Easy Vegan Cream (Heavy Cream Substitute)
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.
Servings: 6
Calories: 59kcal
Equipment
Instructions
- 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.½ cup raw cashews
- 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.½ cup raw cashews, ¾ cup plain non-dairy milk
Notes
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.
This dairy-free cream can be used just like regular heavy cream:
- Add creaminess to savory soups, stews, curries, pasta dishes and creamy sauces like alfredo sauce. I love having this as a base to vegan mac and cheese.
- Add some sweetener like maple syrup or sugar and a dash of vanilla extract and use it as a vegan coffee creamer.
- Add it to desserts as a great alternative to heavy whipping cream.
- Add a little pinch of salt and garlic powder to make a nice cream to drizzle on burrito bowls.
- Make a vegan ranch by adding in apple cider vinegar, onion powder, garlic powder, salt and fresh herbs like parsley and dill.
- Add some maple syrup and vanilla and drizzle it over fresh fruit.
Nutrition
Calories: 59kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg