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Homemade vegan half-and-half in three small glass jars and in front of a small mason jar of coconut cream, all on a piece of jute
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5 from 1 vote

Vegan Half-and-Half

This recipe is my half-and-half replica that you sometimes put in preparations that you want creamy without being too rich. It contains coconut cream and cashew milk and will serve you for many occasions. It is wonderful in mashed potatoes, soup, or happy concoctions.
Prep Time5 mins
Total Time5 mins
Course: Staple
Cuisine: Vegan
Keyword: cashew nuts, coconut cream, half and half, soy lecithin
Servings: 1 cup
Calories: 396kcal
Author: Naïby

Ingredients

  • ½ cup coconut cream (Notes)
  • ½ cup water
  • ¼ cup cashew nuts ideally previously soaked 30 min before (Notes)
  • 1 teaspoon soy lecithin (Optional)

Instructions

  • Place all ingredients in a high-speed blender and blend until smooth.

Notes

Coconut cream: Depending on the brand, the cream may stubbornly stay separate from the milk. In this case, it does not matter. Make the recipe with the aqueous liquid.
Soaking cashew nuts: this process makes them. It is not an obligatory passage, but ideal.
 

Variants

Make it with ½ cup Almond milk, Macadamia milk, or Brazil nut milk.

Conservation

Kept in a tight container in the refrigerator, this vegan half-and-half will keep for up to 5-7 days.

Nutrition

Serving: 1cup | Calories: 396kcal | Carbohydrates: 10g | Protein: 4g | Fat: 43g | Saturated Fat: 37g | Sodium: 11mg | Potassium: 390mg | Fiber: 4g | Sugar: 1g | Vitamin C: 3mg | Calcium: 17mg | Iron: 3mg
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