Magical Vegan Cashew Whipped Cream

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Dipping a fresh strawberry into a bowl of cashew whipped cream

Whipped cream lovers and coconut haters, a very important problem has been solved. Introducing FLUFFY, dairy-free whipped cream that tastes shockingly similar to the real deal (with no coconut taste…at all)!

Just 3 ingredients required for this magical vegan whipped cream! Let us show you how it’s done.

Cashews, water, vanilla, coconut oil, and powdered sugar

How to Make Vegan Cashew Whipped Cream

Now, before our friends with coconut allergies get too excited, we’re still working on a solution for you. This vegan whipped cream relies on the magic of refined coconut oil to create a fluffy texture without any coconut taste.

Stirring a creamy blended mixture in a blender

We blend up the refined coconut oil with soaked cashews and water to create a smooth and creamy mixture.

Pouring a creamy cashew mixture into a glass jar

Then we transfer it to the refrigerator where the chilling process does most of the work. Once chilled, the mixture thickens and is moments away from becoming some seriously dreamy whipped cream!

Stirring vanilla into vegan cashew whipped cream

Once chilled, shake your jar for 10-15 seconds to whip the “cream”! If it’s not quite whipped enough after that, you can beat (gently) with a whisk or electric mixer, being careful not to whip too much or it can separate.

The final required ingredient is vanilla extract, which gives it a classic whipped cream flavor. If you prefer a little sweetness, you can also whisk in a little powdered sugar, but we didn’t find it essential!

Opening a jar of whipped cashew cream

We can’t wait for you to try this magical vegan whipped cream! It’s:

Neutral in flavor
Easy to make
& Undetectably dairy-free!

Enjoy it with fresh berries, pudding, mousse, pot de crème, chocolate cake, key lime pie, or any other chilled dessert. It doesn’t work as well for hot items because the coconut oil causes it to melt on contact.

More Magical Vegan Cashew Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Vegan whipped cream on a fresh strawberry

Magical Vegan Cashew Whipped Cream

Fluffy, dairy-free cashew whipped cream that looks and tastes shockingly similar to the real deal! No coconut taste and made with just 3 ingredients!
Author Minimalist Baker
Prep Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Servings 8 (~2-Tbsp servings)
Course Dessert, Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1/4 cup raw cashews
  • 3/4 cup water (plus more for soaking cashews)
  • 1/3 cup melted refined coconut oil (refined ensures no coconut taste)
  • 1-1 ½ tsp vanilla extract
  • 1 Tbsp powdered sugar (optional // sifted if clumpy)


  • At least 8 hours before you intend to enjoy, make your whipped cream base. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes, then drain out the water.
  • To a high-speed blender, add soaked cashews, fresh water, and melted refined coconut oil. Blend on high for at least 3 minutes until smooth, creamy, and completely incorporated.
  • Place the cashew cream base into a jar with a lid and refrigerate for at least 8 hours.
  • When ready to serve, vigorously shake your jar for 10-15 seconds — this may be enough to whip your "cream", depending on blender speed and length of blending! If the whipped cream doesn’t look set enough, you can beat it with a whisk until it forms soft peaks – up to 2-3 minutes. If it still doesn't look set, you can VERY carefully use an immersion blender or electric mixer, but we found it can be easy to over-whip it and cause the fat to separate from the liquid.
  • Add the vanilla extract and optional powdered sugar and gently whisk once more. Avoid over-mixing!
  • This whipped cream is delicious with fresh berries, pudding, mousse, pot de crème, chocolate cake, key lime pie, and other chilled treats. Due to the coconut oil, it melts when served on hot items.
  • Leftover whipped cream will keep in a sealed container in the refrigerator for up to 3-4 days. If the whipped cream has separated after refrigerating, gently whisk until it comes back together.



*Recipe as written makes ~1 cup whipped cream.
*Inspired by Mundus Foods Dairy-Free Whipped Cream, available at Market of Choice in Bend, Oregon.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 (two-tablespoon) serving Calories: 104 Carbohydrates: 1.3 g Protein: 0.7 g Fat: 11.1 g Saturated Fat: 9 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 28 mg Fiber: 0.1 g Sugar: 0.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 1.6 mg Iron: 0.2 mg

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My Rating:

  1. Maddie says

    This was soooo delicious and definitely feels magical! My one question is – the final product was a bit grainy rather than smooth. I was wondering if you had any advice for what I might do differently next time so that it comes out more smooth. It did appear smooth after the initial blend but perhaps it was kind of hard to tell at that stage. Thank you for your advice! <3

  2. Femke says

    my cream base turned very solid after a night in the fridge. I tried shaking it but it only becomes grainy with big lumps in it. I can’t pour it in a bowl as nicely as in the video… Any ideas as to how that could have happened? Not just the fridge batch but even the small residue in the mixer base that I had left in the sink turned solid.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Femke, sorry that happened! We wonder if perhaps it blended too long, causing it to start becoming a “butter”.

  3. Ashley says

    I tried making this recipe last week, but unfortunately it did not work. It stayed a liquid, even after the 8+ hours in the fridge and both shaking and whipping by hand. Any ideas what might have went wrong with my attempt?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry that happened, Ashley! Did you try an immersion blender or electric mixer after trying to whip by hand? We wonder if the length of time or how powerful of a blender you have for the initial blend is making a difference!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, definitely yes to pumpkin spice! We aren’t sure if pumpkin purée would cause it to lose it’s fluffiness, but perhaps 1-2 Tablespoons might work. Let us know if you try it!

  4. Ci says

    Coconut oil, albeit vegan is so bad for us because it is high in saturated fat (where you’d usually find in animal fat). I noticed you use coconut milk/coconut oil on many of your recipes. It would be nice to test substitutes that are healthier. Thank you for sharing.

  5. Heidi says

    Hello. Sounds awesome. I can eat store bought roasted cashews, yet can not eat raw cashews – can I use roasted instead?

    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, possibly! We don’t think the flavor would be as neutral though. Let us know if you try it!

  6. Vicky Lindsay says

    Sounds wonderful. LOVE good alternatives to dairy favorites!
    Can I add the vanilla and sweetener to the cashew cream before refrigerating to be all ready for company and desert?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, we tested it that way and found it interfered with creating the right texture. Possibly due to the alcohol in vanilla extract? You could try vanilla bean powder!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think that will work, unfortunately! Coconut oil becoming solid below room temperature is what allows it to thicken enough when refrigerated. But let us know if you do some experimenting!

  7. Shai says

    Wouldn’t it make sense to add an emulsifier like Lecithin to keep the emulsion stable? Maybe some soy which has it naturally?
    Maybe replace the water in the recipe with soy milk?