Heavy Cream Substitute (Vegan)
Wondering how to replace heavy cream? This vegan heavy cream substitute is perfect for stirring into soups, curries and anywhere else cream is called for!
Servings: 8 servings
Calories: 134kcal
Instructions
- Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
- Drain the cashews and discard the soaking water. Add them to a high powered blender along with 1 1/2 cups of fresh water and blend for a few minutes until very smooth and creamy.
- Use immediately anywhere you would heavy cream, or store in a covered container in the refrigerator until ready to use. It will keep in the refrigerator for about 1 week.
Notes
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One thing this vegan heavy cream won't work for is making whipped cream. Make my vegan whipped cream or coconut whipped cream instead.
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For coffee creamer, you can add a teaspoon of vanilla and a few tablespoons of maple syrup. I'd also add a pinch of salt.
- To make the heavy cream even richer, substitute 1 can of full fat coconut milk + 1/2 cup water for the 1 1/2 cups water.
- It makes almost 2 cups of vegan heavy cream.
Nutrition
Serving: 1of 8 servings | Calories: 134kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg