Best Vegan Double Cream Recipe for Smooth, Rich Desserts

Finding a rich, creamy double cream alternative that’s completely vegan can feel like a challenge, but this recipe changes everything. Whether you’re dairy-free for health, ethical reasons, or simply exploring plant-based options, this vegan double cream packs all the lusciousness and versatility you’d expect from traditional cream.

Perfect for desserts, sauces, or even a decadent dollop on your favorite treats, this recipe uses natural, wholesome ingredients to create a smooth and indulgent texture that will satisfy even the most dedicated cream lovers.

In this detailed guide, I’ll walk you through the simple steps to make the best vegan double cream at home. You’ll learn why this recipe stands out, the necessary ingredients and equipment, and tips to customize it to your taste.

Plus, I’ll share nutrition facts and serving suggestions to help you get the most out of this delicious cream. Ready to elevate your vegan cooking?

Let’s dive right in!

Why You’ll Love This Recipe

This vegan double cream recipe is a game changer for those seeking a plant-based alternative that doesn’t compromise on taste or texture. It’s silky, thick, and incredibly versatile, making it a fantastic substitute in both sweet and savory dishes.

Unlike many store-bought vegan creams, this homemade version contains no preservatives or artificial thickeners, which means you know exactly what’s going into your food.

Because it’s made with simple ingredients like soaked cashews and coconut milk, it’s naturally rich in healthy fats and nutrients. Plus, the preparation is straightforward — no fancy equipment or complicated techniques needed.

Whether you’re topping a fresh fruit tart, stirring it into a sauce, or whipping it up for a vegan frosting, this double cream will become your new kitchen staple.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup full-fat coconut milk (canned for best creaminess)
• 2 tablespoons maple syrup (optional, for slight sweetness)
• 1 tablespoon lemon juice (for a hint of tang and preservation)
• 1 teaspoon vanilla extract (optional, for flavor depth)
• Pinch of salt (to balance flavors)

Equipment

• High-speed blender or food processor (to achieve smooth creaminess)
• Bowl (for soaking cashews)
• Measuring cups and spoons
• Spatula (for scraping down the sides)
• Air-tight container (for storing the cream)

Instructions

1. Soak the cashews: Place 1 cup of raw cashews in a bowl and cover with filtered water. Let them soak for at least 4 hours, preferably overnight. This softens them and makes blending easier.
2. Drain and rinse: After soaking, drain the cashews and rinse them under cold water to remove any residue.
3. Add to blender: Transfer the soaked cashews to your blender. Pour in 1/2 cup of full-fat canned coconut milk, 2 tablespoons of maple syrup (if using), 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt.
4. Blend until smooth: Blend on high speed for 2 to 3 minutes, stopping occasionally to scrape down the sides with a spatula. The mixture should become thick, creamy, and silky smooth.
5. Adjust consistency: If the cream is too thick for your liking, add a tablespoon of coconut milk at a time and blend until you reach your desired texture. Remember, it should be thick enough to hold its shape but still pourable.
6. Chill before serving: Transfer the cream to an airtight container and refrigerate for at least 2 hours to let it thicken further and develop flavors.
7. Serve or store: Once chilled, your vegan double cream is ready to use! It will keep in the fridge for up to 5 days.

Tips & Variations

“For an even richer cream, try adding a tablespoon of vegan butter or coconut oil during blending.”

• Nut-Free Option: Substitute cashews with blanched almonds or sunflower seeds if you have nut allergies, though texture may vary slightly.
• Flavor Variations: Add a teaspoon of cinnamon or almond extract for different flavor profiles perfect for desserts.
• Savory Twist: Omit the maple syrup and vanilla, then add a pinch of garlic powder or nutritional yeast for a creamy sauce base.
• Whipped Cream Style: Chill the cream overnight, then whip with a mixer until fluffy for a vegan whipped double cream.
• Storage: Freeze in ice cube trays for portioned cream that’s easy to pop out and thaw as needed.

Nutrition Facts

Serving Suggestions

This vegan double cream is incredibly versatile and can enhance a wide variety of dishes. Try it as a topping on fresh berries or vegan cakes for a decadent dessert.

It’s also perfect stirred into hot coffee or chai for a creamy, dairy-free twist.

For savory applications, incorporate it into creamy pasta sauces or vegan soups to add richness and depth. You can even use it as the base for dips or salad dressings by blending in herbs and spices.

Looking for recipe inspiration? Check out these tasty vegan dishes that pair beautifully with this cream:

• Jamaican Minced Beef Recipes
• Leche De Pantera Recipe
• Julie Marie Eats Recipes

Conclusion

With this vegan double cream recipe, you no longer have to miss out on the luxurious creaminess that traditional double cream offers. It’s simple to make, deliciously smooth, and adaptable to both sweet and savory dishes.

The wholesome ingredients ensure it’s not only tasty but also nourishing, fitting perfectly into a plant-based lifestyle.

Whether you’re a seasoned vegan or just exploring dairy alternatives, this double cream will quickly become a favorite ingredient in your kitchen. Plus, it pairs wonderfully with other recipes on the site — so be sure to explore options like the Magic Dough Recipe or the delightful Marzipan Challah Recipe for even more delicious vegan inspiration.

Enjoy creating and sharing this creamy delight with friends and family, making every bite a celebration of plant-based goodness!

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