side angle view of homemade 2 ingredient vegan cream substitute for heavy cream and coffee creamer in a glass jar.

4.8 from 13 reviews

Vegan cream is a perfect dairy-free heavy cream substitute, great for coffee, stirred into soups and used anywhere heavy creams and creamers are called for! Recipe makes enough for any typical recipe with a little leftover for later.


Units Scale
  • 1 cup raw cashews
  • 1 + 1/4 cups water (can sub with unsweetened, plain plant milk)


Soak the cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak:

  1. Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).
  2. For a quick method of soaking, let cashews sit in hot water for 5 – 10 minutes, drain, rinse and continue with recipe.

Blend cashews and water: Place cashews and water into the cup of a high speed or personal blender and blend until creamy. Adjust the water, adding more to thin as needed.

Place in a covered container and place in the fridge until ready to use. Or use right away in any recipe calling for vegan cream.

Makes 1 3/4 cups (equals 14 servings, 2 tablespoons per serving)

Store: Leftovers can be stored in the refrigerator for up to 1 week in an airtight container, stir before using.


This creamer is just thick enough to cling to the spoon, for a thicker cream use 1 cup water, adding 1 tablespoon more at a time until desired thickness (or thinness).

Adding flavor: For flavored coffee cream, add 1 teaspoon vanilla and/or 1/8 teaspoon cinnamon for a delicious flavored creamer!

Recommended equipment: I used my NutriBullet (affiliate link) for this vegan cream. It’s compact, easy to clean and is great for small jobs like this. A high speed will work well too (I don’t recommend using an immersion blender)! Purchase Terrasoul Raw Cashews online (affiliate link) from Amazon, I use and recommend this brand.

Keywords: vegan cream, dairy-free creamer