Since we rarely consume dairy (and only very particular, high quality kinds), we have spend a great deal of time creating, and perfecting vegan-friendly renditions of all of our favorite dairy products.

One product that we just couldn’t bear to part with is cream! Cream is not only a great addition to a morning coffee, but it serves so many purposes in desserts, soups, sauces, and other recipes with creamy textures.

Thankfully, plant-based cream is totally doable, and actually very easy to make at home! Below, you will find a hemp cream recipe, alongside a cashew cream recipe. We love both for their mild, neutral flavors, but especially are happy to our our hemp recipe for those with an intolerance to nuts.

Let’s get on with the recipes!

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Healthy Stone Baking Pan

100% Ceramic Skillet with Lid

High Speed Blender Made in the USA

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100% Ceramic Stock Pot

8 Cup Food Processor

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Organic Cold Pressed Coconut Oil

Organic Almond Flour

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Organic Coconut Sugar

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Plant-Based Cream Recipes

Print Recipe

Ingredients

Fresh Hemp Cream Recipe (Paleo, Raw, Whole30, Vegan, Nut-Free)

½ cup water
3 to 4 tablespoons hemp seeds
Pinch of unrefined sea salt

Fresh Cashew Cream Recipe (Paleo, Raw, Whole30, Vegan, SCD)

½ cup raw cashews, ideally soaked for 4 or more hours
1 cup unfiltered water
Pinch of unrefined sea salt

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Instructions

Fresh Hemp Cream

Place the water, hemp seeds, and salt in a high-speed blender and blend until smooth and creamy.
Hemp cream will keep for up to 3 days stored in a covered container in the fridge (shake well before serving.)

Fresh Cashew Cream

In a high speed blender, blend the nuts and water on high speed for about 2 minutes. Add the salt and blend again.
Can be stored for 2-3 days in the fridge.

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