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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
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


  • 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


  • 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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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


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