Enjoy this decadent vegan heavy cream ♻️ Variations If you need to thin it out, add 1 teaspoon of water at a time. Note: The consistency will thicken as it sits, making it even better the next day. You can always blend it again to smooth it out. Thawing: To use your cream, let it thaw in the fridge overnight, and it should be ready to go.Freezer: If you can’t use the heavy cream within a week, transfer it to the freezer in a glass jar or freezer-safe container for up to 3 months.To preserve the flavor, we recommend storing it in a glass jar. Fridge: Vegan heavy cream stays fresh in the fridge for up to 1 week.Follow these simple storage tips for the best results: The great thing about this vegan heavy cream substitute is how long it stays fresh. Coffee: Use it to replace the creamer in your morning coffee or latte.Fettuccine alfredo: Add it to the sauce for a decadent pasta.Thai red curry: Adds a silky texture and rich flavor to all curry recipes, while taming the heat.Potato soup: A great way to thicken up soup and enhance its taste.If you have questions about making a vegan heavy cream substitute, check out our FAQs or leave a comment down below! □ How to use dairy-free heavy creamįrom savory recipes to sweet treats, there are endless ways to use dairy-free heavy cream! Here are some of our favorites: Enjoy! Make sure to scrape down the sides Or, transfer the mixture to a glass jar to refrigerate. Once the desired consistency has been reached, use your vegan heavy cream right away. Add water or plant milk Step 3: AdjustĪdd 1 teaspoon of water at a time, blending in between to thin out the mixture. Drain the cashews first Step 2: BlendĪdd all of the ingredients to a blender, and blend on high until a smooth consistency is formed, scraping down the sides as needed. If you’re in a pinch for time, add the cashews to a bowl with hot water, and let them sit for 15 minutes before draining. □ Instructions Step 1: Soak the cashewsīefore you begin, you’ll want to soak the cashews in water for 4-6 hours, or overnight. Salt: To bring out the flavors of the rest of the ingredients.įor a complete ingredient list and step-by-step guide, scroll down to our recipe card.Non-dairy milk can be used in place of water for a slightly creamier texture. Water: Crucial for transforming the cashews into a paste. You can also use olive oil or avocado oil instead of vegan butter.
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