Vegan Heavy Cream
Vegan heavy cream is a rich and flavorful alternative to use when recipes call for dairy-based heavy cream. This quick and easy-to-make recipe is ready in 5 minutes and works beautifully in soups, curries, sauces, and more!
Along with my vegan buttermilk, this vegan heavy cream recipe is a game-changer for plant-based cooking. You only need 3 ingredients and a blender, and you’re all set to create a versatile, dairy-free cream replacement.
Why I love this recipe
Store-bought cream alternatives can be costly, but this recipe is made with affordable ingredients, with options to make it even more cost-effective. Thanks to the use of cashews, this vegan heavy cream is also full of fiber and healthy fats.
Once the cashews are soaked, just blend them with a few other ingredients. The texture turns out luxuriously creamy and smooth, with a subtly rich flavor.
Since it’s easy to make ahead of time, it’s a great staple to keep stocked for all your cooking needs. It’s perfect for vegans or anyone who is lactose intolerant and looking for an easy cream replacement.
Ingredient notes
You’ll be shocked at how few ingredients go into this flavor-packed vegan heavy cream. Find a breakdown and suitable substitutes below!
Raw cashews
It’s best to use raw, unsalted cashews to form the base of the heavy cream. This way, they don’t overpower the flavor and add subtly sweet undertones.
Substitute: Not a fan of cashews? Use almonds for a more neutral flavor. Or, try sunflower seeds for a more cost-effective option.
Vegan butter
I like to add a spoonful of vegan butter to increase the richness, but this is optional.
Substitute: You can also use olive oil or avocado oil instead of vegan butter.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how easy it is to make vegan heavy cream with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
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, covered, for 15 minutes before draining.
Soaking the cashews is especially important if you don’t own a high-speed blender.
Blending
Step 1
Add the cashews, vegan butter, salt, and water to a blender. Blend the mixture on high until a smooth consistency is formed, scraping down the sides as needed.
Step 2
Add 1 teaspoon of water at a time, blending in between to thin out the mixture. Once the right consistency has been reached, use your vegan heavy cream right away. Or, transfer the mixture to a glass jar to refrigerate. Happy eating!
Expert tip
Soaking the cashews is essential for achieving the right cream consistency. The longer they soak, the creamier and smoother your vegan heavy cream will be.
Quick-soaking in hot water is more convenient and doesn’t take as much time, but I always say overnight soaking yields the best results.
As you’re blending, keep stopping and scraping down the sides of the blender to ensure the mixture is ultra-smooth. Any grittiness can affect the final texture of your dishes.
Serving suggestions
Vegan heavy cream is incredibly versatile, pairing incredibly well in recipes like vegan potato soup and vegan Alfredo sauce.
It can incorporated into pastries and even your morning coffee or a dirty chai latte as a dairy-free creamer. It’s also perfect for adding a creamy texture to smoothies or as a base for vegan ice cream.
Cooking tips
Use raw cashews: Compared to roasted or salted cashews, raw cashews create a flavor that more closely emulates traditional heavy cream.
High-speed blender: For the best results, use a high-speed blender to ensure the ingredients are well-combined and velvety. I’ve had the same Vitamix for 10+ years, so I always say it’s worth the investment.
Chill it: Once blended, let your vegan heavy cream chill in the fridge for 1-2 hours to chill and thicken perfectly.
Frequently asked questions
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.
No, this dairy-free heavy cream cannot be beaten into a fluffy whip. You’ll need a separate vegan whipped cream recipe for that.
Yes, but the texture might not be as smooth. If the cream is too grainy, strain it through a fine-mesh sieve or cheesecloth for a smoother consistency.
Storing
The great thing about this vegan heavy cream substitute is how long it stays fresh. Let it cool for a few minutes after blending and before storing for the best results.
Fridge
Vegan heavy cream stays fresh in the fridge for up to 1 week. To preserve the flavor, I recommend storing it in a glass mason jar.
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.
Freezer
If you can’t use your heavy cream within a week, transfer it to the freezer in a glass jar or freezer-safe container for up to 3 months.
Thawing
When you need more, let it thaw in the fridge overnight, and it should be ready to go in the morning. You can always give it a blitz in the blender to smooth it out again.
More dairy substitutes
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Recipe
Easy Vegan Heavy Cream (3 Ingredients)
Equipment
- Blender
- Spatula
- Mason jar
Ingredients
- 1 cup raw cashews (soaked)
- 1 tablespoon vegan butter
- 1 ยผ cups water (or plant milk)
- ยผ teaspoon sea salt
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. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.