The Best Vegan Heavy Cream Substitutes [Whipped Options]

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Whether you’re vegan or just lactose intolerant, heavy cream might not be an option for your diet when cooking.

However, like most ingredients, there are some close vegan alternatives, and you won’t taste the difference in most recipes.

What Is The Vegan Substitute For Heavy Cream?

There are now 2 popular store-bought heavy cream substitutes that are vegan: Silk’s Dairy -Free Heavy Whipping Cream Alternative, and Flora’s (i.e. Becel) Plant Double cream.

silk heavy cream vegan

Those are both fairly new, so you may not be able to find them.

Alternatively, there are quite a few substitutes you can make yourself if you’re trying to make a recipe vegan-friendly, which I’ll share with you here. Most don’t whip very well, but are great in other recipes that call for heavy cream like pasta.

The 5 Best Vegan Heavy Cream Substitutes

The heavy cream alternatives are based on 3 main types of ingredients: Coconut, Soy, and Nuts.

Not surprisingly, these are also the main types of non-dairy milk alternative to regular milk.

Now, let’s take a look at the best alternatives to heavy cream for vegans:

Coconut Cream

(Can be Whipped)

coconut cream as heavy cream substitute

This is my go-to and most recommended substitute when possible (as long as you don’t mind the taste of coconut), and the only one that whips up well. It works really well because it has a high saturated fat content, just like dairy heavy whipping cream.

If you’ve ever looked at making your own vegan ice cream, you’ve come across coconut milk or cream as a main ingredient.

Coconut cream is just the thickened part of coconut milk. It’s also a decent vegan sour cream substitute or Greek yogurt alternative.

You can either buy cans of coconut cream (hard to find), or buy full-fat coconut milk (easy to find).

If you buy canned coconut milk, put it in the fridge overnight, and scoop out the thick parts on the top (that’s the cream). If it’s too thick (will depend on brand), mix in some of the thinner liquid that’s leftover in the can.

Alternatively, you can use the thin remaining liquid as a vegan substitute for evaporated milk.

HOW TO USE

You can substitute coconut cream with heavy cream in a 1:1 ratio.

How to Make Vegan Whipped Cream From Coconut Milk

This is my preferred substitute when it comes to making vegan whipping cream.

I’m not an expert baker, but it always turns out pretty well.

For detailed instructions, refer to this recipe for coconut whipped cream on Minimalist Baker (or the video below):

While you don’t need to add cream of tartar (which is vegan), it can make your whipping cream more consistent.

Soy Milk and Olive Oil

vegan heavy cream soy milk olive oil

Heavy cream is made from milk and butter, and non-dairy milk is already comparable to dairy milk.

So all that’s left is the butter.

Heavy cream is defined based on having a butterfat content of 36% or more, so it’s important to add some source of fat (preferably with a good amount of saturated fat to mimic butter).

Well, there are quite a few vegan alternatives to butter, so we have a few options.

You could use a vegan butter or dairy free margarine, but if you’re looking for a quick and easy substitute, just use a vegetable oil like olive oil (other oils like coconut oil will work, but will affect the taste in different ways). Most good vegan butters are mostly olive oil anyways.

This cream will replicate the flavor and creamy texture of heavy cream well in baked goods, but won’t whip up like dairy cream will. If you want to add a little flavor, add a tablespoon of lemon juice.

HOW TO USE

To make this vegan heavy cream, mix soy milk with olive oil in a 2:1 ratio. So if you want 1 cup of cream, use 2/3 cup of soy milk, and 1/3 cup of olive oil.

Vegan Soy Heavy Cream

(Can Be Partially Whipped)

tofu soy milk vegan heavy cream

We’ve already seen that soy milk is a good base to start with.

It turns out that another soy product, silken tofu (that’s the really soft stuff) can be combined with soy milk to make a heavy cream alternative with lots of protein.

Note that you’ll want to get plain tofu. Flavored tofu will make it taste weird, and could be an issue if you’re trying to bake something gluten free (some flavored tofu have gluten added).

HOW TO USE

You simply blend together silken tofu and soy milk together (1/4 cup milk and 1 lb of tofu). Depending on the tofu you may need to add more or less milk, so add in the soy milk gradually until you get a decent texture.

Can Silken Tofu Be Whipped?

I said that it was partially whippable.

It’s not going to whip up into nice stiff peaks, it turns into more of a fluff, which is enough for certain recipes.

While I’ve done this myself, my pictures are terrible, so refer to this recipe for a clearer look.

Non-Dairy Milk and Cornstarch

non dairy milk with cornstarch

This is an option if you don’t need to whip up your vegan heavy cream, and uses the most common ingredients. It’s more like a light cream than a heavy one though, and better in soup than any baked goods.

You start with any dairy free milk (e.g. almond milk or cashew milk), and then add cornstarch to it to thicken it up.

HOW TO USE

If you need 1 cup of heavy cream, start with 1 cup of non-dairy milk, then add cornstarch to it and mix as you add. In general, you’ll need about 2 tablespoons of cornstarch per cup of milk.

Vegan Cashew Heavy Cream

vegan cashew cream

The final lactose free cashew cream substitute is a nut-based option.

This one will take a bit of extra work, and you won’t be able to buy it anywhere that I know of.

While cashew cream won’t whip up well, it is another option for general cooking. Here’s the recipe.

HOW TO USE

In short, you’ll need to blend together raw cashews with water in a food processor and find the right consistency. You can then substitute the vegan cashew cream in a 1:1 ratio with heavy cream.

Vegan Heavy Cream Substitute Options Summary

So far, these have been the best vegan substitutes for heavy cream I’ve found that fit a vegan diet. If you try any of these, let me know how it went in a comment below.

Here’s a quick table of the dairy free heavy cream substitutes I’ve gone over in this post:

DescriptionRatio of IngredientsBest to Use In…
Mix soy milk with olive oil
2:1 ratio of milk to oil
Baked goods, soups
Blend silken tofu with soy milk
1:1 ratio of tofu to milk
Baked goods, soups
Substitute coconut cream for heavy creamJust coconut creamVegan whipped cream, baked goods, soups
Mix non-dairy milk (e.g. almond, cashew milk) with cornstarch
2 tablespoons of starch for 1 cup milk
Soups
Vegan cashew heavy cream
Recipe: 1.5 cups cashews to 3.5 cups water
Soups, baking

The best one for you will depend on the specific recipe (e.g. soup vs baked goods vs whipped cream) you’re following, the ingredients you have available, and any dietary restrictions.

Try to experiment and find the one(s) that you like best.

Eventually, I’m sure a company will release a vegan version of heavy cream that you can buy in stores that’s close to the version made from cow’s milk.

Common Questions About Vegan Heavy Cream

Can vegans eat heavy cream?

Vegans do not eat heavy cream, at least not the kind made from cow’s milk (dairy). Vegans do not eat animal products, while some other types of vegetarians do eat dairy products like heavy cream.

What do vegans use instead of heavy cream?

There are now some plant-based heavy creams for sale in stores that vegans can buy. Alternative, you can make your own vegan heavy cream as shown on this page from ingredients like non-dairy milk and oil or starch.

What is a dairy free substitute for heavy cream?

Most heavy cream substitutes contain dairy still, but there are some plant-based ones without dairy. As detailed on this page, you can make a substitute from non-dairy milk and some kind of thickener (oil, starch, even tofu).

Can I use almond milk instead of heavy cream?

While using almond milk directly instead of heavy cream will add a similar flavor to your recipe, it won’t have the same texture. Almond milk is much thinner than heavy cream, so you need to combine it with a certain amount of oil or starch to thicken it up.

About the author

Dale Cudmore

Your friendly neighborhood vegan from Toronto. Chemical engineer turned semi-professional soccer player and freelance nutrition writer. I've been vegan for years and try to make life easier for others by sharing what I've learned.

6 comments

  • Hi Dale,
    I’m looking for clarification on the soy milk and oil combination. You have “pictured” a 1 (soy):2 (oil) ratio but in your description you’ve used a 2 (soy):1 (oil) ratio. Which is correct. The “pictured” version seems like a lot of oil but I could be wrong. Thanks, not only for the clarification but also for your post. Everything helps when making the transition to a vegan/plant based lifestyle.

  • Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂

  • Thank you so much! I am on an AIP lifestyle for pain. EVERYTHING has coconut milk, cream and oil in the recipes and unfortunately, I am allergic. I sure appreciate your research!

  • Hi and thanks for the interesting information. I am wondering in recipes that call for raw cashews, soaked then blended, can I subsitute soy milk or almond milk for the cashews and water? Isn’t that basically what blending the cashews and water is producing? I often don’t have raw cashews on hand and so many sauces, cheeses, etc seem to call for cashews in the ingredients. Would I need to add corn starch for thickening? I appreciate your input. Thanks.

    • When you blend cashews and water, you typically end up with something a bit thicker than soy/almond milk.

      You could try adding a starch, but what I’ve done sometimes to a pretty good degree of success is just adding some nut butter (obviously cashew is ideal, but others work) and mixing it in until the texture seems about right.