Non-Dairy Cream
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This dairy-free heavy cream recipe, made with whole raw cashews, lemon, salt, and vinegar, is the perfect heavy cream substitute in soups, sauces, and more!
Non-Dairy Cream
If you need a dairy-free cream substitute, this cashew cream is delicious! Mashed raw cashews are a wonderful dairy-free substitute for heavy cream or sour cream for allergy sufferers. The puree has a creamy but mild flavor that’s great for any recipe that normally calls for cream. This sauce is also ideal for thickening cream soups or sauces.
I shared this recipe from This Sweet Potato Soup Recipe and thought it needed a post of its own. This recipe is from Danielle Walker’s new cookbook, Healthy in a busy, which includes gluten-free, grain-free, and dairy-free recipes. All of her recipes are FIXED! When I tried this cream in my soup, I knew this would be my new non-dairy cream substitute when coconut cream isn’t a good option.
A few ways to use Dairy Free Heavy Cream
More cashew recipes
Non-Dairy Cream
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Preparation time: 5 minutes
Cooking time: 0 minutes
Soaking time: 4 Hours
Total time: 4 Hours 5 minutes
This dairy-free heavy cream recipe, made with whole raw cashews, lemon, salt, and vinegar, is the perfect heavy cream substitute in soups, sauces, and more!
- 1 1⁄4 cups whole raw cashews, about 185 gr
- 3/4 Cup water
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon Apple Cider Vinegar
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In a bowl, combine the cashews with water to cover.
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Cover and let swell at room temperature for 4 hours. Drain the nuts, rinse well and drain again.
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Transfer to a high speed blender, add water, lemon juice, salt and vinegar and blend on high speed until very smooth and creamy, about 1 minute. No cashew residue should be visible.
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If necessary, scrape the sides with a rubber spatula and blend again for 30 seconds.
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Store in an airtight container in the refrigerator for 5 days.
Allow 4 hours for soaking the cashew nuts.
Treat: Use this dairy-free cream in place of heavy cream in creamy soups or casseroles. A high-speed blender is required to puree the cashew nuts into a very smooth cream. If you don’t have any, substitute 1 cup of unsweetened raw cashew butter. In this case, skip the soaking step and reduce the water to 1⁄3 cup.
Makes 1 1/2 cups
Portion: 2heaped tablespoons, Calories: 86kcal, Carbohydrates: 4.5G, Protein: 3G, Fat: 7G, Saturated Fatty Acids: 1G, Sodium: 25mg, Fiber: 0.5G, Sugar: 1G
Keywords: Cashew cream, non-dairy cream, non-dairy cream
