"Whipped Cream"

Serves: 8
Total Calories: 129


1/2 cup raw cashew nuts
1/2 cup soy milk
1/3 to 1/2 teaspoon powdered stevia extract (to taste)
1/2 teaspoon vanilla extract
2 teaspoons honey or maple syrup (optional)
pinch salt
1/2 cup canola oil


• Grind the cashews in a blender with the soymilk until creamy, using the pulse button. Periodically clean off the sides of the blender. Add the stevia extract, vanilla, honey or maple syrup, and salt. Blend until creamy.
• Slowly add the oil in a fine, steady stream through the center hole of the blender cover. Adding a few drops of water at this point may help thicken the cream. You may also have to use a little more oil.

NOTE: A whipped cream can be made using 1/2 cup cashew nuts and 1/2 cup water plus the oil or simply by using 1/2 cup soymilk plus the oil. I have found that a thicker cream can be made by combining the cashew nuts with the soymilk. At times, however, the cream may not get thick enough. It seems to be influenced by the weather.

Nutritional Facts:

Serves: 8
Total Calories: 129
Calories from Fat: 120

This "Whipped Cream" recipe is from the Stevia Cookbook. Download this Cookbook today.

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