I invented this Cashew Pumpkin Spice Whipped Cream to go with my Organic Pumpkin Vegan Buckwheat Pancakes, and it turned out so delish that I decided to honor it with its own post!
One the great things about cashew whipped cream is that it’s easy to add other flavors to it without it losing its fluffy texture (unlike dairy whipped cream).
This is basically the same recipe as Super Easy Cashew Whipped Cream, substituting maple syrup for sugar, and adding pumpkin and cinnamon.
This recipe was given the ‘MMM!’ rating by my five-yr-old [picky] taste tester so you might want to go ahead and whip this up for Thanksgiving.
Or for any Fall dessert really.
(my kids ate it straight up with a spoon)
- 2/3 cup raw organic cashews
- 1/4 cup water
- 2 T. maple syrup
- 1/4 c. organic pumpkin puree
- 1 Tablespoon vanilla extract
- 1/4 t. salt
- 1/4 t. cinnamon
- dash ground cloves
Blend everything together until super-smooth!