Easy Vegan Half & Half Recipe (2 Ingredients)

this vegan half & half is a staple you should be making! only 2 ingredients and perfect for using in so many recipes.

the inspiration

I love sharing homemade vegan dairy substitutes, they are fun and honestly usually very easy to make. One that I had been thinking about is half & half. So, I thought let’s do a vegan half & half.

Vegan half & half is great to have on hand for a multitude of recipes. It makes making creamy pastas, dressings, sauces, and more even easier.

what is half & half?

Half & half is a dairy product that is exactly what it sounds like: half cream and half whole milk. This is what gives it that in between consistency between just regular milk and thicker heavy cream.

how to make cashew cream

To make this vegan half & half is so easy! First, you need to either soak the cashews in hot water or boil them for 30 minutes. This will help soften them so they blend up easier. Then, you will add them into a blender with the non-dairy milk.

Blend for 1 minute on a high speed and you should be left with a very thick and creamy cashew cream! A little extra bonus recipe for you. Cashew cream is also great to have on hand.

turning cashew cream into vegan half & half

Now, you will take the cashew cream and combine it with non-dairy milk! Once you mix them together you will be left with a liquid that is thicker than non-dairy milk but thinner than a heavy cream.

And there we go that is it! You have your homemade vegan half & half ready to go. You can use it right away or chill it in the fridge.

how to use vegan half & half

There are many ways to use vegan half & half. The first thing I always think of is coffee creamer. So, you can just mix some of the vegan half & half with vanilla extract and agave or maple syrup. Then, you can add it into your coffee or tea.

Another way to use it is in pasta sauces. I love it in this vegan sausage pasta! It will help to make a creamy delicious sauce. You can also use it in recipes like vegan mac and cheese, soup, desserts, mashed potatoes, the possibilities are endless!

more vegan diary substitutes

why you’ll love this recipe

I think there are a lot of fun parts about making your own homemade dairy substitutes. First of all you are controlling everything with the ingredients. So, there are no surprises to what is inside.

You can control the flavors too by adding in sweetener to make non-dairy creamers for lattes. You can keep it plain for using in savory dishes. There are a lot of options.

Finally, a lot of store-bought heavy creams and half & half use coconut cream. Which isn’t a bad option but I find it can change the taste on things and I don’t always want things to be coconut based.

vegan half & half faq

• Is this recipe soy free? Yes, as long as you use soy free non-dairy milk.
• Is this recipe gluten free? Yes.
• Is this recipe nut free? No, it contains cashews.
• Is there a substitute for the nuts? As of right now I do not have one for making a plant-based half & half. As an idea you could try using a piece of firm or extra firm tofu equal to the weight of the cashews. Following the same recipe with boiling and blending.
• How do I store the vegan half & half? Just keep it in the fridge in either a jar with a lid or airtight container.
• How long does it last? Up to 5 days in the fridge. It may thicken the longer it sits. You can always thin it out with more non-dairy milk.

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Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.

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