Vegan Cream

5 from 1 vote

Cook Time: 5

Total Time: 5

Serving Size: 8 people

Author Puja Verma

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DESCRIPTION

This smooth and silky vegan cream is the perfect plant-based alternative to traditional cream made from dairy. It's quick and easy to make with just a blender. You can use it for both sweet and savory dishes. It’s great in pasta sauces and desserts, and it can even be delicious in your morning coffee!

INGREDIENTS

▢ 1 cup cashews raw
▢ ½ cup coconut milk full fat
▢ ½ cup water room temperature
▢ 1 teaspoon maple syrup

METHOD

Submerge cashews in a bowl with boiling water and soak them for at least 30 minutes.
Drain cashews and place them in a high speed blender with the remaining ingredients.
Note: Discard the water used to soak cashews.
Use immediately or store in the refrigerator in an air-tight container. Stir before using.

NOTES

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.

NUTRITION

Course: Condiments

Cuisine: All

Keyword: vegan cream, vegan heavy cream