VEGAN HEAVY CREAM

How to make vegan cream at home with two simple ingredients. 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.

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Prep Time:  1o min

–– ½ cup raw cashews – ¾ cup plain non-dairy milk (or water)

Cook Time: 0

Ingredients

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1

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.

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Soak

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2

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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Blend

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RECIPE TIPS

Store in an airtight container in the fridge for five days. -This cashew cream thickens up even more when it’s heated up by adding it to soups or pasta dishes.

How to use

– Add creaminess to savory soups, stews, curries, pasta dishes and creamy sauces like alfredo sauce. – Add some sweetener like maple syrup or sugar and a dash of vanilla extract and use it as a vegan coffee creamer.

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.