Whipped Cashew Cream

10 minutes to prepare, plus two hours to chill

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  • 1 cup thick cashew cream
  • 1/4 cup light agave nectar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup refined coconut oil, warmed until liquid


  1. Place the cashew cream in a blender with the agave nectar, vanilla, and 1/4 cup water. Blend until combined.
  2. With the blender running, add coconut oil through the hole in the blender lid. Blend until emulsified.
  3. Pour into a bowl, cover and refrigerate for 2 hours. Stir before using.

Nutritional Information

  • 8Servings
  • 272Calories
  • 24gFat
  • 12gCarbohydrates
  • 3gProtein
  • 0mgSodium
  • 9gSugar
  • 1gFiber

This recipe inspired in part or in whole from here.

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