This Dairy-Free Heavy Cream recipe, made with complete uncooked cashews, lemon, salt and vinegar is the right alternative for cream in soups, sauces and extra!
Dairy-Free Heavy Cream
If you happen to want a dairy-free heavy cream alternative, this cashew primarily based cream is scrumptious! Pureed uncooked cashews make a beautiful dairy-free alternative to cream or bitter cream for these with allergic reactions. The puree has a creamy however delicate taste which works nice in any recipe that often requires cream. This sauce can also be nice for thickening cream primarily based soups or sauces.
I shared this recipe from this Sweet Potato Soup recipe, and thought it wanted to have it’s personal publish. This recipe is from Danielle Walker’s new cookbook Healthy in a Hurry, which options gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! Once I tried this cream in my soup, I knew this might be my new dairy-free cream alternative, when coconut cream shouldn’t be a superb possibility.
Just a few methods to make use of Dairy Free Heavy Cream
Extra Cashew Recipes
Dairy-Free Heavy Cream
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This Dairy-Free Heavy Cream recipe, made with complete uncooked cashews, lemon, salt and vinegar is the right alternative for cream in soups, sauces and extra!
- 1 1⁄4 cups complete uncooked cashews, about 185 g
- 3/4 cup water
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon positive sea salt
- 3/4 teaspoon apple cider vinegar
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In a bowl, mix the cashews with water to cowl.
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Cowl and let soak at room temperature for 4 hours. Drain the nuts, rinse nicely, and drain once more.
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Switch them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and mix on excessive velocity for about 1 minute, till very easy and creamy. There needs to be no seen bits of cashew.
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If wanted, scrape down the perimeters with a rubber spatula and mix once more for 30 seconds.
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Retailer in an hermetic container within the fridge for five days.
Tidbits: Use this dairy-free cream instead of heavy cream in creamy soups or casseroles. A high-speed blender is important to puree the cashews to a really easy cream. If you happen to don’t have one, substitute 1 cup unsweetened uncooked cashew butter. On this case, skip the soaking step and scale back the water to 1⁄3 cup.
Makes 1 1/2 cups
Serving: 2heaping tablespoons, Energy: 86kcal, Carbohydrates: 4.5g, Protein: 3g, Fats: 7g, Saturated Fats: 1g, Sodium: 25mg, Fiber: 0.5g, Sugar: 1g
Key phrases: cashew cream, dairy free cream, dairy free heavy cream
