While vegan cream may not be as thick as dairy-based cream, it can still be used to create rich and creamy dishes.Ĭoconut milk is used instead of heavy whipping cream in this vegan whipped cream recipe. It can be used in many ways, including as a coffee creamer, in baking, and as a topping for desserts. I love to hear what you think, or any changes you make.Vegan cream can be made from a variety of plant-based ingredients, including coconut milk, cashews, and soy milk. If you try this easy dairy-free cream recipe, please let me know! Leave a comment and rate it below.
Ice cream: In place of milk, add thickness to no-churn Chocolate Banana Ice Cream or Cherry Garcia Banana Ice Cream.Mashed potatoes: Use it in these Vegan Mashed Potatoes for an ultra creamy and decadent side dish.Tofu scramble: It’s great in this Everyday Tofu Scramble, adding fluffiness and creaminess.Gratin: It’s a perfect cream for this Creamy Kale & Mushroom Gratin, or your favorite gratin or stroganoff recipe.Stir into this Lavender Chai Tea-Concentrate or Orange Spice Hot Cocoa. Coffee + tea: Use it as a vegan coffee creamer for your favorite hot or iced coffee.Soup: Stir into or drizzle on Tomato Basil Soup, Vegan Cauliflower Soup, Creamy Celery Soup, or Mushroom Soup.Here are a few of my favorite ways to use this easy recipe: Thick, but not too thick, this dairy-free cream is great stirred into soups, coffee, or used in creamy baked dishes. Freezer: This vegan cream is freezer friendly and can be stored for 2 – 3 month in freezer safe containers.Be sure to give a good stir before using. Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week in an airtight container.I often purchase Terrasoul Raw Cashews online (affiliate link) from Amazon (it’s a 2 lb bag and nice to always have on hand, just store them in the fridge for maximum freshness). You can find cashews in bulk at Sprouts and other health-conscious grocery stores. I do not recommend using an immersion blender as it’s not powerful enough.īuying raw cashews. A high-speed blender will also work great. It’s compact, easy to clean, and is great for small jobs like this. Recommended equipment. I used my NutriBullet (affiliate link) for this vegan cream. You just may need to add a bit more water while blending. If you’re in a hurry, you can still make this vegan cream successfully without soaking. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. Why soak cashews? Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. Or use right away in any recipe calling for vegan cream.Īnd that’s it, vegan cream made simple and easy! Place in a covered container and place in the fridge until ready to use. For a quick method of soaking, let cashews sit in hot water for 5 – 10 minutes, drain, rinse and continue with the recipe.īlend cashews and water: Place cashews and water into the blender cup and blend until creamy (shown below).Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).Soak the cashews: It’s best to soak your cashews in water before starting.
#Best vegan heavy cream substitute how to#
You can also easily purchase Raw Cashews (affiliate link) online.Īdding flavor: For flavored coffee cream, add a little pure maple syrup, vanilla and/or cinnamon for a delicious flavored tea or coffee creamer! How To Make Vegan Cream To keep the cost low I buy my cashews in the bulk section (pref. But making your own, cup for cup is cheaper than store-bought vegan creamer.
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