Multipurpose Almond Whipped Cream

Multipurpose Almond Whipped Cream

Course: Dessert, Ingredient
Cuisine: Vega, gluten-free
Difficulty:: Easy
Yield: 1 3/4 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 14
Calories: 69kcal
Author: Traffic Light Cook
This vegan, nutty, multipurpose almond whipped cream adds extra deliciousness to your desserts, pancakes, and fruits. 
Print Recipe


  • 1 cup almonds (whole, raw)
  • 1 cup water filtered
  • 2 dates (preferably Medjool variety)
  • 2 tbsp maple syrup (can sub with honey)*
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp ground cinnamon (optional)


  • Soak the almonds overnight in cold water. If short on time, soak in hot (not boiling) water for at least four hours. 
  • Bring a small pot of water to boil. Add raw, soaked almonds to the boiling water and boil for 60-75 seconds. Drain the almonds in a colander and rinse with (room temperature) water. 
  • Peel the almonds by gently squeezing between thumb, index, and middle fingers. 
  • Add the blanched and peeled almonds to a blender with filtered water, dates, and maple syrup. If using flavors such as vanilla or ground cinnamon, add that as well. Whip the cream either with a whisk or a hand mixer on medium speed till the cream is throughly aerated and forms soft peaks (about 1 minute). 
  •  Refrigerate for at least 30 minutes before using. Enjoy.


  • please note that honey is not a vegan ingredient. If you are a pure vegan,  add 2 more dates to replace maple syrup.
Make different variation by changing sweetener amount and adding flavors:
  • For cakes, pie and pancake topping add 1/2 tsp of pure vanilla extract with all the ingredients before blending.
  • To use the cream in tea sandwiches, sweeten the cream with just 1 date and can add 1/2 tsp of ground cinnamon. 
Make it low sugar:
  • Add only 1 date+ 1tsp maple syrup to the recipe instead of 2 dates+2tbsp maple syrup 
  • To make it even lower sugar, add 1 date to the entire recipe


Serving: 2Tbsp | Calories: 69kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Sodium: 1mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Calcium: 31mg | Iron: 0.4mg