Move over whipped coconut cream, there’s a new homemade vegan whip in town.
It’s light, creamy, whippy, and it’s just screaming to be dipped, dolloped, and enjoyed as a topping on anything that’ll sit still. It’s made with just 3 ingredients. No soy. No oils. I love this whip because it is the perfect breakfast topping. Awesome on pancakes, waffles, fruit, oatmeal, parfaits, muffins, raw cheesecakes, fruit crisps and cobblers, a spoon, your finger… basically anything.
This whipped topping is the prelim to tomorrow’s recipe. I’ll give you a hint, it’s a baked good, and I actually already shared it weeks ago on Instagram. I had a slightly different cashew “icing” planned for these upcoming treats, but I woke up one morning with an idea to add yogurt to my cashew cream. I’m so glad I did.
While cashew cream is rich and thick, and certainly delicious, this yogurt+cashew variation is lighter, airier, and has an almost coconut whipped cream texture. I like that it isn’t quite as calorie dense as the full cashew cream, and the yogurt adds an awesome tangy-ness. In fact, it almost has a cheese-cake flavor. While whipped coconut cream is awesome and has so many uses, full fat coconut doesn’t always settle well with me for some reason. Also, sometimes I don’t want such a strong coconut flavor in my whipped topping. Although I used coconut yogurt, it isn’t an intense coconut taste, and if you really don’t like coconut, you can use another dairy-free yogurt like soy or almond.
The only exception to this yogurt cashew whip’s top-ability would be something like hot cocoa. It isn’t quite light enough to work for that, and would most likely sink in. Also I’m not sure the hint of yogurt would work there. In all other instances I can think of, this would be perfect! I can think of many recipes to utilize this whip, like fruit salads, tortes, no-bake cheesecakes, fruit dip, etc. Use your imagination, I bet you can come up with even more ideas.
Then again, there’s always a spoon. Or your finger.
Yogurt-Cashew Whipped Cream
- 1 cup of raw cashews, soaked for 4 hours, rinsed and drained well
- 1 cup of vanilla non-dairy yogurt (I used vanilla So Delicious coconut yogurt)
- 2 Tbsp of fresh lemon juice
Combine all ingredients in your high speed blender and blend from low up to high until completely smooth. Scrape into a lidded container and chill in the fridge, where it will firm up. Before serving, use a fork to whip it up. You could also use an electric hand mixer to make it fluffy.
The yogurt I used was sweetened, but you could also use an unsweetened vanilla yogurt, or even a plain unsweetened non-dairy yogurt. You’ll want to add sweetener to taste, such as stevia, powdered organic sugar, a few dates, or a little maple syrup. Adding a lot of extra liquid might yield a less whipped texture.
You can halve this recipe, but for easier blending, I would use the portions listed. Using 1/2 cup of cashews and yogurt is a little more difficult to blend, but it will work.
Do you ever make homemade vegan whipped topping? What kinds of things do you use it on?