Vegan Whipped Cashew Coconut Crème w/Sunset Berries

Say adios to saturated fat and fibre-less dairy and embrace this fabulous tasting vegetarian alternative. Easy to make, but this does involve planning ahead as the cashews need to soak overnight.


  • 1 cup raw whole cashews, soaked overnight or for 8 hours
  • 3 – 4 tbsp light ‘raw’ agave nectar. I use ‘Madhava’ and coconut sugar may work as well
  • 1 tsp brandy or Cointreau liqueur or ‘real’ vanilla extract
  • ½ cup Maison Orphee coconut oil, gently warmed to melt
  • Cold filtered water
  • ¾ cup fresh berries per person, (Raspberries, blackberries and blueberries)
  • Fresh mint leaves or lemon balm, to garnish


  1. Drain cashews and rinse with cold water. Place in a blender and pour in enough cold filtered water to just cover them. Blend on high scraping down sides of blender occasionally until the mixture is creamy and very smooth.
  2. Add agave nectar, brandy, and 2 tbsp cold water. Blend thoroughly on high.
  3. Reduce blender to low speed, slowly pour a steady stream of the coconut oil through opening in the blender lid. Continue to blend until emulsified, thick and creamy.
  4. Transfer to a glass bowl and chill in the refrigerator for 2 hours. Stir before using.
  5. Place one half of the berries in a sauce pan over medium heat. Cook, stirring gently, until berries soften without breaking up. Remove from heat and cool.
  6. Divide cooked berries and spoon into wide mouth champagne glasses. Top with a generous layer of the Whipped Cashew Coconut Crème. Sprinkle each with remaining berries, top with additional crème and garnish with mint leaves.

Note: Make a basic cashew crème to use in savory recipes in place of cheese, sour crème or yogurt. (Soaked cashews, a pinch of sea salt, water and perhaps a squeeze of lemon juice for a tart flavour.)