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Dairy-Free Heavy Cream

This Dairy-Free Heavy Cream recipe, made with whole raw cashews, lemon, salt and vinegar is the perfect replacement for cream in soups, sauces and more!

Prep Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 12
Calories: 86 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 1⁄4 cups whole raw cashews (about 185 g)
  • 3/4 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon apple cider vinegar

Instructions

    Cup of Yum
  1. In a bowl, combine the cashews with water to cover.
  2. Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
  3. Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and blend on high speed for about 1 minute, until very smooth and creamy. There should be no visible bits of cashew.
  4. If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
  5. Store in an airtight container in the refrigerator for 5 days.

Notes

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

Nutrition Information

Serving 2heaping tablespoons Calories 86kcal (4%) Carbohydrates 4.5g (2%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 25mg (1%) Fiber 0.5g (2%) Sugar 1g (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 86

% Daily Value*

Serving 2heaping tablespoons
Calories 86kcal 4%
Carbohydrates 4.5g 2%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 25mg 1%
Fiber 0.5g 2%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.