Cashew Whipped Cream

I received a request for this recipe recently, I love requests!

Last summer one of my best friends quit eating refined sugar. We were having a girl’s night in (watching NuWho, no doubt). I made my favorite vegan chili recipe, she was bringing dessert.

Well, I wanted to contribute something sweet. Why keep things simple, right? So I decided to make a vegan whipped topping* for the fruit she was bringing.

Cashew Whipped Cream:

1 C cashews (soaked 6-8 hours)

2-3 fresh dates, quartered

1 tsp vanilla (look for one with no added sugar!)

water as needed

instructions: Blend all ingredients in a high speed blender (or food processor) and blend on high until the mixture is really smooth and creamy. Refrigerate for 30-60 minutes before serving.

*This tasted really good, but I wouldn’t make it now. I have been avoiding dates since I drastically reduced my fructose intake. If I did it again I would try using stevia or possibly coconut butter. Honestly though? I don’t really crave dessert dessert anymore.