There's no such thing as a drop-in replacement for cream but this Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in ganaches, custards, sauces, cakes, etc. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.
1/3 cup raw, unsalted cashews, soaked and rinsed
1 cup water
1 Tablespoon + 1 teaspoon canola oil
1 ½ teaspoons agave syrup
1 teaspoon apple cider vinegar
Place the cashews in a small saucepan with the water. Cover the saucepan, bring the cashews to a boil and simmer for 15 minutes. Alternatively, soak the cashews overnight instead of simmering if you'd like to make this raw.
Transfer the cashews and the water to a blender and add the canola oil, agave syrup and apple cider vinegar. Blend on the Whip setting for one minute. Store in a covered container in the fridge.
Makes about 1 cup.
Feel free to customize your Cashew Cream by substituting a teaspoon of water for a teaspoon of lemon, orange, coffee or mint extract.
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