Thursday, July 03, 2014

vanilla macadamia-cashew whipped cream

Summer means bundles of juicy berries. Inherently sweet and dairy-free, a dollop of nut-based whipped cream is the perfect complement to the tartness of strawberries, blueberries and raspberries, plus it fortifies your snack with an extra hit of protein, iron, fiber and minerals. Since nut-based whipped cream is an excellent pie topper, I included a recipe, along with 10 variations, in my latest cookbook Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies. It's so ridiculously easy to make and is so versatile – the recipe below happens to be another variation on the original from this cookbook. It's also awesome on ice cream and other desserts and would make a great base for overnight oatmeal. But I must confess: sometimes, I just eat a small bowl [daintily, with a demitasse spoon] for breakfast. It fills me up: a little goes a long way.


I used macadamia nuts in this version, because they are buttery and uber-decadent. Macadamia nuts are rich, but I only used 1/2 because I'm not rich: they happen to be the world's most expensive nut. To ensure success and the most flavorful topping, please only use raw nuts and pure vanilla bean scrapings or powder. Be sure to soak your nuts for a full three hours or overnight. Using a high-speed blender, like a Vitamix will yield the fluffiest, creamiest whipped topping, but this recipe also works using a regular kitchen blender. Just be sure to whip it good!

Enjoy the long weekend. Happy 4th of July!

Vanilla Macadamia-Cashew Whipped Cream


  • 1/2 cup raw macadamia nuts, soaked and drained
  • 1/2 cup raw cashews, soaked and drained
  • Up to 3/4 cup non-dairy milk [I used homemade almond milk]
  • Scrapings of 1 vanilla bean pod or about 1/2 tsp pure vanilla powder
  • 1 to 3 T maple syrup, agave nectar or a pinch or two of stevia


Makes about 1 1/2 cups

Whip everything in a blender, preferably high-speed, until perfectly smooth. Refrigerate for a few hours before serving.

If you prefer whipped cream even thicker, you can also whip in 1 T cornstarch, but I've been omitting it lately with great results.


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59 comments:

June Baby said...

That looks great! I usually use coconut milk to make whipped cream but this variation sounds awesome! :)

Bianca said...

Oooh, I'll have to give this a try. I love adding vegan creams and sauces and dips to my summer berries!!

Andrea said...

I've never made whipped cream with macadamia nuts — when I return to Seattle and my vitamix, I'll have to give it a try.

Joey said...

Don't mind if I do - I've got a load of macadamias I've been wondering what to do with, and you've just sorted that problem for me!

vegan.in.brighton said...

That looks delicious. Macadamia nuts are one of my faves too but I hardly every buy them because they really are super expensive!

Anne Allen said...

Very attractive, I've seen it in restaurants. I love cooking pressure, so I bought a pressure cooker, but do not know how to use. It's great if you're tutorial.

Micaella Lopez said...

Cashew whipped creme has to taste magnificent! Looks so delicious! Love the recipe!

Mica
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