At least 8 hours before you intend to enjoy, make your whipped cream base. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes, then drain out the water.

To a high-speed blender, add soaked cashews, fresh water, and melted refined coconut oil. Blend on high for at least 3 minutes until smooth, creamy, and completely incorporated.

Place the cashew cream base into a jar with a lid and refrigerate for at least 8 hours.

When ready to serve, vigorously shake your jar for 10-15 seconds — this may be enough to whip your "cream", depending on blender speed and length of blending! If the whipped cream doesn’t look set enough, you can beat it with a whisk until it forms soft peaks – up to 2-3 minutes. If it still doesn't look set, you can VERY carefully use an immersion blender or electric mixer, but we found it can be easy to over-whip it and cause the fat to separate from the liquid.

Add the vanilla extract and optional powdered sugar and gently whisk once more. Avoid over-mixing!

This whipped cream is delicious with fresh berries, pudding, mousse, pot de crème, chocolate cake, key lime pie, and other chilled treats. Due to the coconut oil, it melts when served on hot items.

Leftover whipped cream will keep in a sealed container in the refrigerator for up to 3-4 days. If the whipped cream has separated after refrigerating, gently whisk until it comes back together.