If you’re going to have pumpkin pie, in my world, whip cream is a necessity! Enjoy this whip cream anywhere else you would use regular whip cream, only without the dairy and just as quick and easy to make as old-fashioned whip cream.
½ Cup Macadamia Nuts
½ Cup Cashews (or substitute all macadamia nuts)
½ Cup Almond Milk
2 Tbsp Agave Nectar
1 Tbsp Vanilla Extract
1 tsp Psyllium Seed Powder
If you’re using cashews, soak them for ~4 hours (macadamia nuts do not require soaking). Blend almond milk, agave, nuts, and vanilla in high powered blender until creamy. Add psyllium powder and blend until mixed. Pour into a container and chill for a couple of hours for best taste and thickness.
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