Go Back
–+ servings
square image of cream in a grey pitcher
Print Recipe
5 stars (5 ratings)

Heavy Cream Substitute (Vegan)

Wondering how to replace heavy cream? This vegan heavy cream substitute is perfect for stirring into soups, curries and anywhere else cream is called for!
Prep Time8 minutes
Total Time8 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 134kcal
Author: Nora Taylor

Ingredients

  • 1 1/2 cups raw cashews
  • 1 1/2 cups water
US Customary - Metric

Instructions

  • Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
  • Drain the cashews and discard the soaking water. Add them to a high powered blender along with 1 1/2 cups of fresh water and blend for a few minutes until very smooth and creamy.
  • Use immediately anywhere you would heavy cream, or store in a covered container in the refrigerator until ready to use. It will keep in the refrigerator for about 1 week.

Notes

  1. One thing this vegan heavy cream won't work for is making whipped cream. Make my vegan whipped cream or coconut whipped cream instead.
  2. For coffee creamer, you can add a teaspoon of vanilla and a few tablespoons of maple syrup. I'd also add a pinch of salt.
  3. To make the heavy cream even richer, substitute 1 can of full fat coconut milk + 1/2 cup water for the 1 1/2 cups water. 
  4. It makes almost 2 cups of vegan heavy cream.

Nutrition

Serving: 1of 8 servings | Calories: 134kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg