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Dairy-Free Heavy Cream

by Contributing Author
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Made with whole raw cashews, lemon, salt, and vinegar, this dairy-free heavy cream recipe is a great alternative to cream in soups, sauces, and more!

dairy-free whipped cream

If you want a dairy-free alternative to heavy cream, this cashew-based cream is delicious! Pureed raw cashews are a great dairy-free, allergy-friendly cream or sour cream. It will be a substitute. The puree has a creamy yet mild taste and is perfect for any recipe that normally calls for cream. This sauce is also great for thickening cream-based soups and sauces.

dairy-free whipped cream

I shared this recipe from this Sweet Potato Soup Recipe and thought it deserved its own post.This recipe is from Danielle Walker’s new cookbook Hurry up and get healthy, featuring gluten-free, grain-free, and dairy-free recipes. All of her recipes are SOLID! When I tried this cream in soups, I found this to be a new dairy-free cream alternative when coconut cream wasn’t a good option.

Some Uses of Dairy Free Heavy Cream

cashew cream

Other cashew recipes

dairy-free whipped cream


86 calorie
3 protein
4.5 carbohydrate
7 fat

Preparation time: Five minutes

Cooking time: 0 minutes

Immersion time: Four time

total time: Four time Five minutes

Made with whole raw cashews, lemon, salt, and vinegar, this dairy-free heavy cream recipe is a great alternative to cream in soups, sauces, and more!

  • 1 1⁄4 cup raw cashew nuts, about 185g
  • 3/4 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 tea spoon fine sea salt
  • 3/4 tea spoon apple cider vinegar
  • In a bowl, mix cashew nuts with water and cover.

  • Cover and soak at room temperature for 4 hours. Drain the nuts, rinse well and drain again.

  • Transfer them to a high speed blender, add water, lemon juice, salt and vinegar and blend on high speed until very smooth and creamy, about 1 minute. There should be no visible cashew pieces.

  • If necessary, scrape sides with rubber spatula and blend again for 30 seconds.

  • Store in an airtight container in the refrigerator for 5 days.

Plan for 4 hours to soak the cashews.
Tip: Use this dairy-free cream in place of heavy cream in creamy soups and casseroles. A high-speed blender is required to puree the cashews into a very smooth cream. If you don’t have it, substitute 1 cup of unsweetened raw cashew butter. In this case, skip the soaking step and reduce the water to 1/3 cup.
1 1/2 cups

Serving: 2heaping tablespoon, calorie: 86kcal, carbohydrate: 4.5g, protein: 3g, thick: 7g, saturated fat: 1g, sodium: twenty fivemg, fiber: 0.5g, sugar: 1g

keyword: cashew cream, dairy-free cream, dairy-free fresh cream

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