Vegan Cream

If you're searching for the perfect vegan cream, you've landed on the right page! This cashew-based recipe is lusciously smooth and incredibly versatile. Whether you're vegan, lactose-intolerant, or simply craving a healthier alternative to traditional dairy cream, this vegan cream will not disappoint!

Why you’ll love this recipe

• Simple ingredients: With just a handful of clean, natural ingredients, you know exactly what's going into your body.
• Sweet or savory: This vegan heavy cream can be used for both sweet and savory dishes. Seamlessly blend it into desserts, soups, or sauces.
• Quick & easy: No long hours of preparation. Soak, blend, and you're good to go!
• Healthier choice: Ditch the dairy and go for this nutrient-packed vegan alternative! Your body will thank you.

What is vegan cream?

Vegan cream is a plant-based alternative to traditional cream made from dairy. To make this recipe ultra-creamy, I’ve opted to make it from a base of cashews and coconut milk.

Not only is this recipe the perfect replacement for any of your traditional cream needs, but it couldn’t be easier to make. Just add everything to a blender and it’s ready! 

I’ve tried so many different cream alternatives over the years and this one is my absolute favorite. It’s great in pasta sauces and desserts, and it can even be delicious in your morning coffee! Once you try this recipe, you’ll never need to use a dairy-based cream again!

Ingredients & Substitutions

• Cashews: Provide a creamy, nutty base that’s vital to the consistency of this vegan cream recipe. If you don’t have access to raw, unsalted cashews, try using blanched almonds. If you have a nut allergy, sunflower seeds will also work.
• Coconut milk: Elevates the creaminess and richness of the vegan cream. If you're not a fan of coconut, soy or oat milk will work in a pinch. Try to source a barista blend for a similar creamy taste and texture.
• Water: Make sure the water is at room temperature. For added creaminess, you can replace water with more non-dairy milk.
• Maple syrup: Adds a hint of sweetness, rounding out the flavors. Agave, coconut nectar, or date syrup can be good alternatives if pure maple syrup isn't available.

How to make vegan cream

• Step 1: Soak the cashews in a bowl of boiling water for at least 30 minutes. This initial step is crucial to soften them, ensuring that they blend into a silky-smooth cream.

• Step 2: After draining the cashews, mix them in a high-speed blender with the remaining ingredients. The longer you blend, the smoother your cream will be!

• Step 3: Once your vegan cream is blended, you can use it immediately or store it for later. Always give it a good stir before using it to maintain that perfect consistency.

How to use vegan cream

This vegan cream is incredibly versatile! Whether you're mixing it into or drizzling it over a dish, here are some delicious serving options:

• Sauces: Use it as a base for vegan salad dressings or dips, or mix it with crushed garlic for a creamy garlic sauce.
• Soups or curries: Swirl or stir it into soups, curries or stews for added richness. Try it on some Punjabi chole (chickpea curry), chickpea soup, vegan asparagus soup, vegan lentil curry.
• Coffee and tea: Mix some with your favorite beverages, like chai concentrate, oat milk chai latte, jasmine milk tea, or matcha chai latte.
• Smoothies: Replace regular plant milk with vegan cream in a Bahama Mama smoothie, Oreo milk tea boba, coconut shake, or boba smoothie.

Storage

Vegan heavy cream keeps extremely well in the fridge if stored correctly. Here’s how to do it:

• Fridge: Keep the cream in an airtight container and it will last for up to 7 days.
• Freezer: While it's best used fresh, you can freeze the cream for up to a month. However, the consistency might change slightly upon thawing. If the texture has changed, blend it again to achieve a smooth consistency.

Variations

• Chocolate: Add cocoa powder and an extra splash of maple syrup for chocolate vegan heavy cream.
• Herb-infused: Blend in some fresh basil, parsley, or dill for a herbaceous twist.
• Spicy: Incorporate a dash of cayenne or a drizzle of sriracha for a spicy vegan cream.
• Garlic: Add 2-3 roasted garlic cloves for a deep, savory flavor.
• Coffee: A shot of espresso or a teaspoon of instant coffee granules will make a flavorful coffee cream.

Top tips

• High-speed blender: For the smoothest vegan heavy cream, always use a high-powered blender. Some of the top options include Vitamix, Blendtec, or Ninja.
• Soak the cashews: For an ultra-creamy texture, soak the cashews in room temperature water overnight or boiling water for at least 30 minutes.
• Avoid over-blending: Over-blending can heat and change the texture of the cream. As soon as the consistency is smooth, it’s good to go.

FAQ

More cream-based recipes

If you found this vegan heavy cream recipe helpful, check out some more cream-based recipes made plant-based like these:

• Vegan Mascarpone: Rich, creamy, and tangy recipe made from cashews, coconut cream, and vegan Greek yogurt.
• Vegan Custard: A quick, easy recipe that comes together in 10 minutes or less. 
• Cashew Alfredo Sauce: Dairy-free cream sauce for pasta and other noodles.
• Oat Milk Whipped Cream: A simple dairy-free alternative to traditional whipped cream.