Raw whipped cream recipe
1 cup cashews
1 cup water
3 tablespoons honey
1 tablespoon lemon juice (or lime juice)
1 vanilla bean or 1 tablespoon pure vanilla extract
Tiny pinch salt
1/3 cup coconut oil (reserve - do not add to blender yet)
1 tablespoon lecithin (ground up in your coffee grinder if it hasn't been ground up already) (reserve - do not add to blender yet)
Directions
1. Add all ingredients except coconut oil and lecithin to blender. Blend until smooth.
2. Add the coconut oil and the ground lecithin (do not use chunky lecithin, grind it first!). Blend again until well distributed.
3. Pour liqudy raw whipped cream mixture into a bowl (or directly on top of the thing you want to eventually have whipped cream on it, example, brownies). The whipped cream will be quite runny and it needs to be refrigerated for about 8 hours in order to solidify into a more whipped creamy chunkiness.
4. The whipped cream will harden quite a bit if left in a bowl and refrigerated. So when using a bowl of whipped cream it'll come out looking like a scoop of ice cream and it's not very easy to spread.
It tastes delicious. It is to die for when eaten like ice cream on top of berries. :)
How will you enjoy your raw whipped cream?
The Rawtarian's Thoughts
This is a raw whipped cream recipe that tastes divine. However, it does not behave exactly like whipped cream because it will soften once it's out of the refrigerator. So please treat it more like ice cream (although it is kept in the refrigerator, not freezer), because it will melt so do not add it to your raw dessert until it's about to be eaten (similar to how you serve ice cream).
Lecithin is important in this recipe. It will help solidify the recipe. You can use sunflower lecithin or soy lecithin or another vegan type of lecithin. Lecithin can be purchased at health food stores or bulk food retailers (or online, of course). It's usually in granular form. If so, you'll need to grind it up into a powder using a coffee grinder.
Lemon juice is also important. Do not omit. Actually, everything is important in this recipe. Just make it how I say, okay? :)
Images
Comments
Ronn
Sep 19, 2011
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Laura-Jane, I don't know how you come up with these imaginative, delicious recipes, but I sure am happy you do! Your brownies with chocolate icing quickly became my family's favorite dessert! We make them every weekend and have them for our Sunday night treat. I grew up loving "frosting", and thought I'd never be eating it again after going raw. Now you've given us raw chocolate icing made with healthy ingredients, that's even better (*much* better!) than the frostings I loved as a kid! Thank you!
The Rawtarian
Sep 19, 2011
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It's my pleasure Ronn :) Thanks for your kind words :)
Naama
Oct 03, 2011
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Thank you :-)
The Rawtarian
Oct 03, 2011
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You're welcome Naama :)
Laura
Oct 05, 2011
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Where can I buy lecithin and what exactly is it?
The Rawtarian
Oct 07, 2011
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There are lots of different types of lecithin... you can get soy lecithin or sunflower lecithin or other types. Basically, it's extracted and it helps your recipe firm up. It's very useful to keep on hand b/c quite a few raw recipes (like some raw cheesecakes etc) use it.
It usually comes in sem-chunky powder form, and is often sold in bulk or in small bags.
You can probably buy it at your local health food store. I live in a very small rural town and even I can get it locally! PS: It's way easier to call around by telephone to your local HFSs rather than drive around town from store to store looking.
Soy lecithin is easier to find that sunflower lecithin.
PS: some people, in general, use irish moss (a type of seaweed) instead of sunflower lecithin but I have never been able to buy that locally so I have never used it.
Ashlyn
Jan 06, 2012
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I finally tried this and love it! I’ve never used lecithin before this recipe but I’m really enjoying experimenting with it!
Thanks for sharing
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