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a mason jar is filled with freshly made cashew cream dripping down from a spoon

Best quick cashew whipped cream

  • Author: Christiane
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 65 minutes (only 5 minutes active)
  • Yield: 1 jar 1x


Mildly sweet fluffy cashew cream! Mix raw cashews with water, low carb sweetener and flavourful spices for a delicious heavy cream alternative. Great as topping for berries!



Makes one mason jar or large dessert bowl

1 1/2 cup raw cashews

1 cup water, room temperature

1 tsp cinnamon powder

1/2 tsp vanilla powder

1 pinch of powdered cardamom

1 tsp low carb brown sweetener or coconut sugar

1 pinch of sea salt


  1. Soak your cashews in room temperature water for at least one hour.
  2. After one hour of soaking, rinse your cashews and put them into a food processor. Add 1 cup of fresh room temperature water (do not use the water in which you soaked the cashews).
  3. Add the low carb sweetener, salt and all your spices.
  4. Blend at high speed for a few minutes until you have a smooth cream. Stop a few times and scrape cream sticking to the sides of the processor back down towards the bottom with a rubber spatula. Before filling your cream into a bowl or jar, check whether there are any chunks left – and if yes, continue blending a little longer. That’s it!


  • Nutrition info is for the whole mason jar – so don’t get scared at the high numbers! You won’t eat it in one go, would you?
  • Category: low carb basics
  • Method: blend
  • Cuisine: vegan


  • Serving Size: 1 mason jar
  • Calories: 759
  • Saturated Fat: 59.2g
  • Carbohydrates: 37.3g net carbs
  • Protein: 24.7g

Keywords: vegan cashew whipped cream