Dairy-Free Heavy Cream

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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!

Dairy Free Heavy Cream
Dairy-Free Heavy Cream

If you need a dairy-free heavy cream replacement, this cashew based cream is delicious! Pureed raw cashews make a wonderful dairy-free replacement to cream or sour cream for those with allergies. The puree has a creamy but mild flavor which works great in any recipe that usually calls for cream. This sauce is also great for thickening cream based soups or sauces.

I shared this recipe from this Sweet Potato Soup recipe, and thought it needed to have it’s own post. This recipe is from Danielle Walker’s new cookbook Healthy in a Hurry, which features gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! When I tried this cream in my soup, I knew this would be my new dairy-free cream replacement, when coconut cream is not a good option.

A few ways to use Dairy Free Heavy Cream

cashew cream

More Cashew Recipes

Dairy-Free Heavy Cream


86 Cals
3 Protein
4.5 Carbs
7 Fats

Prep Time: 5 mins

Cook Time: 0 mins

soaking time: 4 hrs

Total Time: 4 hrs 5 mins

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!

  • 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
  • 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.

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

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

Keywords: cashew cream, dairy free cream, dairy free heavy cream

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