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Cashew Whipped Cream | Using ISI Canister

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I have owned an ISI dispenser for almost 10 YEARS (brand-new, in the box) but can you believe that it’s only been within the past few years that I have even begun to tinker with it? How can that be?  How could I neglect a kitchen gadget?!!  I need to be admitted to the “kitchen asylum” and rethink my dedication to culinary arts.

vegan cashew whipped cream in ISI canister

“Sophisticated” Cashew WHIPPED Cream

For many, straight up cashew cream is “been there, done that.” It’s one of the first things we learn to make in the raw food world. Maybe you’re new to the raw food mainstream, though, and you haven’t made it yet. I started thinking about how best to inspire you, because that’s why I’m here . . . and that’s when my creative light bulb came on! I decided I’d better learn to use my ISI whipper-upper-thing-a-ma-jig.  It took several tries to get this recipe right.  It’s not that the previous experiments were bad… they were downright tasty, but they didn’t have the “body” that I was looking for in whipped cream.

vegan cashew whipped cream in ISI canister

Whip It Good!

Click (here) for a sneak peek into what I hear in my head as I share this recipe with you. Haha  So, why does a person need or want one of these gizmos? They’re fun–do you need another reason?  But seriously, you can create a fluffy cashew cream that pairs beautifully with any raw or cooked dessert.

Tips and Techniques

vegan cashew whipped cream in ISI canister

Where Can I Get One of These?

You can order through my online Amazon store by clicking the following link: ISI Gourmet Whip Plus canister. Don’t forget to order the Cream Whipper Chargers; they are required.  You can also check your local kitchen/department stores as well as the second-hand stores.  I found a second one, brand new in the box, for $5.   Enjoy and let me know how it goes! Oooh, I should let you know that I did try using blended fresh young thai coconut meat instead of cashews, but it didn’t work.  It came out runny and almost looked as though it had separated in the canister.

This whipped cream can be used in so many ways, but one of my all-time favorite ways is on top of a mug of warm hot chocolate. It is rich, creamy, and delicious. I hope you enjoy the recipe and have a blessed day, amie sue


Yields 2 1/4 cups


  1. Place the cashews in a bowl and cover with 3 cups of water.
  2. Cashews will swell as they absorb water during the soak time, so you need enough water to keep them covered.
    • Soaking cuts down on the phytic acid, which will help with digestion.
    • Soaking also softens the cashew, so they blend nice and creamy.
  3. After the cashews are done soaking, drain, and discard the soak water.
  4. In the blender, combine the cashews, sweetener, vanilla, water, coconut oil, lecithin, and salt.
    • Starting with the blender on low, work up to high.
    • Depending on the machine you have, this may take anywhere from 1-3 minutes.
    • Rub a little bit of the cream between your fingers. If you feel any grit, keep blending, until silky smooth.
  5. Pour the cream into the ISI canister.  Screw the lid on and change with one cartridge.
  6. Shake vigorously and enjoy!
    • Shake with each use and keep the unit straight up and down as you GENTLY press the lever.
    • For the first time use, always practice on a plate, so you get a feel for it.  Don’t press the lever too fast or it will spurt out a lot of air, making a mess of your dessert.
    • You’ll want to enjoy the whipped cream immediately, so if you are serving pie or hot chocolate, spray a dollop on top when you go to serve it.


36 thoughts on “Cashew Whipped Cream | Using ISI Canister

  1. Helen says:

    This looks fabulous, but I can’t help wondering….have you any thoughts on how healthy/safe it is to ingest NO2 nitrous oxide?

    • amie-sue says:

      Hello Helen,

      I am not concerned because I don’t use the ISI canister daily… desserts are a treat around here and it doesn’t always include the use of whipped cream. Have a great day, amie sue

  2. Lucy says:

    Wow, I never would have thought of this or that it was even possible to make with cashew cream! I remember using these whipped cream containers and charges all the time at Starbucks back in the day. I think I’m going to have to buy myself one of these and get whipping! Great idea! Thank you! :-)

    • amie-sue says:

      Morning Lucy,

      It took me several tries to get the recipe right… trust me I had all sorts of ingredients “spurting and sputtering” from that can. hehe I hope you enjoy the recipe. amie sue

  3. Susan Shapiro says:

    Hi, AmieSue hope you are well. This cashew cream looks amazingly delicious. When does one put the sunflower liquid lecithin? Thanks and have a great weekend!
    Susan from Brooklyn

    • amie-sue says:

      Good morning Susan,

      Oops, I forgot to tell you when, didn’t I?! I fixed that and you will now see when to add it within the preparation list. Blessings and enjoy. amie sue

  4. Linda St Angelo says:

    Amie Sue,
    I am so excited about this. I found one of these ISI canisters the other day at a second hand store for about $4.50. I have been wanting one for a while, but never think about it when I am out and about. This one looks brand new, and now I can try your wonderful cashew cream recipe. I need to get some chargers~~of course remembering that can be a challenge also….tee hee. I am amazed you do not have a raging headache (I took a peek at what goes around in your head while sharing) Hilarious.

    • amie-sue says:

      lol Linda… no headache today. :P Let me know if you try the recipe. I tend to see these units a lot at second hand stores, you got a good deal! Have fun and enjoy the sunshine today! Blessings, amie sue

  5. Nancy Lober says:

    Thank you Amie Sue. Will give it a try!

  6. I’ve seen coconut whipped cream, but never cashew whipped cream! So creative!! :D

  7. Marlene says:

    Is there a way to make the whipped cream without the ISI canister? Maybe a way to thicken it and still taste great. Hmmmm…..just wondering. Thank you for a great recipe. Marlene

    • amie-sue says:

      If there is a way, I haven’t come across it. It needs the gas cartridge to put air into it. But that’s not to say that there isn’t some other way… let’s keep exploring! hehe Blessings, amie sue

  8. Samantha says:

    Dear Amie-Sue,
    As always I love your creative recipes. Do you like to strain your cashew cream before adding the other ingredients? Or is it important to leave as is for the structure of the cream?
    Thank you,

  9. Orli says:

    It looks amazing!
    I have a question, did you try this recipe without the lecithin?
    Is there any replacement for it?
    Thanks again!!!

    • amie-sue says:

      Hello Orli,

      I don’t recommend it. It took me a lot of tries to make this recipe. You are welcome to explore and see how it goes… but as it, it worked perfectly for me.

      Blessings, amie sue :)

  10. Gina says:

    Hi Amie-Sue,this cream looks delicious! Just wondering if the 1/2 cup water is added in with all the other ingredients!
    Have a wonderful day!

    • amie-sue says:

      It is Gina. Sorry about that, I over looked adding it into the preparation. All is fixed. Keep me posted how it goes. Blessings! amie sue

      • Gina says:

        Thanks Amie-Sue! Wow you’re quick :)
        Have a great afternoon!

        • amie-sue says:

          lol, I try my best to answer questions asap since I realize that many people are in the middle making the recipes when a question pops up. :)

          • Gina says:

            I certainly appreciate it, and it is always such a treat to open my inbox and see a recipe from you waiting for me. Your recipes are wonderful and your commentary is delightful!

  11. Maru says:

    hi! this seems awsome! my question is:
    how many days in the fridge does the whipped cream keep the body and the good taste?
    because a cashew cream last lots of days, but the whipped one has air so Im wondering that..
    thensk and cheers from Uruguay!

    • amie-sue says:

      Hello Maru,

      You will want to squirt the whip cream out as needed. As far as how long it will keep in the canister? I am not 100% sure but I would want to use it up within a 2-4 days. Enjoy and many blessings, amie sue

      • maru says:

        Amy Sue, sorry, I dientes understand the squirt part. The thing is that I have a little tea stop and I want to offer a parfait with a cashew topping like this one.. The question is: how many days will t he whipped cream be perfect (taste, body, etc) in a fridge? No in the siphon, in the top of the parfait I mean.. Thenk you vero much and sorry for my english! You aré such an inspiration!

        • amie-sue says:

          Hello Maru,

          I would only add the whipped cream as the dessert is served. It won’t hold well to be put on the dessert and then stored for serving later. I hope that helps. Let me know. Blessings, amie sue

  12. Maru says:

    another question: if I freeze the desert, will i have the same texture once it is fresh again?
    thenk you very much! im a big fan!

    • amie-sue says:

      Hello Maru,

      Freeze the dessert? You mean just freezing the whipped cream or squirting it on the dessert and freezing it? The whipped cream doesn’t freeze well. Well, I should say… doesn’t thaw well. I tried freezing little whipped toppings on a baking sheet, in hopes of setting them on top of warm hot chocolate drinks… but they didn’t handle it well at all. This recipe is meant to be enjoyed as soon as possible… as most raw foods are to get the maximum nutrients.

      Have a blessed day, amie sue :)

  13. George says:

    The recipe looks great. I’ve tried before and failed. I want to try your recipe but I’m looking for an alternative to coconut oil. Any ideas?

    Thank you !

    • amie-sue says:

      Hello George, I don’t have a substitute for the coconut oil in this recipe. I was excited with the outcome of this recipe and didn’t continue experimenting with other ingredients. Sorry. Have a great evening, amie sue

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