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Vegan heavy cream is a rich and flavorful alternative to use when recipes call for dairy-based heavy cream. Quick and easy to make, this recipe works beautifully in soups, curries, sauces, and more!
Table of Contents
❤️ Why you’ll love this recipe
- Quick: Once the cashews are soaked, just blend the ingredients. It takes all of 5 minutes from start to finish!
- Great to keep on hand: Easy to make ahead of time, this heavy cream substitute is a staple to keep stocked for all your cooking needs.
- Healthy: Thanks to the use of cashews, this vegan heavy cream recipe is full of fiber and healthy fats.
- Budget-friendly: Many store-bought alternatives can be costly, but this recipe is made with affordable ingredients (with options to make it even more cost-effective).
If you find this dairy-free heavy cream recipe useful, you may want to add vegan buttermilk, vegan whipped cream, vegan condensed milk, vegan cream cheese, and dairy-free sour cream to your kitchen repertoire!
🥛 What is heavy cream?
Heavy cream is made up of the thick layer of fat that is scraped off of non-homogenized milk. Often, it is used interchangeably with whipping cream.
To be classified as heavy cream, the end concentration needs to contain a minimum of 36% milk fat, and it must be pasteurized.
🌱 What is vegan heavy cream?
Vegan heavy cream is a nut-based product made primarily out of cashews with a touch of dairy-free butter. This substitute emulates the smooth texture and creamy taste of dairy.
We designed our recipe to be used in a myriad of applications, especially for those suffering from lactose intolerance or wanting to steer clear of animal products.
🤔 Can I whip vegan heavy cream?
Unfortunately, dairy-free heavy cream is not able to whip the way heavy whipping cream does. This recipe is best used as a replacement in soups, smoothies, curries, or coffee.
🛒 Ingredients & substitutions
- Raw cashews: It’s best to use raw, unsalted cashews to form the base of the heavy cream. Not a fan of cashews? Use almonds for a more neutral flavor, or sunflower seeds for a more cost-effective option.
- Vegan butter: Added to increase the fat content, but it is optional. You can also use olive oil or avocado oil instead of vegan butter.
- Water: Crucial for transforming the cashews into a paste. Non-dairy milk can be used in place of water for a slightly creamier texture.
- Salt: To bring out the flavors of the rest of the ingredients.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 Instructions
Step 1: Soak the cashews
Before you begin, you’ll want to soak the cashews in water for 4-6 hours, or overnight. If you’re in a pinch for time, add the cashews to a bowl with hot water, and let them sit for 15 minutes before draining.
Step 2: Blend
Add all of the ingredients to a blender, and blend on high until a smooth consistency is formed, scraping down the sides as needed.
Step 3: Adjust
Add 1 teaspoon of water at a time, blending in between to thin out the mixture. Once the desired consistency has been reached, use your vegan heavy cream right away. Or, transfer the mixture to a glass jar to refrigerate. Enjoy!
If you have questions about making a vegan heavy cream substitute, check out our FAQs or leave a comment down below!
🍲 How to use dairy-free heavy cream
From savory recipes to sweet treats, there are endless ways to use dairy-free heavy cream! Here are some of our favorites:
- Potato soup: A great way to thicken up soup and enhance its taste.
- Thai red curry: Adds a silky texture and rich flavor to all curry recipes, while taming the heat.
- Fettuccine alfredo: Add it to the sauce for a decadent pasta.
- Coffee: Use it to replace the creamer in your morning coffee or latte.
🌡️ Storage & reheating
The great thing about this vegan heavy cream substitute is how long it stays fresh. Follow these simple storage tips for the best results:
- Fridge: Vegan heavy cream stays fresh in the fridge for up to 1 week. To preserve the flavor, we recommend storing it in a glass jar.
- Freezer: If you can’t use the heavy cream within a week, transfer it to the freezer in a glass jar or freezer-safe container for up to 3 months.
- Thawing: To use your cream, let it thaw in the fridge overnight, and it should be ready to go. You can always blend it again to smooth it out.
Note: The consistency will thicken as it sits, making it even better the next day. If you need to thin it out, add 1 teaspoon of water at a time.
♻️ Variations
- Cheaper option: If cashews are expensive where you live, use sunflower seeds for a less expensive and similar option.
- Different milk: Blend your ingredients with dairy-free milk instead of water for an even richer taste and creamier texture.
- Oil: Feel free to swap out the butter for a neutral oil such as avocado, canola, or vegetable oil.
- Nut-free: If anyone in your family has a nut allergy, sunflower seeds are still the next best option.
🧑🍳 Top tips
- Use raw cashews: Compared to roasted or salted cashews, raw cashews create a flavor that more closely emulates traditional heavy cream.
- Quick soak: If you’re like us and forget to soak the cashews ahead of time, don’t worry. You can always quick-soak them. To do so, cover the nuts with boiling water, then let them sit for 15 minutes to soften.
- High-speed blender: For the best results, use a high-speed blender to ensure the ingredients are well combined and velvety smooth.
- Chill it: Once blended, let your vegan heavy cream chill in the fridge for 1-2 hours to thicken up perfectly.
💬 FAQ
Technically, you don’t have to soak cashews before blending them. However, soaking the cashews makes blending easier. Plus, it removes some phytic acid, making their nutrients easier to absorb and digest.
Yes and no. As the name suggests, whipped cream is created when heavy cream has been whipped until light and fluffy.
Although tasty and versatile, this dairy-free heavy cream cannot be beaten into a fluffy whip. You’ll need a separate vegan whipped cream recipe for that!
🍴 More dairy substitutes
If you enjoyed making this vegan heavy cream substitute, be sure to check out some more vegan staples like the following:
- Vegan cotija cheese: Perfectly crumbly cotija made from a base of almonds.
- Vegan queso fresco: Creamy, smooth, and completely dairy-free queso.
- Vegan parmesan: To serve atop your favorite pasta dishes.
- Dairy-free bread: Warm, tender, and soft vegan bread.
- Coconut butter: A budget-friendly alternative to store-bought options.
Easy Vegan Heavy Cream
Equipment
- Blender
- Spatula
- Mason jar
Ingredients
- 1 cup raw cashews, soaked ($1.72)
- 1 tablespoon vegan butter ($0.20)
- 1 ¼ cups water or plant milk
- ¼ teaspoon sea salt ($0.01)
Instructions
- Soak cashews for 4-6 hours or overnight. Alternatively, quick-soak the cashews by adding them to a bowl and pouring hot water over them. Leave them for 15 minutes, then drain them.
- Add the cashews to a blender along with the vegan butter, water (or plant milk), and salt. Blend on high until smooth, scraping down the sides throughout. For a thinner consistency, add water 1 teaspoon at a time.
- Serve immediately, or transfer to a glass jar and refrigerate. The consistency will thicken as it sits in the fridge. Enjoy!
Notes
- Use raw cashews: Compared to roasted or salted cashews, raw cashews create a flavor that more closely emulates traditional heavy cream.
- Quick soak: If you’re like us and forget to soak the cashews ahead of time, don’t worry. You can always quick-soak them. To do so, cover the nuts with boiling water, then let them sit for 15 minutes to soften.
- High-speed blender: For the best results, use a high-speed blender to ensure the ingredients are well combined and velvety smooth.
- Chill it: Once blended, let your vegan heavy cream chill in the fridge for 1-2 hours to thicken up perfectly.
- Nutritional information is a rough estimate and should not be taken as health advice.
- Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD.
