10/28/10 Maple Whipped Cream
Photo By: S. Duquet
This time of year I start longing for things that require a dollop of whipped cream. I am not fond of going without so I concocted a vegan Maple Whipped Cream. It is dense, creamy and reminiscent of all things fall. You could use this as a kicked up filling for a pumpkin roll or as a crown for a pecan pie. You are going to love this one. We even dipped fruit in it.
Maple Whipped Cream
Inspired by a recipe from Angela Newsom
Revised by: S. Duquet
Ingredients
2 C raw cashews (soaked for 5 hours in 2 cups of water and 2 Tbsp maple syrup. Drain before use)
1/4 C Agave (I used dark)
1/4 C coconut oil
1/4 C water
1 Tbsp vanilla
Splash of almond milk as needed
Make It Happen
~Put all of the ingredients except for the almond milk in the blender
~Start by blending on a low speed and then whip it like crazy, adding milk as needed.
Finished topping will be dense, fluffy and creamy.
Chill and store in fridge.
~I put the entire blender carafe in the fridge and then right before serving I whipped it up again in the blender. It helped to put some air back into the cream.
Photo By: S. Duquet
Note-This recipe makes a very sweet and maple scented whipped cream that would be outrageous on pumpkin pie. If you would like a less sweet topping then reduce the agave and omit the maple during soaking.
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Have a delicious day.
Tags: cashew cream, compassionate eating, dairy free, going veg, maple cashew cream, maple whipped cream, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan maple whipped cream, vegan recipe, vegan wannabe, vegan whipped cream
October 28th, 2010 at 10:32 am
Wow, this looks phenomenal! I can’t wait to try it — if it’s as good as it sounds, it’s totally going on my pumpkin pies this Thanksgiving.
October 28th, 2010 at 11:11 am
this sounds heavenly! my 2-year-old is all about dips, so maybe this will entice him to eat more fruits.
October 28th, 2010 at 1:30 pm
Mmmmm.
October 28th, 2010 at 7:06 pm
oooh I like cashew creme…sounds even better with maple Yum!
November 1st, 2010 at 7:41 am
Welcome Jessica, thank you for joining the conversation. It is SO scrumptious and easy to make. The cream will keep its heft and shape in the fridge for a few days. If it gets too solid then let it warm up a tad and re-whip before serving. You will love it!!
November 1st, 2010 at 5:22 pm
Sara, we dipped strawberries in it and it was out of this world. Because you make it from scratch you can regulate how much sweetener you would like to add. Soaking the cashews in Maple Syrup added to the flavor without adding a ton of sugar.
November 1st, 2010 at 5:42 pm
Gigi, this one is not to be missed. I ate it from the blender carafe with a spoon.