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!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.