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Cashew Cream - Vegan-Style Whipped Topping


"This light and simple whipped topping is a good substitute for those looking for a vegan or non-dairy alternative without sacrificing good flavor. Especially delicious on fresh strawberries or pumpkin pie."
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30 m servings 113 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine silken tofu, cashews, and canola oil in a blender; blend until smooth. Add maple syrup, vanilla extract, and almond oil; blend until thoroughly mixed. Refrigerate cashew cream until set, about 20 minutes.


  • Cook's Note:
  • Confectioners' sugar can be used in place of the maple syrup, if desired. Confectioners' sugar will help the cashew cream thicken and resemble the texture of whipped cream.

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