1cupraw cashews soaked overnight in water in a jaror 5 minutes - see instructions (this results in about 1 ¼ cups puffed cashews) and rinsed
1 ¼cupfiltered wateror plant based milk
¼ teaspoonsea salt
If you’re low on time (like I always am) you can soak your cashews in boiling hot water for about 1 hour, or boil them for about 5-10 minutes first. This helps your cashews to produce a silky texture and to be totally dissolved. This is crucial because ideally whatever you’re replacing you don’t want to be tasting cashew pieces!
In a high speed blender, blend all the ingredients together until blended and completely creamy and incorporated. Scrape down the sides if needed, and blend until combined. Be sure to add extra water if needed to reach the desired consistency that you're looking for.
At this point, add in any extra flavourings or seasonings that you have, and blend again or stir together to combine. This is also just a great base recipe to always have on hand! Enjoy!
Yield: This recipe yields 2 ½ cups of heavy cream, which is also 40 tablespoons. The calories are for a tablespoon each.How to store: Refrigerate vegan heavy cream substitute in an airtight bottle or container for 3 to 4 days and shake before using.How to freeze: Freeze vegan heavy cream for up to 3 months. I recommend freezing it in an ice cube tray, then storing the cubes in a freezer bag. Warm the cubes a few seconds at a time in the microwave or in a small saucepan on the stovetop.