Combine the coconut milk, agar powder and raw sugar in a saucepan and stir vigorously. Bring to a boil over medium heat and then reduce to a simmer, maintaining it for 15 minutes. Don't let the heat be too high or the coconut milk will boil over.
Pour the mixture into a metal bowl and freeze for around 50 minutes, uncovered.
Transfer the mixture into a high-speed blender. Add the cashews and the vanilla extract to it. Blend until very smooth.
Transfer back to the metal bowl and chill in the refrigerator for at least three hours before using it.
If you are making raspberry whipped cream, using an electric hand mixer, mix the already chilled cream with the thawed raspberries. Whip until the cream is smooth and has a pink colour.
Whip the cream before serving or directly pipe it on top of cakes, cupcakes, pies, etc. using a piping bag. You can also use the cream as a pie/cake filling.
Store it in the refrigerator for up to seven days. Enjoy, it's absolutely delicious!