitterly cold days.
THIS RECIPE IS...
More Dairy-Free Sweets You Might Enjoy
If you try this Dairy-Free Maple Vanilla Cashew Whipped Cream recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Maple Vanilla Cashew Whipped Cream (No Dairy)
Equipment
- Mixer
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups Cashew Cream
- 1 cup Unrefined Coconut Oil
- 3 tablespoon Maple Syrup
- 2 teaspoon Vanilla Bean Paste (I used Java Sisters Vanilla)
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
Watch the Video!
Nutrition
This post contains affiliate links. As an Amazon Associate and affiliate to other trusted brands, I earn a small commission for purchases made through the links. I only recommend products and brands that I trust and use myself. All opinions and information provided have come from my own experience and research. Please read my full disclosure, disclaimers and privacy policy for more information.
Leave a Reply