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Dairy Free Cream — 3 Ways!


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: varies
  • Total Time: 0 hours
  • Yield: 2 cups 1x
  • Category: sauces
  • Method: soak blend
  • Cuisine: dairy free
  • Diet: Gluten Free

Description

three ways to make dairy free cooking creams!


Scale

Ingredients

Cashew cream:

  • 2 cups raw whole cashews + water to soak + 2 tsp salt
  • 1/2 cup filtered water
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp black pepper

Cauli Cream:

  • 1/2 head cauliflower (about 2 cups diced)
  • 1 small onion
  • 2 garlic cloves
  • 1/4 inch nub of fresh ginger
  • 1/2 cup coconut milk, full fat, creamy part
  • 1/2 cup broth
  • 2 tbso lemon juice
  • pinch salt
  • 1 tbsp coconut oil

Coffee Cream (recipe in post)


Instructions

Cashew Cream:

  1. Place cashews in container & cover with water, mix in salt.
  2. Soak 3-4 hours. Drain & rinse, drain again.
  3. Then mix with remaining ingredient list in vitamix, blend until smooth.
  4. Use prod to keep it moving.
  5. Don’t stop when it’s almost smooth and you still see little grains, you want it silky!
  6. Store in air tight container in fridge, up to a week.
  7. Makes about 2 cups.

Cauli Cream:

  1. Dice the onion, mince the garlic, ginger, dice the cauliflower.
  2. Do not mix, set aside.
  3. In a medium sauce pot heat coconut oil.
  4. Add in onion, ginger & garlic.
  5. Sauté for 6 minutes.
  6. Add in cauliflower.
  7. Stir occasionally for 6 minutes.
  8. Add in 1/2 cup broth, 1/2 cup coconut cream, 2 tbsp lemon juice, pinch salt.
  9. Stir. Lower heat. Cover.
  10. Simmer until cauli is fork tender.
  11. Transfer to blender, blend until smooth.
  12. Makes 1/2 quart.
  13. Store in fridge.
  14. Put it on all the things!

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 172
  • Fat: 13g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 5g