Raw & Vegan Vanilla Whipped Cream!

Written by Ames Starr

Just because you're avoiding dairy doesn't mean you have to miss out on the biggest dairy delight — cream. This recipe is so good, I once fed it to a very dairy-intolerant friend, and she got mad at me because she thought I was being careless! Mind you, that very quickly turned to joy when I told her what she was really eating. This recipe is full of good fats from the coconut, and it isn't shy on flavor.


  • 1 young coconut — approximately 1 cup each of flesh and water
  • 1 cup cashews, soaked
  • 1/2 cup coconut oil
  • 1/4 cup agave or coconut nectar
  • 1 vanilla pod, or 3 tsp. vanilla extract
  • 1/2-1 tsp. psyllium


Crack open your coconut and pour the water into a bowl or jug. Keep separate.

Scoop out the coconut flesh and place it in your blender.

Add all other ingredients.

Add about 1/4 cup of the coconut water.

Blend until creamy. If it is very thick, add a little more coconut water.

Pour into a container and place in the fridge. It will set when it has cooled.

Before serving, "beat" the set cream with a spoon, just to loosen it a little.

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