Easy Vegan Heavy Cream (3 Ingredients)
Vegan heavy creamy is a quick and easy alternative to use in recipes that call for dairy. You can whip up a batch in 5 minutes to use in all your favorite dishes.
Equipment
- Blender
- Spatula
- Mason jar
Ingredients
- 1 cup raw cashews (soaked)
- 1 tablespoon vegan butter
- 1 ¼ cups water (or plant milk)
- ¼ 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
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.
Soaking the cashews is especially important if you don't own a high-speed blender.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 3.2g | Protein: 2g | Fat: 5.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 57.5mg | Potassium: 71.3mg | Fiber: 0.4g | Sugar: 0.6g | Vitamin A: 44.6IU | Vitamin C: 0.1mg | Calcium: 7.5mg | Iron: 0.7mg
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