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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.
4.84 from 6 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Gluten-free, Vegan
Servings 8
Calories 104 kcal

Ingredients
 

  • 1 cup cashew nuts (150 g)
  • 1 cup water (240 ml – use less depending on the desired consistency)

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. ¾ cup (180 ml) water. I'd suggest starting with this amount of water then increasing it one tablespoon (15 ml) 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. ⅔ cup (150 ml) water. You can start with slightly less water than this just to get an idea, then increase it one tablespoon (15 ml) 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.

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 somewhere between 1¼ cups and 2 cups (300-475 ml) of vegan cream depending on the thickness. 
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.
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* 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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