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

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.

Pin Recipe Watch Video

Prep Time 10

Total Time 10

Dietary DF, GF, Soy Free, Vegan

Season(s) All Seasons

Difficulty Easy

Yield 3 Cups

Equipment

Mixer (Hand or Stand)
Mixing Bowl
Measuring Cups
Measuring Spoons

Ingredients

▢ 2 cups Cashew Cream
▢ 1 cup Unrefined Coconut Oil
▢ 3 tablespoon Pure Maple Syrup
▢ 2 teaspoon Vanilla Bean Paste (I used Java Sisters Vanilla)

Instructions

To start, you will need a batch of homemade unsweetened cashew cream. Follow this step-by-step guide to make it.
Next, add the cashew cream and unrefined coconut oil to a mixing bowl. You want the coconut oil to be in its solid state. So, be sure to use pure cold-pressed coconut oil at room temperature. Melted or fractionated coconut oil will not result in the same fluffy texture.
If your coconut oil has melted due to warm temperatures, just stick it in the fridge for 20 - 30 minutes to solidify.
Then, add the pure maple syrup and vanilla bean paste.
Once all the ingredients have been added to a mixing bowl, use a mixer to whip them together. You can use flat beater attachments or a wire whip. However, I find it easier to use flat beater attachments if using a hand mixer.
To avoid a big splatter, make sure the mixer attachments are fully submerged in the mixture before turning it on.
I find it best to 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.
Continue to whip for a minute or two, or until all the ingredients are well combined and the mixture takes on a lighter, fluffier texture. I should note that this Whipped Cream is a little thicker than traditional versions and what you get in aerosol cans. However, its thickness makes it great for using as a frosting!
If you find your Whipped Cream loses some airiness after refrigerating, you can always give it another whip to fluff it up right before serving. The beauty of this Dairy-Free Whipped Cream is that you can't overwhip it!

Notes

Whip right before serving for the fluffiest texture. As mentioned above, you can re-whip this fuss-free Whipped Cream after refrigerating.

Make the cashew cream in advance to reduce the amount of preparation time, and whip this recipe up in a cinch!

Substitutions & Variations

Pure vanilla extract or vanilla powder can be used instead of vanilla paste.

Raw honey can be used instead of pure maple syrup for another natural sweetener option.

Make it oil-free by omitting the coconut oil. Just note that it will remain more of a creamy, pudding-like texture.

If you don't use your Cashew Whipped Cream right away, it can last up to 7 days in the fridge. Re-whip it right before serving to fluff it back up after refrigerating.

You can also store it in the freezer for up to three months! The texture may change after thawing from frozen, and it will need to be re-whipped. For best results, let it thaw in the fridge overnight and re-whip right before serving.

Watch the Video!

Nutrition

Total Servings :

HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.