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Cashew Whipped Cream

A light and creamy topping flavored with cashews, dates, and a hint of orange, this cream can be used in place of tofu or other nondairy whipped toppings on your favorite desserts. It’s also suitable for raw foodists.

Serves: 1
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Makes 1-1/2 cups

What you need:

  • 1-1/2 cups raw cashews
  • 6 pitted medjool dates
  • Filtered water
  • 1/3 cup fresh orange juice

What you do:

  1. In a medium bowl, place the cashews and dates, cover with filtered water, and set aside to soak for 2-3 hours or overnight.
  2. Drain soaked cashews and dates, and discard water. Transfer to a food processor, add orange juice, and process for 1-2 minutes to form a very smooth and creamy topping. Serve with pies, tarts or on top of fresh fruit. Store in an airtight container.

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