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.
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Let’s get on with the recipes!Print
Plant-Based Cream Recipes
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.