Like I mentioned in ‘8 Simple Egg Replacements’, pretty much all animal products can easily be replaced with a cruelty-free, vegan alternative. This includes cream. Below are six vegan cream substitutes that can be used in custards, mousses, soups, ice-cream etc.
1) Cashew Cream
Boil 1 cup of cashew for about 5 minutes until they become soft. Place the cashews in 2 cups of water. Blend them on a low setting and gradually increase the speed until they are blended thoroughly.
2) Coconut Cream
Coconut has a creamy texture and sweet flavour and it can be bought in most supermarkets. This is a great substitute for whipped cream, pies and mousses. It is also much healthier than dairy cream.
Avocados are ideal as a cream substitute in baking, creamy sauces and smoothies because of it’s creamy high-fat content. They’re cheap and can be found in any supermarket.
Blended frozen bananas with a small amount of any alternative milk creates a very healthy ice-cream. It’s extremely cheap and easy to prepare and takes minutes to make!
Pureed beans work well in creamy soups, especially cannellini beans. Their mild taste won’t overpower other flavours in the dish.
6) Silken Tofu
Similar to the cannellini beans, tofu’s mild taste will not overpower flavours in the dish. It’s ideal for custards, frozen desserts and many savoury dishes. It’s soft and creamy, meaning it can be easily put through a blender.
-The Vegan Lily