This easy and versatile vegan heavy cream recipe is made with just three simple ingredients: cashews, water, and salt. It’s the perfect dairy-free alternative for use in soups, stews, sauces, and desserts.
Why We Love Heavy Cream
Let’s face it, heavy cream is often the “secret sauce” that elevates many dishes from good to spectacular. Its rich texture and depth of flavor can transform a bowl of fruit, enhance a plate of pasta, and provide the final touch to a delectable pastry.
But what if you’re on a plant-based diet, lactose intolerant, or simply looking for a healthier alternative? Enter homemade vegan heavy cream—a dairy-free, customizable marvel you can easily make in your kitchen. Making homemade vegan heavy cream gives you control over what goes into it.
How to make vegan heavy cream?
To make the cream, simply soak 1 cup of raw cashews in water for at least 2 hours, or overnight. If you don’t have time to soak them, put them in the microwave for 10 minutes coverd in water.
Then, drain the cashews and blend them with fresh water and a pinch of salt until smooth. The cream can be used immediately or stored in the refrigerator for up to 3 days.
Flavor Additions: Vanilla, Sweeteners, Spices
- Vanilla: A drop or two of vanilla extract can add a delightful aroma and subtle sweetness, making it perfect for desserts and coffee beverages.
- Sweeteners: From maple syrup to agave, there’s a range of vegan sweeteners to choose from based on your dietary needs and flavor preferences.
- Spices: Think beyond the basics! A hint of cinnamon or nutmeg can add complexity to your cream, making it the star of spiced lattes, pumpkin pies, or even savory dishes.
Nut-Free Option
- Use: Sunflower, hemp, or pumpkin seeds
- Coconut milk or cream can be a suitable option
- Make this 4 ingredient tofu crema
Frequently Asked Questions
- What to do if the consistency is off? A quick blend with more nuts or a thickening agent can help if it’s too thin. If it’s too thick, dilute it with some plant milk.
- How do you fix flavor imbalances?: Adjust sweeteners, spices, or salt as needed, and blend again.
- Can it be used 1:1 as a substitute for dairy heavy cream?: Generall,y yes, but some slight adjustments might be necessary depending on the specific recipe.
Homemade Vegan Heavy Cream Recipe with Cashews
Equipment
- Measuring cups and spoons
Ingredients
- 1 cup raw cashews soaked for at least 4 hours or overnight
- 2 cups filtered water
Instructions
Preparation
- Place raw cashews in a bowl and cover them with water. Let soak for a minimum of 4 hours or overnight. This softens the cashews and ensures a smoother cream.
Making the Cream
- Drain the soaked cashews and rinse them thoroughly under cold water. Add the soaked cashews to a high-speed blender. Pour in the 2 cups of filtered water. Blend on high speed for 2-3 minutes, or until completely smooth and creamy. The mixture should be entirely homogeneous with no cashew bits.Taste and Adjust the cashew heavy cream and adjust if it’s too thick, you can add a little more water; blend again until well combined.
- Optional Add-ins: If making a sweet cream, add the sweetener and vanilla extract to the blender. For a savory version, add a pinch of salt and nutritional yeast.
Notes
- Storage: Transfer the vegan heavy cream to an airtight container and store it in the refrigerator for up to 5-7 days. It can also be frozen for up to one month, although this may alter the texture slightly upon thawing.
- This recipe makes approximately 2-2.5 cups of vegan heavy cream, depending on whether you strain it and how thick you prefer it.
- The cream will thicken a bit when chilled, so consider this if you’re using it in recipes that call for a specific consistency.
- Optional Straining: You can strain the cream through a fine mesh strainer or a nut milk bag into a clean bowl for a perfectly smooth texture. Use a spoon to press down to make sure you extract all the liquid. This step is optional and may be skipped if a little texture is not a concern.
Optional for Sweet Applications
- 1-2 teaspoons of your choice of sweetener (e.g., maple syrup, agave nectar)
- 1/2 teaspoon pure vanilla extract
Optional for Savory Applications
- A pinch of salt
- 1/2 teaspoon nutritional yeast (for a slightly cheesy flavor)
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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