This Vegan Heavy Cream Recipe is rich, smooth, and velvety, made with just 2 simple ingredients: cashews and water! It's an easy dairy-free substitute for heavy cream that adds delicious richness to soups, pasta sauces, curries, and more.
If you love making creamy dairy-free alternatives at home, try my Homemade Vegan Mascarpone, Vegan Cashew Cream Cheese, Best Vegan Butter, or Fluffy Oat Milk Whipped Cream next. They're all delicious ways to enjoy creamy, plant-based favorites without dairy!
I love keeping homemade vegan heavy cream on hand because it makes everyday meals feel a little more indulgent! It's perfect for dishes like my Creamy Vegan Marry Me pasta, Vegan Butternut Squash Soup, or Vegan Tomato Basil Soup.
Quick Look: Vegan Heavy Cream Recipe
- ⏱ Prep Time: 5 minutes
- ♨️ Cook Time: 5 minutes
- ⏳ Total Time: 10 minutes
- 🍶 Yield: Approximately 12 fl oz (1½ cups)
- 🥄 Serving Size: 2 tablespoons (12 servings)
- ⚡ Calories: 59 per serving
- 😋 Flavor Profile: Rich, creamy, mild, and nutty
- 👌 Difficulty: Easy
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Why You'll Love This Recipe
- Just 2 ingredients: Made with cashews and water, this vegan heavy cream is rich, smooth, and naturally dairy-free, without coconut milk.
- Quick and easy: No overnight soaking needed! Just boil, drain, and blend until smooth.
- Versatile and make-ahead friendly: Perfect for soups, pasta, curries, and desserts. Prepare a batch ahead for easy dairy-free cooking.
Ingredients & Substitutions
You only need 2 simple ingredients to make this homemade vegan heavy cream!
Raw cashews: Use raw, unsalted cashews for a mild, creamy flavor. They blend more smoothly than roasted cashews and won't overpower your dishes.
Water: Use fresh water to blend the softened cashews into a rich, pourable cream. Adjust the amount depending on your desired consistency.
Optional additions: Add a pinch of salt for savory dishes or a little maple syrup for sweet recipes. I like keeping the base plain so it works in everything from soups and pasta sauces to desserts.
How to Make Vegan Heavy Cream
Submerge raw cashews with water, bring to a boil, and simmer for 5 minutes. Drain well.
Add the softened cashews and fresh water to a high-speed blender. Blend until smooth, creamy, and pourable.
Add a splash of water if needed and blend again. Use immediately or refrigerate for later.
Expert Tips
- Use a high-speed blender: It creates the smoothest cream. A regular blender may need softer cashews and extra blending time.
- Check the consistency: The cream should coat the back of a spoon but still pour easily. It may thicken as it chills.
- Scrape down the sides: Cashew pieces can stick to the blender, especially with small batches. Scrape them down for a smoother texture.
- Avoid overheating: If the blender gets hot, pause briefly before continuing.
How to Use Vegan Heavy Cream
This homemade vegan heavy cream adds richness to pasta, soups, curries, desserts, and beverages. Here are six easy ways to use it!
Pasta dishes: Drizzle it over my Vegan Stuffed Pasta Shells or stir it into your favorite creamy pasta sauce.
Soups: Add a splash to my Vegan Vegetable Barley Soup or Vegan Taco Soup for a creamier finish.
Baked dishes: Use it to make rich, creamy sauces for recipes like my Vegan Marry Me Baked Gnocchi.
Curries: Stir it into my Vegan Lentil Curry or Indian Chickpea Curry for a richer, velvety texture.
Desserts: Add a little maple syrup and vanilla for a lightly sweetened cream to drizzle over my Easy Vegan Crepes or fresh berries.
Beverages: Add a splash to coffee, chai, or my Vegan Chai Hot Chocolate for a richer, creamier sip.
Storage
- Refrigerator: Store in an airtight container for up to 3–4 days. Stir before using.
- Freezer: Freeze in an airtight container or ice cube tray for up to 3 months. Thaw overnight in the refrigerator and re-blend if separated.
Vegan Heavy Cream Recipe FAQs
Yes! This cashew-based vegan heavy cream works as a dairy-free substitute in many soups, pasta sauces, and curries. Adjust the amount and thickness to suit your recipe, but don't use it for whipping.
No, this two-ingredient cashew cream cannot be whipped into stiff peaks. You'll need a specially formulated dairy-free whipping cream for fluffy toppings.
Grainy cashew cream usually means the cashews weren't softened enough or blended thoroughly. Try blending longer or softening the cashews further.
Blend in a few additional softened cashews until you reach your desired consistency. Add them gradually to avoid making the cream too thick.
More Creamy Vegan Recipes
If you tried this Vegan Heavy Cream Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Vegan Cream
DESCRIPTION
EQUIPMENT
- Saucepan (small) to boil the cashews
- Fine mesh strainer to drain the softened cashews
- High Speed Blender to blend into cream
INGREDIENTS
- 1 cup raw cashews unsalted
- 1 ¼ cup filtered water room temperature
Optional Ingredients
- ¼ teaspoon salt
- 1 tablespoon maple syrup
METHOD
- Add raw cashews to a small saucepan and submerge them with water. Bring to a boil, then simmer for 5 minutes to soften.
- Drain the cashews and discard the cooking water.
- Transfer the softened cashews to a high-speed blender. Add fresh filtered water and blend until completely smooth and creamy.Note: For a thinner consistency, add water 1 tablespoon at a time, blending briefly after each addition until you reach your desired texture.
- Use immediately or transfer to an airtight container and refrigerate. The cream will thicken as it chills. Stir before using.
NOTES
- Cashews: Use raw, unsalted cashews. A regular blender may require extra softening time for a smooth texture.
- Consistency: The cream thickens after refrigeration. Stir well and add a splash of water if needed.
- Flavor options: Add a pinch of salt for savory dishes or maple syrup and vanilla for sweet recipes.
- Uses: Perfect for soups, pasta sauces, and curries, but not suitable for whipping.
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