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
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.
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
- Replace the sour cream in this creamy zucchini soup.
- Top this sweet potato turkey chili.
- Or over this black bean soup.
- Stir it into this Slow Cooker Butternut Pear Soup.
- Top your tacos.
More Cashew Recipes
Dairy-Free Heavy Cream
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.
- 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.
