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Vegan Heavy Cream Substitute (Cashew Cream)

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5 from 3 reviews

Can’t have dairy but still craving cream? Learn how to make cashew cream from raw cashews with this easy guide using just 2 ingredients and a few simple steps!

Ingredients

Units Scale
  • 1 cup raw cashews
  • 1 cup of water or 1 cup of unsweetened non-dairy milk (oat milk, almond milk, or soy milk)

Instructions

  1. Soak the cashews in hot water for 10 minutes or boil for 5 minutes.
  2. Drain the cashews and add to a high-speed blender with 1 cup of water or non-dairy milk. Blend for 1-2 minutes until completely smooth.
  3. Use immediately or store leftover cashew cream in a sealed container in the refrigerator.

Equipment

Notes

This will NOT work for making whipped cream. Use this vegan coconut whipped cream recipe.

Use only raw cashews so you will get a neutral flavor.

Store in an airtight covered container in the fridge for up to 1 week. You will need to stir it before you use it. If it’s too thick add a little non-dairy milk or water then stir.

This vegan heavy is freezer friendly for up to 1 month. When you’re ready to use it simply thaw and blend until smooth.

Raw cashews are best for this recipe as they are both salt and oil free and will give you a neutral flavor.

Nutrition

Find it online: https://shaneandsimple.com/how-to-make-dairy-free-homemade-cashew-cream/