Dairy Free “Heavy Cream”

I use this as a replacement for heavy cream in many recipes.  It also makes a decadent coffee creamer.  Cashews are a wonder nut and are so versatile because of their mild flavor and creamy texture.  To make this “cream” simply combine equal parts soaked cashews to water.  Dairy free and delicious!

Cashew “Heavy Cream”

  • 1 cup raw cashews, soaked overnight
  • 1 cup water
  1. Blend ingredients in a high powered blender until smooth.
  2. Store in a mason jar in the fridge up to one week.

This recipe yields 2 cups cream.

*you will see this ingredient used in many of my recipes.

15 thoughts on “Dairy Free “Heavy Cream””

  • I have tried all types of milk – soy, rice, coconut, almond, almond/soy combo, and now…. cashew cream. I am so completely amazed and perplexed that cashew cream is the one that makes my coffee taste like it used to. I’m just so impressed. As a gluten free, now also dairy-free gal, I miss a lot. At least now I don’t have to miss creamy Sunday morning coffee. Thanks SO MUCH for sharing this creamer, Michelle!

    P.S. I asked Michelle the proportions for milk, not cream. She said double the water!

  • I actually triple the water when I make cashew milk. One cup soaked cashews to 3 cups of water and it still comes out great! Definitely going to add cashew cream to my regular stash of recipes. :)

  • raw cashews to be soaked in separate water and then add the water listed in this recipe? And how does it come out so white? Cashews have a yellow tinge to them…

  • I use a nut milk bag to filter out the nut bits when I make cashew milk, just like I do when I make almond milk. I just alter the amount of water based on the purpose I will be using it for. It really is the absolute best substitute for coffee cream!

  • I made some of this today and will try it tomorrow morning, hot tea just does not make it for my morning happy time, I miss my coffee and cream.

  • This is so wonderful, THANK YOU, thank you, thank you so much!!My biggest fear was giving up my heavy cream in my coffee, you have saved humanity, LOL. It works perfect for my heavy cream replacement, you are brilliant!

  • I have just made the cashew heavy cream, and I am SO happy! It is the perfect replacement for the toxic creamer I used to use. I mixed it with almond milk this time, but plan to use coconut milk in the future so that I can make my healthy version of Italian sweet cream coffee creamer. I’m so glad I found your site!

  • Michelle this looks amazing. I’ve been looking for an alternative creamer. Q: do you add 1 c water in addition to the water that the cashews have been soaked in? Or is the 1 c water all you need for the ‘soak?’ Thanks!


  • Oh my! I made this today & it’s deliciously thick. My picky eater 4 yr old son tried it and wanted to eat the entire small batch. It’s really thick, can I add more water to it? I’m excited to try it in my coffee tomorrow.

  • I have tried many versions of non dairy creamer and I liked none of them. I also cannot tolerate coconut milk and cashews seem chalky to me, although it was the best one I had tried.

    I finally found a method that works for me but it uses soy milk. I think my method would also work with almond milk, but I haven’t tried it. I put 2 tsp of coffee grinds in a cup of very hot unsweetened soy milk, let it steep for 2 mins then strain the grinds out through a tea strainer. Add 1 tsp of maple syrup and after it settles down, it looks identical to my coffee with cream.

    But I use a cashew blend for milk and it’s awesome.

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