Creamy Vegan Cashew Whipped Topping Recipe
1 ½ cups raw cashews
6 pitted medjool dates
1/3 cup fresh orange juice
1) Soak the cashews and dates
In a medium bowl, place the cashews and dates, cover with filtered water, and set aside to soak overnight or at least 2 to 3 hours.
2) Add the orange juice and process until smooth
Drain the soaked cashews and dates and discard the water. Transfer to a food processor, add the orange juice and process 1 to 2 minutes to form a very smooth and creamy topping. Serve with pies, tarts or on top of fresh fruit. Store in a covered container in the refrigerator for up to 1 week.
This recipe makes about 3 cups of Creamy Vegan Cashew Whipped Topping.