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    Home Β» Recipes Β» Vegan Cream Recipe (Single & Double Replacement)

    Vegan Cream Recipe (Single & Double Replacement)

    Nov 8, 2020 by The Pesky Vegan | 15 Comments

    65 shares
    Jump to Recipe >

    This vegan cream recipe is a great dairy-free substitute for single cream or double cream. Featuring just two ingredients – cashew nuts and water – it's simple to make and will keep in the fridge for up to a week.

    Vegan Cream Drizzling off Spoon

    Once you're happy with the consistency of your cashew cream, you can use it for anything you like. Stir it into soups, mix it through pasta, mash it into your potatoes, or drizzle over fresh fruit for a healthy plant-based dessert.

    While this cream is great for the uses mentioned above, bear in mind that it won't substitute the exact properties of dairy cream when heated directly (e.g. to make a creamy pasta sauce). If you plan on using this cream in cooking, you'll likely want to include extra liquid.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Cashew Cream with Spoon in Jar

    What is vegan cream?

    Vegan cream is simply a cream substitute made from plant-based ingredients rather than dairy milk. Popular base ingredients include soya, oats, or – like in this recipe – cashew nuts.

    Why are cashews good for making vegan cream?

    Blended cashew nuts have a naturally creamy and velvety texture, making them perfect for making a dairy-free cream substitute.

    They are a very versatile ingredient when it comes to plant-based cooking in general. Check out my recipes for vegan fish pie, easy cheesy pasta and vegan dauphinoise potatoes (also known as 'scalloped' potatoes), where cashews play a key role in creating a creamy and silky sauce.

    Note: Be sure to use uncooked and unsalted cashews. Roasted cashews will not produce the same final result.

    Cashew Cream Jar with Cashew Nuts

    Will this recipe be more like single cream or double cream?

    The great thing is that it's completely up to you. The recipe below outlines how to vary the water content to achieve a thinner 'single' cream consistency or a thicker 'double' cream.

    Can I make this vegan cream nut-free?

    While I haven't tried it myself, I've seen recipes that substitute the cashews for ingredients such as sunflower seeds. These days, oat-based and soya-based products are also widely available in many large supermarkets (at least here in the UK).

    Can I cook with this cream?

    The water amounts stated in the recipe are suitable for a general-purpose dairy-free cream, but note that you may want to add more liquid when cooking with it.

    When cashew cream comes into direct contact with heat (e.g. when added to a hot pan to make a sauce), it is likely to thicken very quickly. In this case, you'll definitely want to add extra water or stock to get a consistency that you're happy with.

    Vegan Cream in Jar with Spoon

    Can this vegan cream be whipped?

    This cashew cream does not have the same properties as dairy cream and won't 'whip' up in the same way. If you're wanting the consistency of thick whipped double cream, the best way is to simply use even less water when making it.

    Note that this will make it slightly harder to blend, and you may need to stop and scrape down the sides more often.

    How to soak the cashews

    When it comes to soaking cashews, you can either do it quickly in a bowl of boiling water or for several hours in cold water (ideally overnight).

    I've come across various blogs and videos talking about the health benefits of a longer soak in cold water. Apparently this is better for digestion and nutrient absorption, so it's up to you how you want to soak them.

    If time is on your side, the longer soak will result in a slightly creamier final product. In most cases, I make the cream as and when I need it by soaking the cashews quickly in boiling water.

    How to make vegan cashew cream

    Cashews and Water in Blender

    This cashew cream couldn't be easier to make. Once the cashews have been soaked in water, drain and rinse then add to a powerful blender. To this, add the corresponding amount of water for 'single' cream or 'double' cream (see recipe for details).

    Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.

    Blended Dairy-Free Cream with Cashews

    I'd suggest starting with less water than you think you'll need, then increasing the amount 15 ml (one tablespoon) at a time until you have it the way you want.

    How much will this recipe make?

    The final quantity will be roughly the weight of the unsoaked cashews added to the water quantity (plus a little extra to account for the water that soaks into the cashews).

    Vegan Cream in Measuring Jug

    The photo above shows the final amount I got for 150 grams of raw cashews + 240 ml water (+ extra soaked-up liquid) = approx. 450 ml of cashew cream.

    Where to use vegan cream

    You can use this vegan cream in many of the same ways as dairy cream. Here are just a few ideas:

    • Soup: Use it to top off a bowl of easy vegan pea & mint soup, spiced carrot & coriander soup, mashed leek & potato soup, or creamy mushroom & tarragon soup.
    • Pasta: Add it to creamy tempeh pasta, creamy mushroom & leek tagliatelle, or use it to create an even creamier vegan pesto.
    • Dessert: Use it to make vegan cranachan along with raspberries, oats, and whisky.
    • Risotto: This is great when stirred through vegan pea & mint risotto, butternut squash risotto, beetroot risotto, or smoked tofu risotto with lemon & basil.
    • Sauce: Cashew cream plays a starring role in my recipe for vegan whisky cream sauce (perfect with vegan haggis).
    • PΓ’tΓ©: Blend it into this smoky vegan mushroom & red lentil pΓ’tΓ©
    • Vegan scrambled egg: Add a little cashew cream to your eggy scrambled tofu.
    • Curry: Use it in this creamy black bean curry or to add some decadence to vegan rajma masala or red lentil dal.
    • Mash: Make these ultimate vegan mashed potatoes even more indulgent.
    • Dessert: Drizzle over fresh fruit for a healthy and simple dessert.
    Easy Vegan Pea and Mint Soup

    How to store dairy-free cashew cream

    Refrigerate: You can store this vegan cream in the fridge in an airtight container for up to a week. Note that it may thicken slightly when cooled, so give it a good stir before using.

    Freeze: You can freeze this cashew cream in an airtight container or resealable bag for up to several months. Defrost thoroughly before using.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Vegan Cranachan (Scottish Dessert)
    • Ultimate Vegan Fish Pie
    • Tempeh Pasta with Creamy Tarragon Sauce
    • Cheesy Cashew Pasta Sauce
    • Creamy Cashew Dauphinoise Potatoes
    • Vegan Whisky Cream Sauce
    • Vegan Cauliflower Cheese Soup
    • 4-Ingredient Cashew Parmesan

    Full recipe

    Vegan Cream Drizzling off Spoon

    Vegan Cream Recipe (Single & Double Replacement)

    The Pesky Vegan
    This vegan cashew cream is a great dairy-free substitute for single cream or double cream. Featuring just two ingredients, it's simple to make and will keep in the fridge for up to a week.
    4.80 from 5 votes
    Rate this Recipe Print Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Condiment
    Cuisine Gluten-free, Vegan
    Servings 8
    Calories 104 kcal

    Ingredients
     

    • 150 g raw cashew nuts
    • 150-240 ml water (depending on the desired consistency)
    Prevent your screen from going dark

    Instructions
     

    Soak the cashews

    • For the quick method, soak the cashews in a bowl of boiling water for 8-10 minutes. If you have the time, the optimal method is to soak the cashews in cold water for several hours or overnight.
    • Drain and rinse.

    For 'single' cream (thin)

    • Add the cashews to a powerful blender along with approx. 180-240 ml water, depending on how thin you want the cream to be. I'd suggest starting with 180 ml, then increasing the water 15 ml (one tablespoon) at a time until you have it the way you want.
    • Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.

    For 'double' cream (thick)

    • Add the cashews to a powerful blender along with approx. 150-180 ml water, depending on how thick you want the cream to be. I'd suggest starting with slightly less than 150 ml just to get an idea, then increasing the water 15 ml (one tablespoon) at a time until you have it the way you want.
    • Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.
    Rate this recipe πŸ‘‡

    Notes

    Cooking with this cream: When cashew cream comes into direct contact with heat (e.g. when added to a hot pan to make a sauce), it is likely to thicken very quickly. In this case, you’ll definitely want to add extra water or stock to get a consistency that you’re happy with.
    Cashews: Be sure to use uncooked and unsalted cashews. Roasted cashews will not produce the same final result.
    Yield: The total yield will be 300-450 ml of vegan cream depending on the thickness.Β 
    Nut-free: While I haven’t tried it myself, I’ve seen recipes that substitute the cashews for ingredients such as sunflower seeds.
    Storage: You can store this vegan cream in the fridge in an airtight container for up to a week or freezer for up to several months.
    If you liked this recipe, you might also enjoy:
    • Vegan Cranachan (Scottish Dessert)
    • Ultimate Vegan Fish Pie
    • Creamy Tempeh Pasta with Tarragon Sauce
    • Cheesy Cashew Pasta Sauce
    • Creamy Cashew Dauphinoise Potatoes
    • Vegan Whisky Cream Sauce
    • Tofu Cream Cheese
    • 4-Ingredient Cashew Parmesan
    Β 
    * The nutrition info below is for one serving, based on a total of 8 servings (of approx. 50 ml each).

    Nutrition

    Calories: 104kcalCarbohydrates: 6gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 3mgPotassium: 124mgFiber: 1gSugar: 1gCalcium: 7mgIron: 1mg
    Nutrition Facts
    Vegan Cream Recipe (Single & Double Replacement)
    Amount Per Serving
    Calories 104 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 3mg0%
    Potassium 124mg4%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Calcium 7mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cream substitute, vegan double cream, vegan single cream
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    « Vegan Cauliflower Cheese (Nut-Free + Gluten-Free)
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      Recipe Rating




    1. Norma wallace

      March 26, 2023 at 3:32 am

      I am 70+ years and because my daughter and her husband are committed vegans of 15 years+ I have been learning how to cook vegan. I find your recipes easy to understand and follow and the resulting dishes so flavourful and moreish. Thank you PV love your work.

      Reply
      • The Pesky Vegan

        March 28, 2023 at 7:39 am

        Thanks so much for the kind words, it's great for me to hear that the blog has been helpful!

        Reply
    2. Val

      November 11, 2022 at 3:00 pm

      5 stars
      Hi,
      I love coffee with cream, can I use this vegan cream instead of diary double cream in my morning coffee
      Kind regards

      Reply
      • The Pesky Vegan

        November 22, 2022 at 4:53 pm

        Hi Val, I haven't tried this in coffee but I suppose in theory it should work! You'll just want to make sure the cashew cream is blended very thoroughly, and you could even try straining it to remove any excess pieces.

        Reply
    3. Chris Roberts

      August 03, 2022 at 6:42 am

      5 stars
      Such a simple and delicious recipe, and easy to adjust quantities according to the meal you're making. Love it!

      Reply
      • The Pesky Vegan

        August 04, 2022 at 7:33 am

        Great stuff, it's certainly very versatile!

        Reply
    4. Flav

      January 17, 2022 at 8:14 pm

      Nice simple recipe for vegan cream !
      Rather than just water, have you experimented with other liquids ?

      Such as almond milk or oat milk ?

      Cheers

      Reply
      • The Pesky Vegan

        January 18, 2022 at 7:07 pm

        Hi there - no I've only ever used water but interesting question! I'm sure it would work well with most plant-based milks, and you'd simply have a bit more of that flavour coming through in the final cream.

        Reply
    5. Z.

      December 24, 2021 at 10:08 pm

      4 stars
      Hello,

      I made several time this recipe (even a version including lemon and a pinch if salt). I love it. Unfortunately my kids don't because they just hate the smell or taste of Cashew nuts.
      I tried also adding different types of flavors (Sugar once, paprika another one etc.) with no improvement.

      I would be so grateful if you could suggest other recipes that work for Vegan cream... Please...

      Thanks for reading! πŸ™‚

      Reply
      • The Pesky Vegan

        December 31, 2021 at 4:10 pm

        Hi there, great to hear that you enjoyed the recipe! Cashew nuts are great for this due to their creamy consistency, but I've heard of recipes that use sunflower seeds or even silken tofu to make cream. Beyond that, I've found that there are plenty of oat-based or soy-based cream products in the supermarkets here in the UK, so maybe that's also an option depending on where you are?

        Reply
      • LJ

        September 22, 2022 at 4:54 pm

        Another creamy nut (not sure if you have access to them) is the macadamia nut. Also a mild flavor to it; I've not done this myself, but after reading your question, it's probably what I would try first. Good luck.

        Reply
    6. Lizzie

      February 27, 2021 at 1:10 pm

      5 stars
      Fab!!

      Reply
      • The Pesky Vegan

        February 28, 2021 at 7:40 pm

        Thanks, glad you found it useful!

        Reply
    7. Jane

      December 30, 2020 at 2:35 pm

      5 stars
      Didn't know you could do this with just cashews and water! Thanks for the recipe πŸ™‚

      Reply
      • The Pesky Vegan

        December 30, 2020 at 2:40 pm

        Yep so easy - thanks very much for the review!

        Reply

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