Dairy-Free Heavy Cream
This Dairy-Free Heavy Cream is crafted using whole raw cashews, lemon juice, salt, and vinegar, making it an excellent alternative to traditional cream for enhancing soups, sauces, and a variety of other dishes!
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Ingredients
- 1 1⁄4 cups whole raw cashews
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon apple cider vinegar
- 3/4 cup water
Equipment Needed
- high speed blender
Instructions
- 1
In a mixing bowl, place the cashews and add enough water to fully submerge them.
- 2
Cover the bowl and let the cashews soak at room temperature for 4 hours. After soaking, drain the nuts, rinse thoroughly, and drain once more.
- 3
Move the soaked cashews to a high-powered blender, then incorporate the water, lemon juice, salt, and vinegar. Blend on high for approximately 1 minute, or until the mixture is completely smooth and creamy, ensuring no cashew pieces remain visible.
- 4
If necessary, use a rubber spatula to scrape down the sides of the blender and blend again for an additional 30 seconds.
- 5
Transfer the finished cream to an airtight container and refrigerate for up to 5 days.
Nutrition Information
Notes & Tips
- Makes 1 1/2 cups
- 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.
- Plan on 4 hours for soaking the cashews.