Vegan Heavy Cream Substitute
Servings: 3.5 cups
Equipment
Ingredients
- 2 cups raw, unsalted cashew nuts (soaked)
- 2 ¼ cups cold filtered water
Instructions
- Place the cashews in a large bowl or container and cover with room room temperature water. Let soak on the counter for 4-6 hours until plump and soft or cover and place in the the fridge overnight.
- Drain and rinse the cashews.
- Place the cashews in a high-speed blender with 2 ¼ cups cold water and blend for several minutes until super creamy and all the nuts are completely blended. Scrape down the sides of the blender if needed.
- Transfer to a jar with a lid. Store in the fridge for 5-6 days - shake before using.
Notes
Express Version: boil a couple cups of water and pour over the cashew nuts. Cover and let soak for 60 minutes or more until softened. Drain, rinse, then follow recipe as written. This version works best with a high speed blender.
Storage:
For coffee cream, remove ¼ cup portion of heavy cream and stir in 1 tablespoon (or more) of water to thin it.
For cashew milk, remove ¼ cup portion of heavy cream. Stir 2 tablespoons of water into it for a milky consistency. Add more or less water to your personal taste.
- Store in the refrigerator in a jar or container for 5-6 days.
- Freeze for up to 6 months. I like to pour the heavy cream into ice cube trays and then once frozen, transfer to a freezer bag with a label. Add frozen to soups, stews or sauces for extra creaminess. Or defrost first then stir or blend* before using as a coffee creamer or in any recipe that calls for heavy cream. *Add a tablespoonful or two of water while blending if needed to correct consistency.
For coffee cream, remove ¼ cup portion of heavy cream and stir in 1 tablespoon (or more) of water to thin it.
For cashew milk, remove ¼ cup portion of heavy cream. Stir 2 tablespoons of water into it for a milky consistency. Add more or less water to your personal taste.