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Dairy-Free Heavy Cream

5 from 4 votes

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

Cook Time: 0

soaking time: 4

Total Time: 4 5

Yield: 12

Course: Sauce

Cuisine: American

Equipment

high speed blender

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

In a bowl, combine the cashews with water to cover.
Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
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.
If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
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

Serving: 2heaping tablespoons, Calories: 86kcal, Carbohydrates: 4.5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 25mg, Fiber: 0.5g, Sugar: 1g

- WW Points: 3

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