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Whether or not you prescribe to the notion of New Year diets, it's nearly impossible to avoid evaluating your health habits in January. There's always a big shift in attention toward food, well-being, and exercise on blogs, in ads, and often with loved ones. Every year, I re-center on nutrition, and fitting in more healthy foods. Which is why I was enamored by this dairy-free cashew whipped cream recipe, and the book it's from, Food as Medicine.

Ridiculously Simple Cashew Whipped Cream with No Added Sugar

Food as Medicine: 150 Plant-Based Recipes for Optimal Health, Disease Prevention, and Management of Chronic Illness was written by dietician Sue Radd, PhD. It's a beautiful collection that showcase plants in a variety of flavorful ways. Sue keeps things mostly dairy-free, with the occasional option for some cheese thrown in. But overall, I found it quite inspirational for healthy, dairy-free needs.

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The publisher said I could choose any two recipes to feature, and I simply had to pick this dairy-free cashew whipped cream for one of them. It's clean and basic, yet so unique, creative, and nutritious. Because we still need at least a little dessert everyday, right? Sue enjoys this no sugar added whip with fresh fruit, but you can also dollop it atop some whole grain pancakes, waffles, or even nutritious brownies!

Special Diet Notes: Cashew Whipped Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, added sugar-free, oil-free, and paleo-friendly.

• 1 cup raw cashews
• 4 canned pear halves, drained
• ½ teaspoon alcohol-free vanilla extract or vanilla paste

1. Put the cashews in your food processor, and grind until completely powdered. It's okay if it begins to clump, but you don't want any nut chunks remaining.
2. Add the pear halves and vanilla and puree for a few minutes, or until smooth and ivory in color, stopping to scrape down the sides of the bowl as needed.
3. Transfer the cream to a glass jar and refrigerate. It will thicken as it sits. You can whip again, as needed.

More Cashew Dairy Alternative Recipes

Vegan Cashew Sour Cream

Easy Homemade Cashew Milk

Dairy-Free Goat Cheese Alternative

To make the dough;

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1. Add the dry ingredients to a large bowl – mix well.
2. Mix in the olive oil with the luke warm water.
3. Bring together until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
4. Add back to the bowl and cover with a damp cloth for about an hr.
5. Transfer back onto the floured chopping board and knead again to knock back.

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1. Add the oil to a large pan and heat to a low to medium heat. Add the onion and for aprox 8-10 minutes until soft and browning. Add in the garlic and herbs and stir for another few minutes, then add in tomatoes and mushrooms. Cook down for 3-4 minutes then add the lentils, tomato puree, balsamic, worchester sauce and soy. Stir and simmer for 5 minutes.
2. Season well.

To make the Parmesan;

1. Add all the ingredients to a food processor and blitz, not too much as you want some texture.

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1. Heat the oven to 180C and lightly oil a large baking tray.
2. To make two medium pizzas – Divide the dough into two then roll out the dough on a floured chopping board. Place on the baking trays.
3. Top the pizza with the bolognese then bake for 15 minutes, until the crust is cooked and a little golden.
4. Remove from the oven and then top with cashew parmesan, fresh mint and chilli flakes