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Dairy-Free Heavy Cream

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This Dairy-Free Heavy Cream recipe, made with whole raw cashews, lemon, salt and vinegar is the perfect replacement for cream in soups, sauces and more!

Dairy Free Heavy Cream
Dairy-Free Heavy Cream

If you need a dairy-free heavy cream replacement, this cashew based cream is delicious! Pureed raw cashews make a wonderful dairy-free replacement to cream or sour cream for those with allergies. The puree has a creamy but mild flavor which works great in any recipe that usually calls for cream. This sauce is also great for thickening cream based soups or sauces.

Dairy Free Heavy Cream

I shared this recipe from this Sweet Potato Soup recipe, and thought it needed to have it’s own post. This recipe is from Danielle Walker’s new cookbook Healthy in a Hurry, which features gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! When I tried this cream in my soup, I knew this would be my new dairy-free cream replacement, when coconut cream is not a good option.

A few ways to use Dairy Free Heavy Cream

cashew cream

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Dairy-Free Heavy Cream

5 from 4 votes
3
Cals:86
Protein:3
Carbs:4.5
Fat:7
This Dairy-Free Heavy Cream recipe, made with whole raw cashews, lemon, salt and vinegar is the perfect replacement for cream in soups, sauces and more!
Course: Sauce
Cuisine: American
Dairy Free Heavy Cream
Prep: 5 minutes
Cook: 0 minutes
soaking time: 4 hours
Total: 4 hours 5 minutes
Yield: 12
Serving Size: 2 heaping tablespoons

Ingredients

  • 1 1⁄4 cups whole raw cashews, about 185 g
  • 3/4 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon apple cider vinegar

Instructions

  • In a bowl, combine the cashews with water to cover.
    cashews soaked in water
  • Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
  • Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and blend on high speed for about 1 minute, until very smooth and creamy. There should be no visible bits of cashew.
  • If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
  • Store in an airtight container in the refrigerator for 5 days.

Last Step:

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Notes

Plan on 4 hours for soaking the cashews.
Tidbits: Use this dairy-free cream in place of heavy cream in creamy soups or casseroles. A high-speed blender is necessary to puree the cashews to a very smooth cream. If you don’t have one, substitute 1 cup unsweetened raw cashew butter. In this case, skip the soaking step and reduce the water to 1⁄3 cup.
Makes 1 1/2 cups
 

Nutrition

Serving: 2 heaping tablespoons, Calories: 86 kcal, Carbohydrates: 4.5 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 25 mg, Fiber: 0.5 g, Sugar: 1 g

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11 comments on “Dairy-Free Heavy Cream”

  1. This recipe was super-easy and resulted in a delicious vegan substitute for heavy cream. i have used it in sauces, but think it would work well with a little sweetener for fruit or desserts.

  2. Avatar photo
    Angela McDaniel

    I made this and used it in the Sausage and Kale soup. This is an excellent substitute for cream and tasted great!

    1. I was also wondering this. I looked online and people say you can freeze it, but the fats from the cashews will separate so it may look weird. You can stir it or put it in the blender again. I froze my extra cream in just over 1/4 c increments so I can thaw for soups. Hopefully it works out ok!

  3. Sounds intriguing!  I’m curious if a heavy duty food processor would work in place of a high speed blender?

    1. Avatar photo
      Angela McDaniel

      Hi,
      I couldn’t find raw where I was shopping and used roasted salted cashews. It still turned out awesome!