Vegan cream is a perfect dairy-free heavy cream substitute, great for coffee, gratins, stirred vegan banana milk soups, and used anywhere heavy creams are called for! There is nothing better than fresh homemade vegan cream! This basic, all-purpose vegan cream recipe is neutral-flavored and can be used as a substitute anywhere dairy creamer or heavy cream is called for. It’s a perfect replacement and works just as well, but is a whole food, plant-based option.
This dairy-free cream can easily be doubled and stored for up to 1 week. Plus, it’s easily customizable with flavors if making a vegan coffee creamer! Vegan cream is a perfect dairy-free heavy cream substitute, great for coffee, gratins, stirred into soups and used anywhere heavy creams are called for! Tip: I know cashews can seem expensive. But making your own, cup for cup is cheaper than store-bought vegan creamer.
Soak the cashews: It’s best to soak your cashews in water before starting. 10 minutes, drain, rinse and continue with the recipe. 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. And that’s it, vegan cream made simple and easy! Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily.
