vegan cream

<em>Vegan cream is a perfect dairy-free heavy cream substitute, great for coffee, stirred into soups and used anywhere heavy creams and creamers are called for! Recipe makes enough for any typical recipe with a little leftover for later.</em>

VEGAN CREAM

raw cashews

Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).

For a quick method of soaking, let cashews sit in hot water for 5 &#8211; 10 minutes, drain, rinse and continue with recipe.

Soak the cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak

Yes indeed you did answer my questions, thank you! I'll be looking for your whipped cream recipe! Happy experimenting! :-)

Made it, so happy to find the recipe. Recently found out dairy and I don't get along lol. One extra step I took though for coffee creamer was to pass it through cheese cloth after. Great flavor just by itself.

I think this is a wonderful recipe, and it was really simple to throw together.  I do not have a Nutribullet, though.  I used an immersion blender and it seemed to do a good job at the time of blending, but now it seems kind of grainy? Also, after sitting in my coffee, the bulk of it settled to the bottom.  It did not blend well.  Is this because of the immersion blender? Or is this just something I'd have to accept?  Thank you!

I used my Vitamix. It didn't come out grainy at all.  Very smooth and creamy.

I wanted to make a sun-dried tomato sauce for my pasta, but the recipe I found included heavy cream, which is a no-go for me, being vegan.  I'm so happy to have found this recipe! This was so rich and creamy that I had to add more "milk" to the sauce recipe when it got too thick! I can't help but believe that mine came out better then that recipe, thanks to this cream;) Definitely a keeper.  I'd like to try this out next time with scrambled tofu.

Added this into pumpkin soup, so creamy and lovely!

Two ingredients are all you need to make this super easy vegan cashew cream! It whips up in minutes and is the perfect dairy-free substitute for heavy cream in your favorite recipes.

Cashew Cream

cashews,

water, (plus more as needed)

(plus

Place the cashews and 1/4 cup of water into the bowl of a food processor fitted with an s-blade.

Blend to a smooth paste, stopping to scrape down the sides of the bowl as needed.

Add additional water, a bit at a time and blending between additions until the desired consistency is reached.

Season with salt and blend in any additional seasonings, if using.

Cashew cream is the vegan invention for adding creaminess to soups and sauces without dairy! And it takes 5 minutes of hands on time. Here's how to make it.

water broth

salt

Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.

Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)

We think this is the best vegan heavy cream substitute recipe to use in soups, sauces, and other savory dishes, or desserts like custards, icing, and ice cream, and more. Now you can enjoy the indulgence of heavy cream with this healthier dairy-free alternative.

Vegan Heavy Cream Substitute

raw cashews (chopped or whole, unsalted)

unsweetened plain non-dairy milk (or water)

water

Place the cashews in a heat-safe bowl. Add boiling water, making sure to completely cover the cashews. Let sit for 15 to 20 minutes, then drain the cashews.

In a high-powered blender, combine the soaked cashews and non-dairy milk. Blend on high until smooth and creamy. You may have to occasionally pause the blender to scrape down the sides. If you prefer a thinner consistency, slowly add more milk or water, 1 tablespoon at a time.

Pour the heavy cream into a container with an air-tight lid, like a glass jar. Store in the refrigerator for up to 7 days.

Wondering how to replace heavy cream? This vegan heavy cream substitute is perfect for stirring into soups, curries and anywhere else cream is called for!

Heavy Cream Substitute (Vegan)

Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.

Drain the cashews and discard the soaking water. Add them to a high powered blender along with 1 1/2 cups of fresh water and blend for a few minutes until very smooth and creamy.

Use immediately anywhere you would heavy cream, or store in a covered container in the refrigerator until ready to use. It will keep in the refrigerator for about 1 week.

This cashew cream recipe is a staple in vegan cooking. Use it for a creamy addition to soups like my Vegan Tortellini Soup, as the base for a creamy pasta sauce, a spread on toast, or the base of a creamy salad dressing. 

Cashew Cream Recipe

cashews (raw)

water (see instructions)

lemon (juiced)

tsp salt

garlic (for savoury dishes)

maple syrup (for sweet dishes)

Add the cashews to a bowl with boiling hot water. Allow to soak for at least 10 minutes, and up to an hour. Drain, reserving half a cup of the water to blend. 

Combine all listed ingredients in a blender until smooth. Add a clove of garlic if savory, and a teaspoon of maple syrup for sweetness. 

For an easy salad dressing, take 3 tablespoons of cashew cream, and dilute with 1 tablespoon of water, 1 tablespoon vinegar and 1/2 teaspoon dried parsley.

This non-dairy cream substitute is great to use in stews, soups, curry, pasta or anytime you need an alternative to heavy cream. Made from cashews and easy to make.

Easy Vegan Cream (Heavy Cream Substitute)

cashews

¾ cup plain non-dairy milk (or water)

Boil some water. Add the raw cashews to a large mug or mason jar. Pour the boiled water over the cashews and let them soak for 10 minutes.

Strain the water away and add the soaked cashews to a blender. Add in the non-dairy milk or water. To make this extra creamy, use coconut cream. Blend on high until it makes a smooth consistency. If you want this to be more thick, only add ½ cup of liquid.

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VEGAN CREAM

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Cashew Cream

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Top 7 vegan cream recipes from across the web

The most viewed vegan cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

VEGAN CREAM

Cashew Cream

Cashew Cream

Vegan Heavy Cream Substitute

Heavy Cream Substitute (Vegan)

Cashew Cream Recipe

Easy Vegan Cream (Heavy Cream Subst...

The most viewed vegan cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine