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!
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.
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