vegan heavy cream

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.

Learn how to make 2 ingredient Cashew Cream, the dairy free alternative to heavy cream! Perfect for soups, creamy sauces, sour cream or even a sweet dessert topping. 

Cashew Cream

raw cashews

salt

garlic

maple syrup

vanilla extract

Soak the cashews: Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.

Blend: Drain the cashews, discard the soaking water and add to high powered blender along with 1 cup fresh water. Blend until very smooth, scraping down the sides of the blender as needed. For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.

For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.

Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.

Skip the dairy with this Vegan Heavy Cream Substitute! Made with just 2 ingredients, it&#39;s creamy, rich, and ready in 5 minutes. Perfect for adding a silky touch to your dishes without any hassle!

Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.

The day after, drain and rinse.

Blend cashews with water until smooth and serve immediately.

Plant-based heavy cream made with blended cashews.

Vegan Heavy Cream

filtered water ((for blending with the soaked cashews))

lemon juice

Soak raw cashews overnight in water covered on the countertop for about 8-12 hours.  Quick method - soak raw cashews in very hot water for 15 minutes to 1 hour before blending. (the longer they soak the smoother the consistency.)

Drain the soaking water off of the cashews and add them to a blender with 1 cup of filtered water and blend on high for 2 minutes until smooth and creamy.

Wonderful website, our Godson 23 is now living with us, he is a vegan and I am trying to learn vegan cookery, I am 75. Its a great adventure and I am learning lots. Thank you for sharing so much

Amo suas receitas . São em inglês,  então tenho que levar para outra página. Quero aprender os queijos veganos, amburgueres e salsicha. Obrigada pelo conteúdo.

Top 4 vegan heavy cream recipes from across the web

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Vegan Heavy Cream Substitute

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Vegan Heavy Cream Substitute

Vegan Heavy Cream

Top 4 vegan heavy cream recipes from across the web

The most viewed vegan heavy 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 Heavy Cream Substitute

Cashew Cream

Vegan Heavy Cream Substitute

Vegan Heavy Cream

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