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I had a delicious Cream of Mushroom soup made entirely dairy free with just cashews. I made a butter chicken recipe using an Indian recipe mix and it suggested in pulverizing cashews with a bit of water and add to thick and round out the flavors of the spices.
It pureed super smooth in my magic bullet and you could not taste it at all in the butter chicken. But it did thicken and rounded out the flavors very well. I am going to keep on hand some raw cashews and try it in other recipes as I rarely have cream on hand.
Other than canned milks or using milk and thickener, what other things do you use to replace cream?
Honestly, I have never substituted anything for cream - if a recipe calls for it, I'll go purchase it. That's more by virtue of my ignorance as to what would even WORK as a substitute, as well as my tendency to put together recipes by the exact directions the first few times - then I might branch out and try new things with it. My family recipes as a rule never required cream so using it now doesn't really come up with any regularity, but even when making something new, I won't substitute until I'm very comfortable making it as the directions say. THEN I might try something new with it.
I never replace cream...real cream is delicious! And it's low carb with only 6.6 carbs per CUP (I only use a tablespoon or 2 in my weekend coffee - weekday coffee is black).
Cashews, on the other hand, have 9 g carbs per ounce, with only 0.9 g of fiber, so a net 8 carbs per ounce.
Almonds, for comparison, have 6 g carbs per ounce, with 3.5 g of fiber, so a net 2.5 g carbs per ounce.
I don't replace for carbs or whatever. It's just to use what's on hand.
If it was the main ingredient, of course I won't sub it out. But for a slight creaminess to a spicy dish such as Butter Chicken, I used it and it was fantastic. The recipe was actually the one that said to use cashews OR cream. I never knew it could be a sub in some dishes so I am going to try it. It's only food.
There's a vegan restaurant here that makes a faux "cheese" out of cashews, and nut "milks" are regularly sold as dairy substitutes, so it makes sense to me.
For myself, I am super pro dairy, and don't replace cream with anything. I would toss in nuts and seeds to impart a certain texture, though, sure.
This^^. Evaporated milk works--I buy cream if I think about it, but I keep a can or two of evaporated milk just in case.
For shelf stability, Trader Joe's carries boxed whipping cream that doesn't require refrigeration. I always keep one or two boxes on hand in case I run out of the cream I keep in the fridge.
I had a delicious Cream of Mushroom soup made entirely dairy free with just cashews. I made a butter chicken recipe using an Indian recipe mix and it suggested in pulverizing cashews with a bit of water and add to thick and round out the flavors of the spices.
It pureed super smooth in my magic bullet and you could not taste it at all in the butter chicken. But it did thicken and rounded out the flavors very well. I am going to keep on hand some raw cashews and try it in other recipes as I rarely have cream on hand.
Other than canned milks or using milk and thickener, what other things do you use to replace cream?
Like Dirt Grinder, I'm a cream on cream type. I've seen most of the subs in soup: potatoes, cauliflower, beans. Aren't you transitioning to vegetarianism or veganism?
My vegan daughter turned me on to this trick. She gave me a fantastic kale soup recipe with garbanzo beans that starts with "cashew cream". It's REALLY good!! (And I LOVE butter and cream.)
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