Dairy Free Heavy Cream

Jump to Recipe Print Recipe

I LOVE cream! Cream in my coffee, cream in my tea, cream in every possible dish I can throw it into. It adds so much rich delicious texture and flavor to just about any dish, savory or sweet. So when I had the idea to start making my own version of a cream that’s dairy free and it turned out great on the first try, need I say, I was elated! Now, I don’t have any allergy or aversion to a plain old dairy based cream from the store, but after I learned that consuming a lot of processed dairy is neither very healthy or helpful for my hormones and metabolism, I’ve been limiting it to a minimum. No more! Now we can have all the cream we wish!

There are 2 ways to make this recipe. The first is for a thick, spoon able cream..I love this version as a replacement for whipped cream. I used it in a filling for berry crepes at breakfast the other morning and it was delicious.

The second version is for the pourable cream. Like you want for your coffee, tea and in place of cream in recipes that don’t require it to be whipped.

The difference is in the thickness of the coconut milk you use. If you want thick cream, use full fat coconut milk. Like the kind that whips up when you chill it. It will have a heavy layer of spoon able fat on top when you open the can. If you want thinner cream, just use lower fat coconut milk. Alternatively, you can always just add some almond milk or extra water while blending to thin it all out to your desired thickness.

I used this last night in 2 separate dishes. The first was a chicken curry and the second was a ravioli with a pesto cream. Both dishes turned out so well and I will definitely be making them again. Psst. The ravioli is made with sourdough and hopefully I’ll share that recipe here soon! I can’t wait to use this cream in all my future cooking adventures!😋 Let me know if you try it!

Let’s get to making some cream!

Graphics for Pinterest