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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Quinoa Cream

Quinoa Cream

Published: May 3, 2017 by Wendy Polisi Modified: Apr 15, 2019 · 381 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This quinoa cream is a great alternative to heavy cream, half and half and whole milk. It is naturally gluten free and easily made vegan!
Quinoa Cream - WendyPolisi.com
One day, when Skye was in a Miss-Independent mood, and I found myself in a rare moment of catching up on magazines.

I was flipping through an older copy of Cooking Light on my iPad, and I saw an article on using rice in place of heavy cream in recipes.[clickToTweet tweet="Looking for a healthy alternative to cream? Try this #quinoa cream! Gluten Free & Easily #Vegan." quote="Looking for a healthy alternative to cream? Try this #quinoa cream! Gluten Free & Easily #Vegan."]

It got me thinking - could quinoa also be used as a heavy cream substitute?

I was excited and ran to the kitchen to give it a try...and I wasn't disappointed.

Quinoa Cream
In fact, I was thrilled with the results.

I may have even chased my husband down with a spoon in hand insisting that he try it. It was 6:30 am - he wasn't amused. Just because Skye and I had been raring to go since 5:00 am, doesn't mean he was. 🙂

This quinoa cream is fantastic in soups and pasta dishes. It is an excellent way to keep your calories in check, and also perfect for vegans or those who don't have access to organic dairy. (Unsweetened Almond and Cashew Milk both work here!)

One of these days, I'm going to try this with apple just for use in sweet dishes. Until then, let me know what you think of this savory quinoa cream.

Print Recipe
5 from 2 votes

Quinoa "Cream"

This quinoa cream is a great alternative to heavy cream, half and half and whole milk. It is naturally gluten free and easily made vegan!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 72kcal
Author: Wendy Polisi

Ingredients

  • ½ cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 cup milk of choice unsweetened - I used almond

Instructions

  • Bring quinoa and broth to a boil. Cover and reduce to a simmer.  Cook for 25 minutes. Remove from heat and allow to sit for another 5 to 10 minutes.
  • Add milk to blender and then carefully transfer quinoa mixture. Puree for 2 to 3 minutes, until smooth. Use in place of heavy cream, half and half and/or whole milk in savory recipes.

Notes

Adapted from Cooking Light

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 331mg | Potassium: 138mg | Sugar: 2g | Vitamin A: 245IU | Calcium: 56mg | Iron: 0.6mg

Quinoa Cream was originally published in 2015, updated 2017.

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Wendy Polisi

    April 01, 2016 at 5:34 pm

    5 stars
    Yes - I've made it with all kinds of milk including almond milk and it works just fine.

    Reply
  2. jpln

    April 05, 2016 at 9:39 pm

    How much quinoa cream will this make and how long will it last if refrigerated.

    Reply
    • Wendy Polisi

      April 12, 2016 at 7:42 pm

      It is about 3 1/4 cups. I keep it in the fridge for two days or freeze it for longer. Re-heat prior to using so that everything gets mixed up well.

      Reply
  3. jill

    May 10, 2017 at 6:00 pm

    I will try this soon! When you say apple...do you mean apple juice instead of broth to cook the quinoa or in another way? This sounded interesting.

    Reply
  4. Lauren

    August 29, 2017 at 2:40 am

    5 stars
    This cream is fantastic! I will use this for biscuits and gravy!

    Reply

Trackbacks

  1. Creamy Garlic Tomato Soup - Wendy Polisi says:
    August 6, 2015 at 6:49 PM

    […] my last post, I shared my latest quinoa creation: Quinoa Cream. Today, I’m sharing with you one of the things I’ve done with […]

    Reply
  2. Slow Cooker Penne with Chicken, Spinach & Sun Dried Tomatoes - Wendy Polisi says:
    September 19, 2015 at 6:36 PM

    […] I love all kinds of pasta dishes, but right now my slow cooker is holding a special place in my heart. This dish comes together really quickly and is very kid friendly. Next time I make it, I’m going to make my own Alfredo sauce with my quinoa cream. […]

    Reply
  3. Skinny Chicken, Spinach & Sun Dried Tomato Casserole (with Quinoa "Cream") - Wendy Polisi says:
    September 22, 2015 at 1:46 AM

    […] 3½ cups Quinoa Cream […]

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  4. Low Carb Chicken Zucchini Noodle Alfredo - Keto Friendly says:
    June 9, 2017 at 6:20 AM

    […] cup quinoa cream or organic heavy […]

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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