Ingredients
– 1 cup almond milk Provides a creamy base with a mild nutty flavor
– 1/2 cup cashew cream Adds thickness and richness to mimic dairy texture
– 2 tablespoons coconut oil Enhances mouthfeel and contributes healthy fats
– 1 teaspoon vanilla extract Imparts subtle sweetness and depth of flavor
Instructions
1-First, gather all ingredients, making sure plant-based milks and oils are at room temperature for better blending. Measure quantities precisely to get the right consistency.
2-Second, combine almond milk and cashew cream in a blender and blend on high speed for 30 seconds until smooth and creamy.
3-Third, add coconut oil and vanilla extract to the mixture, then blend again for 20 seconds to mix evenly. For low-calorie versions, reduce the oil amount here.
4-Fourth, pour the blend into an airtight container and refrigerate for at least 2 hours so it thickens and flavors meld.
5-Final step: Shake well before using this substitute in recipes that call for traditional half and half, such as in coffee or soups. If you want to explore more, our best cake recipes page has ideas where this can shine in baking.
Last Step:
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🥄 Mixing milk and cream gives the closest texture and richness to half-and-half.
🌱 Non-dairy milks like soy or coconut work well in many recipes but can alter flavor slightly.
🔥 Evaporated milk is a convenient shelf-stable substitute that adds richness without extra fat.
- Category: Substitution
- Method: Mixing