The Best Vegan Heavy Cream Substitute (2 Ingredients, No Coconut!)

Remember that sinking feeling? You’ve found the perfect recipe—a creamy tomato soup, a decadent pasta sauce, a rich curry—but the main ingredient is heavy cream.

If you’re dairy-free, that used to mean settling for a less-than-satisfying version or using a coconut-based cream that completely takes over the flavor profile. But what if you could create a perfectly rich, neutral-flavored, and incredibly versatile heavy cream substitute at home in just 5 minutes?

I’m here to tell you it’s not only possible, it’s incredibly easy. This guide will walk you through making the ultimate 2-ingredient cashew cream and explore other fantastic alternatives for every possible dietary need and kitchen setup.

Get ready to bring all your favorite creamy recipes back to the menu.

Why Do Cashews Make the Best Cream? The Science Bit

Have you ever wondered what makes cashews so uniquely suited for creating dairy-free creams? The magic lies in their chemical composition.

Unlike almonds or other nuts, raw cashews have a relatively high fat content (around 44%) and a significant amount of starch. This combination is the key to their culinary power.

When you blend soaked cashews, the fat emulsifies with the water, creating a rich, milky base, similar to how dairy cream is an emulsion of fat in water. The starches, meanwhile, help to thicken and stabilize this emulsion, giving the final product that signature velvety body and preventing it from easily separating.

A 2021 study in the journal Foods highlights that the high percentage of oleic acid in cashews contributes to a creamy mouthfeel and neutral flavor profile, making it the perfect blank canvas for any recipe without imparting an overpowering ‘nutty’ taste. This is why cashews consistently outperform other nuts for creating truly decadent and neutral-flavored dairy-free staples.

How to Make 2-Ingredient Cashew Cream

This is the foundational recipe that will change your dairy-free cooking. It’s ridiculously simple and produces a cream that’s rich, neutral, and ready for anything. I highly recommend using a high-powered blender for the smoothest possible result, but I’ve included a tip for standard blenders below.

Ingredients:

• 1 ½ cups raw, unsalted cashews
• 1 ½ cups fresh water (plus more for soaking)

Instructions:

1. Quick Soak the Cashews: Place the raw cashews in a heatproof bowl. Bring about 3 cups of water to a boil and pour it over the cashews, ensuring they are fully submerged. Let them soak for at least 5 minutes, though you can leave them for up to an hour. This step is crucial for softening the nuts, which helps them break down completely.
2. Drain and Rinse: Discard the soaking water. Not only can it be a bit slimy, but as the University of Wyoming Extension notes, it may contain phytic acid which can hinder nutrient absorption. Give the softened cashews a quick rinse with fresh water.
3. Blend Until Silky: Add the drained cashews and 1 ½ cups of fresh, cold water to your high-powered blender. Start on a low speed and gradually increase to high. Let it blend for a full 2-3 minutes. You’ll see it transform from a grainy liquid into a thick, smooth, and steaming cream. The friction in a good blender will actually heat it up!
4. Use or Store: Your cream is now ready to be used immediately in any recipe that calls for heavy cream. You can also store it in an airtight container like a mason jar in the refrigerator.

What if My Cashew Cream Isn’t Smooth?

Even the simplest recipes can sometimes go awry. If your cashew cream isn’t living up to your expectations, don’t worry—there’s usually an easy fix.

Problem: My cream is gritty or grainy.

• The Cause: This is the most common issue and is almost always due to either not soaking the cashews long enough or not using a powerful enough blender.
• The Fix: If you don’t have a high-powered blender, your best bet is to soak the cashews for much longer—ideally 2-3 hours in hot water, or even overnight in cold water in the fridge. For an extra-smooth finish with a standard blender, you can strain the cream through a fine-mesh sieve or a nut milk bag to catch any remaining gritty bits.

Problem: My cream is too thin and watery.

• The Cause: You’ve likely used too much water relative to the cashews.
• The Fix: This is an easy fix! Simply add more soaked cashews (a quarter cup at a time) and blend again until you reach the desired consistency. Alternatively, you can gently heat the cream in a saucepan over low heat for a few minutes; the starches will activate and thicken it slightly.

Problem: My cream is too thick, almost like a paste.

• The Cause: Not enough water was used, or your cashews were particularly large.
• The Fix: Just add more water, one tablespoon at a time, blending between additions until it’s perfect. Remember, it will also thicken up a bit more as it cools in the refrigerator.

The 5 Best Vegan Heavy Cream Substitutes (A Complete Guide)

While cashew cream is a fantastic all-rounder, it’s not suitable for everyone, especially those with nut allergies. Plus, sometimes you just don’t have cashews or a blender on hand. Here is a detailed guide to the best alternatives, their pros and cons, and when to use them.

1. Full-Fat Canned Coconut Milk or Cream
   This is the most widely available and richest substitute. Use the thick, solidified cream from the top of a chilled can of full-fat coconut milk.
   • Best For: Curries, creamy soups (like squash or tomato), and desserts where a coconut flavor is welcome.
   • Pros: Extremely rich and fatty, whips up beautifully for desserts, no blending required, widely available.
   • Cons: Has a distinct coconut flavor that doesn’t work in all savory dishes. Can sometimes separate when heated.
2. Silken Tofu + Soy Milk
   This is a brilliant nut-free and low-fat option that delivers a neutral flavor, showcasing just how versatile tofu can be in vegan cooking, from creamy sauces to crispy General Tso’s Tofu.
   • Best For: Creamy pasta sauces, soups, smoothies, and dips where you want creaminess without adding much fat.
   • How: Blend half a block of silken tofu with a splash of unsweetened soy milk until completely smooth.
   • Pros: High in protein, very low in fat, completely neutral flavor.
   • Cons: Not as rich as cashew or coconut cream. Doesn’t work well in high-heat cooking where it might curdle.
3. White Beans + Neutral Oil
   It might sound strange, but a can of cannellini beans can be your secret weapon for creamy, nut-free sauces.
   • Best For: Savory dishes like creamy soups (potato leek), white pasta sauces (like Alfredo), and gravies.
   • How: Blend one can of drained and rinsed cannellini beans with a tablespoon of neutral oil (like avocado or light olive oil) and a few tablespoons of water until smooth.
   • Pros: Nut-free, inexpensive, adds protein and fiber.
   • Cons: Can have a very faint bean flavor, best suited for savory applications.
4. Oat Milk + Oil Emulsion
   You can create a surprisingly effective cream by emulsifying a high-quality, full-fat oat milk with oil.
   • Best For: A quick substitute in soups, sauces, and even for baking in a pinch.
   • How: In a blender, combine 1 cup of creamy, full-fat oat milk (like Oatly Full Fat) with 2 tablespoons of a neutral oil. Blend on high for a minute until emulsified and slightly thickened.
   • Pros: Allergy-friendly (nut, soy, and gluten-free if using certified GF oats). Relatively neutral flavor.
   • Cons: Not as thick as other options. May not work in recipes that require a very heavy, rich cream.
5. Store-Bought Vegan Heavy Creams
   The market for vegan products has exploded, and there are now excellent store-bought options available.
   • Best For: When you need a reliable, direct 1:1 substitute without any prep work. Great for recipes where performance is critical, like whipping.
   • Examples: Silk Heavy Whipping Cream, Country Crock Plant Cream.
   • Pros: Formulated to perform just like dairy cream. Convenient and reliable.
   • Cons: More expensive, can contain stabilizers and gums, may not be available in all stores.

How Can I Use My Vegan Cream?

Now that you’ve made your delicious dairy-free cream, the possibilities are endless! It integrates seamlessly into most recipes that call for traditional heavy cream.

Here are some of our favorite ways to use it:

• In Soups and Stews: This is where cashew cream truly shines. Stir it in at the end of cooking to add incredible richness and body to recipes like Vegan Broccoli Cheese Soup, Creamy Tomato Soup, or a hearty Vegan Corn Chowder. It adds creaminess without splitting or adding an unwanted flavor.
• For Creamy Pasta Dishes: Create velvety, decadent pasta sauces. It’s the secret to an amazing Vegan Mushroom Stroganoff, a convincing Vegan Alfredo, or the cremiest Vegan Mac and Cheese you’ve ever had.
• To Enrich Curries: While coconut milk is traditional, using cashew cream in dishes like a Vegan Butter Chicken or Vegetable Korma provides a different kind of richness that is equally delicious and allows the spices to shine through without the coconut undertone.
• In Mashed or Scalloped Potatoes: Swap it 1:1 for dairy cream in your favorite mashed potato recipe for a silky, rich result. It’s also perfect for creating the creamy sauce needed for Vegan Scalloped Potatoes.
• As a Coffee Creamer: It’s a luxurious addition to your morning coffee. For a flavored creamer, blend the finished cream with a teaspoon of vanilla extract and a tablespoon or two of maple syrup.
• For Vegan Baking: Use it as a direct replacement for heavy cream in recipes like scones, biscuits, or certain cakes to add moisture and fat, making it perfect for rich desserts like vegan millionaire shortbread.

Frequently Asked Questions

Here are answers to some of the most common questions about making and using vegan heavy cream.

Can I use roasted cashews instead of raw?
It’s not recommended. Roasted cashews have a much stronger, nuttier flavor and a drier texture. Raw cashews are essential for achieving that neutral, creamy taste and consistency that mimics dairy cream.

I’m allergic to nuts. What is truly the best substitute?
For richness and texture, full-fat canned coconut cream is the top nut-free choice, especially in baking and desserts. For savory dishes where a neutral flavor is critical, like a creamy tomato sauce, a blend of silken tofu and soy milk is your best bet.

Will this recipe work for whipped cream?
Unfortunately, no. While it’s fantastic for cooking and baking, this cashew-based cream lacks the specific protein structure and high saturated fat content needed to trap air and form stable peaks. For a whipped topping, you’ll need to use a recipe based on coconut cream or a commercial vegan whipping cream.

How much does this recipe make?
This recipe yields just under 2 cups of vegan heavy cream, which is equivalent to one 16-ounce pint of dairy heavy cream.

Can I freeze the leftover cream?
Yes! It freezes beautifully. The best way to do this is to pour the cream into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container. This allows you to thaw just the amount you need for future recipes. It can be stored in the freezer for up to 3 months.

Conclusion

Finding the perfect dairy-free heavy cream substitute doesn’t have to be a compromise. Whether you embrace the unparalleled creaminess of cashews or need a reliable nut-free or no-blender alternative, your favorite recipes are still on the table.

By understanding how each ingredient works, you can confidently add richness and body to everything from soups to pastas. So go ahead, get back in the kitchen, and start creating those comforting, creamy dishes you love—no dairy required.