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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.
5 from 1 vote
Prep Time 10 mins
Total Time 10 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)

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.

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. 
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