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Dairy-Free Heavy Cream – Skinnytaste


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This Dairy-Free Heavy Cream recipe, made with complete uncooked cashews, lemon, salt and vinegar is the right substitute for cream in soups, sauces and extra!

Dairy Free Heavy Cream
Dairy-Free Heavy Cream

If you happen to want a dairy-free heavy cream substitute, this cashew primarily based cream is scrumptious! Pureed uncooked cashews make an exquisite dairy-free substitute to cream or bitter cream for these with allergic reactions. The puree has a creamy however gentle taste which works nice in any recipe that often requires cream. This sauce can be nice for thickening cream primarily based soups or sauces.

Dairy Free Heavy Cream

I shared this recipe from this Candy Potato Soup recipe, and thought it wanted to have it’s personal submit. This recipe is from Danielle Walker’s new cookbook Wholesome in a Hurry, which options gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! After I tried this cream in my soup, I knew this could be my new dairy-free cream substitute, when coconut cream is just not choice.

A couple of methods to make use of Dairy Free Heavy Cream

cashew cream

Extra Cashew Recipes

 

Dairy-Free Heavy Cream

3

86 Cals
3 Protein
4.5 Carbs
7 Fat

Prep Time: 5 minutes

Prepare dinner Time: 0 minutes

soaking time: 4 hrs

Complete Time: 4 hrs 5 minutes

This Dairy-Free Heavy Cream recipe, made with complete uncooked cashews, lemon, salt and vinegar is the right substitute 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 tremendous sea salt
  • 3/4 teaspoon apple cider vinegar
  • In a bowl, mix the cashews with water to cowl.

  • Cowl and let soak at room temperature for 4 hours. Drain the nuts, rinse properly, and drain once more.

  • 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.

  • If wanted, scrape down the edges with a rubber spatula and mix once more for 30 seconds.

  • Retailer in an hermetic container within the fridge for five days.

Plan on 4 hours for soaking the cashews.
Tidbits: Use this dairy-free cream instead of heavy cream in creamy soups or casseroles. A high-speed blender is critical 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 cut 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

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