This SuperSwap whipped cream has more healthy fat and protein than the classic dessert topping.
10 minutes • Servings: 2 Print Recipe
- 1/2 cup raw cashews
- 6 tablespoons almost-boiling water
- 1 teaspoon pure maple syrup
- 1/4 teaspoon ground vanilla beans (optional, but recommended!)
In a food processor, blend the cashews, water, maple syrup, and vanilla (if using).
Pro Tip: Soak your cashews in water for 4-12 hours in the fridge & drain before blending to make the cream more digestible.
Allergic to cashews? Use macadamia nuts or almonds.
How to Enjoy: Serve Cashew Whip w/ berries for a healthy red-white-blue 4th of July treat, spoon a dollop on a cup of coffee or tea or these strawberry shortcakes, or stir it into oatmeal for breakfast.
Nutritional Facts for Cashew Whip
Daily Value %*
* Daily Value % based on a 2000 calorie diet.