This Homemade Vegan Heavy Cream recipe is a dairy-free alternative that's perfect for a variety of culinary uses, from sweet to savory. Made with raw cashews and water, it's simple to make but offers richness and depth of flavor.
5 minutesmins
5 minutesmins
Soaking time4 hourshrs
4 hourshrs10 minutesmins
2.5cups
Calories: 285kcal
Ingredients
1cupraw cashewssoaked for at least 4 hours or overnight
2cupsfiltered water
Instructions
Preparation
Soak Cashews: 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 and Rinse: Drain the soaked cashews and rinse them thoroughly under cold water.
Blend: Add the soaked cashews to a high-speed blender. Pour in the 2 cups of filtered water.
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.
Blend until Smooth: 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: Sample the cream and adjust seasoning or sweetness as needed. If it’s too thick, you can add a little more water; blend again until well combined.
Optional Straining
Strain the Cream: For a perfectly smooth texture, you can strain the cream through a fine mesh strainer or a nut milk bag into a clean bowl. 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.
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.
Notes
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)