Our single cream is made by blending delicious cashew nuts with smooth coconut cream to create a rich and velvety delight perfect for cooking, salad dressings, desserts and wherever single dairy cream is used.
Allergen Statement: Contains Tree Nuts. May contains traces of Gluten and Dairy. Whilst this recipe contains no dairy or gluten containing ingredients, and we take great care during processing, the facility this product is made in does handle ingredients which contain gluten and dairy.
Consume within 7 days of opening. Keep refrigerated at or below 4°C
4 1/2 TBSP of any Butter, Margarine or Spread (straight from the fridge). We recommend Nuttlex but any will work. We would love it if you chose a vegan/plant based option.
1 Bottle Little Island Cashew Cream (straight from the fridge)
2.5 tsp Icing Sugar (optional)
1 tsp Vanilla Paste (optional)
In a small bowl, using an electric beater, whip vegan butter on a high setting for 2-3 mins until very pale, soft and creamy. This is a very important step so no short cuts! It pays to scrap down the sides once or twice.
In a slightly larger bowl add cream, icing sugar and vanilla, and whisk to combine.
Add whipped vegan butter to cream, then beat on high until you reach the consistency you want. If the product separates, continue to whisk for a minute and it should come together. If it still hasn’t come together add one more tablespoon of whipped vegan butter and continue to whip.
Product is best used immediately, but can be stored for up to a few hours in a cool dark place covered. Do not store whipped cream in the fridge.
Our whipped cashew cream will not look exactly like whipped dairy cream but it is as close as we have been able to get it for now. We're always working to make our products even better and improve on what we do.
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