Whether or not you prescribe to the notion of New Year diets, it’s nearly impossible to avoid evaluating your health habits in January. There’s always a big shift in attention toward food, well-being, and exercise on blogs, in ads, and often with loved ones. Every year, I re-center on nutrition, and fitting in more healthy foods. Which is why I was enamored by this dairy-free cashew whipped cream recipe, and the book it’s from, Food as Medicine.
Ridiculously Simple Cashew Whipped Cream with No Added Sugar
Food as Medicine: 150 Plant-Based Recipes for Optimal Health, Disease Prevention, and Management of Chronic Illness was written by dietician Sue Radd, PhD. It’s a beautiful collection that showcase plants in a variety of flavorful ways. Sue keeps things mostly dairy-free, with the occasional option for some cheese thrown in. But overall, I found it quite inspirational for healthy, dairy-free needs.
The publisher said I could choose any two recipes to feature, and I simply had to pick this dairy-free cashew whipped cream for one of them. It’s clean and basic, yet so unique, creative, and nutritious. Because we still need at least a little dessert everyday, right? Sue enjoys this no sugar added whip with fresh fruit, but you can also dollop it atop some whole grain pancakes, waffles, or even nutritious brownies!
Special Diet Notes: Cashew Whipped Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, sugar-free, oil-free, and paleo-friendly.
Dairy-Free Cashew Whipped Cream
Recipe type: Dessert
- 1 cup raw cashews
- 4 canned pear halves, drained
- ½ teaspoon alcohol-free vanilla extract or vanilla paste
- Put the cashews in your food processor, and grind until completely powdered. It’s okay if it begins to clump, but you don’t want any nut chunks remaining.
- Add the pear halves and vanilla and puree for a few minutes, or until smooth and ivory in color, stopping to scrape down the sides of the bowl as needed.
- Transfer the cream to a glass jar and refrigerate. It will thicken as it sits. You can whip again, as needed.
Substitute ½ cup of apple juice for pears.
Substitute peanuts or almonds for the cashews. If using peanuts, rub off their skins first. If using almonds, blanch and rub off the outer skins for a whiter color.
Calories: 161 Fat: 12g Saturated fat: 2g Carbohydrates: 8g Sugar: 5g Sodium: 5mg Fiber: 3g Protein: 4g Cholesterol: 0mg