Do you think any dessert is better when it’s served with a little bit of whipped cream?  Me, too, but dairy cream is awfully high in fat and calories. That’s what led me to create my Vanilla Cashew Cream recipe. It’s a rich and delicious nut-based cream that’s ready in a jiffy because there’s no straining required.

A dollop of whipped cream turns ice cream into a sundae, makes a brownie feel like a king, and turns a simple raw Pumpkin pie into a cheer-worthy end to your Thanksgiving meal. The beauty of using Cashew cream instead of dairy cream is that everyone at the table can enjoy it guilt-free. 

No Whipping, Just Whirling

Hostesses love this cream because all you have to do to create this luscious dessert sauce is place all the ingredients into your blender and whirl away.

Oh! Here’s an important tip for blending raw cashew cream:  always put your liquid in first.  Having liquid on the bottom makes it easier for the blades to combine everything more fully.

Related Recipes: Pumpkin Pie