I remember growing up as a kid and having Cool Whip at a 4th of July event at a friend’s house. I thought it tasted delicious – so sweet and cold. I thought it sort of tasted like ice cream. Little did I know at that point, what was in Cool Whip. Cool Whip is full of offensive ingredients including hydrogenated vegetable oil and high fructose corn syrup along with artificial flavoring and preservatives. I don’t really consider Cool Whip food; it’s pretty much chemicals masquerading as food.

This Cashew Cream recipe is a wonderful alternative to “whipped topping” or Cool Whip. Of course, real cream is a good option too, but not everyone does well with dairy. The cashews provide a bit of natural sweetness along with just a touch of maple syrup. Of course I have to mention that cashews a great source of healthy fats and magnesium, a mineral that most people don’t get enough of. Add a dollop to some fresh summer berries, or use cashew cream to make one of my favorite non-dairy ice cream recipes: Strawberry Banana Ice Cream. (The picture above is of the strawberry ice cream)

Cashew Cream
Adapted from “Nut Cream” in Feeding the Whole Family by Cynthia Lair.

Gluten free/Dairy free
Makes about ½ cup

½ cup raw unsalted cashews
1 tablespoon maple syrup
1 teaspoon vanilla
1 ½ teaspoons water

Pulse cashews in food processor into a fine meal. Add maple syrup and vanilla and process further. Slowly add water and process further until you have a thick cream.

Nutrition info per 1 tablespoon
57 calories, 1 grams protein, 4 grams fat, 4 grams carbs, <1 grams fiber, 2 grams added sugar

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