Dairy-Free Heavy Cream
This Dairy-Free Heavy Cream recipe, made with whole raw cashews, lemon, salt and vinegar is the perfect replacement for cream in soups, sauces and more!
Foto: Skinnytaste
Ingredients
12 servings
- 1 1 ⁄4 cups whole raw cashews (about 185 g)
- 3/4 cup water
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon apple cider vinegar
Steps
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In a bowl, combine the cashews with water to cover.
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Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
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Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and blend on high speed for about 1 minute, until very smooth and creamy. There should be no visible bits of cashew.
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If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
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Store in an airtight container in the refrigerator for 5 days.
Nutrition Facts (per serving)
Macronutrients
Calories864% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
$0.38
Per Serving
$0.03/serving
🏠 Save ~$0.75 compared to buying!
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ⁄4 cups whole raw cashews | 1 | $3.75/kg | $0.38 |
| water | 0.75 cup | - | - |
| freshly squeezed lemon juice | 1 tablespoon | - | - |
| fine sea salt | 0.25 teaspoon | - | - |
| apple cider vinegar | 0.75 teaspoon | - | - |
*Estimated market prices, may vary by region
Source: Skinnytaste
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