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.
Soak the cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak:
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. For more of my favorite cooking tools, shop my kitchen essentials.
Keywords: vegan cream, dairy-free creamer