🌱 Vegan Heavy Cream Substitutes

3 proven alternatives for baking, cooking, and more

← Back to Search

Choose Your Context:

1. Full-Fat Coconut Milk/Cream

easy

RATIO:

1:1 replacement

BEST FOR:

cookingwhipping

BAKING CONTEXT:

Works well in most recipes. Slight coconut flavor fades when cooked.

💡 PRO TIPS:

Coconut flavor disappears in savory dishes with garlic and herbs.

RECOMMENDED BRANDS:

Thai Kitchen, Native Forest, Trader Joe's

🛒 Buy on Amazon →

2. Cashew Cream

medium

RATIO:

1 cup raw cashews + ¾ cup water = 1½ cups cream

BEST FOR:

cookingsauces

BAKING CONTEXT:

Works well. Neutral flavor. Blend until completely smooth.

💡 PRO TIPS:

Soak cashews 2-4 hours for smoothest cream. High-powered blender works best.

RECOMMENDED BRANDS:

Raw cashews (any brand)

🛒 Buy on Amazon →

3. Silk Heavy Whipping Cream

easy

RATIO:

1:1 replacement

BEST FOR:

whippingcooking

BAKING CONTEXT:

Works exactly like dairy heavy cream. Whips into stiff peaks.

💡 PRO TIPS:

Store-bought option that whips just like dairy cream. Very convenient.

RECOMMENDED BRANDS:

Silk Heavy Whipping Cream Alternative

🛒 Buy on Amazon →

🔄 Vegan Heavy Cream Comparison

SubstituteBest ForWhips?FlavorEase of Use
Coconut CreamWhipped cream, curries, pasta✅ Yes (when chilled)Mild coconut (fades in savory)⭐⭐⭐⭐ Easy, affordable
Cashew CreamAlfredo, soups, sauces❌ NoNeutral, dairy-like⭐⭐⭐ Need blender, soaking
Silk Heavy CreamEverything! 1:1 replacement✅ YesNeutral⭐⭐⭐⭐⭐ Easiest (store-bought)
Oat CreamCoffee creamer, soups❌ NoSlightly sweet⭐⭐⭐⭐ Easy (store-bought)
Soy CreamCooking, saucesPartiallyNeutral⭐⭐⭐ Less common in stores

Quick Decision Guide: Need whipped cream? → Coconut cream (chill overnight) or Silk Heavy Cream. Making Alfredo? → Cashew cream (most authentic). Want easiest option? → Silk Heavy Whipping Cream (works exactly like dairy). Coconut-free? → Cashew or Silk cream. Budget-friendly? → Canned coconut cream ($2 vs $5 for Silk).

🎯 Choose the Right Cream Substitute

🍰 For Whipped Cream

Best: Chilled coconut cream or Silk Heavy Cream

Why: Fat content allows whipping to stiff peaks. Stays stable for hours.

Pro tip: Chill can + bowl + beaters overnight. Use only thick white part from coconut can. Add powdered sugar for stability.

🍝 For Pasta Sauces (Alfredo, Carbonara)

Best: Cashew cream

Why: Neutral flavor, rich texture, no coconut taste. Blends perfectly with garlic and cheese.

Pro tip: Add nutritional yeast for cheesy flavor. Pasta water helps thin to perfect consistency.

🍲 For Soups & Curries

Best: Coconut cream

Why: Adds richness. Coconut flavor works in Asian dishes. Very stable when heated.

Pro tip: Coconut taste disappears in spiced/garlicky dishes. Use lite version for less fat.

☕ For Coffee Creamer

Best: Oat cream or coconut cream

Why: Rich, doesn't curdle. Oat is naturally sweet. Coconut adds tropical note.

Pro tip: Store-bought creamers (Silk, Califia) more convenient than DIY. Flavored versions available.

🚫 Common Mistakes & How to Fix Them

❌ Mistake: "My coconut cream won't whip - it stays liquid"

Why it happens: Wrong brand (some have stabilizers that prevent whipping), not cold enough, or you used coconut milk instead of cream.

✅ The Fix:

  • Use FULL-FAT canned coconut cream or milk (not lite, not carton)
  • Chill can overnight (12+ hours) - thick cream rises to top
  • Chill bowl and beaters in freezer 30 min before
  • Scoop out ONLY thick white part (discard watery liquid)
  • Best brands: Thai Kitchen, Native Forest, Trader Joe's (high fat content)
  • Add 1-2 tbsp powdered sugar for stability

❌ Mistake: "My cashew cream is grainy and gritty"

Why it happens: Not blended long enough or weak blender. Cashews need to completely break down.

✅ The Fix:

  • Soak cashews 2-4 hours (or quick-soak in boiling water 15 min)
  • Use high-powered blender (Vitamix, Blendtec) - blend 2-3 minutes until silky smooth
  • Regular blender: blend 5+ minutes, scraping sides frequently
  • Add water gradually - easier to blend with less water, then thin after
  • Strain through cheesecloth if still gritty (last resort)

❌ Mistake: "Everything tastes like coconut and I hate it"

Why it happens: You're sensitive to coconut flavor, or using it in wrong dishes.

✅ The Fix:

  • Switch to cashew cream or Silk Heavy Cream (zero coconut taste)
  • For whipped cream: Add vanilla extract and powdered sugar (masks coconut)
  • Coconut works in: curries, chocolate desserts, tropical dishes
  • Coconut fails in: Alfredo, mashed potatoes, vanilla desserts
  • Some people just can't tolerate coconut - that's OK! Use cashew or store-bought creams instead

❌ Mistake: "My cream sauce separated/curdled"

Why it happens: Too high heat or acid (wine, lemon) breaking emulsion.

✅ The Fix:

  • Use MEDIUM-LOW heat, never boil vegan cream
  • Add cream at END of cooking (after removing from heat)
  • If adding acid: temper the cream first (add small amount of hot liquid, whisk, then add to pot)
  • Add 1 tsp cornstarch as stabilizer if sauce needs to simmer
  • Cashew and oat cream are most stable - coconut can separate easier

💡 Pro Tip: Keep Silk Heavy Cream in fridge for emergencies. It works 1:1 in every recipe, never fails. Use coconut/cashew for budget cooking, Silk when you need guaranteed success!

🤔 What to Expect: How Do Vegan Creams Compare?

👅

Taste

Coconut: Mild coconut flavor. Disappears in savory/spiced dishes. Noticeable in vanilla desserts.

Cashew: Neutral, dairy-like. Can't tell it's vegan!

Silk/Oat: Neutral. Tastes like dairy cream.

✨

Texture

Whipped: Coconut and Silk whip beautifully, hold peaks for hours.

Sauces: All create rich, creamy texture. Cashew is thickest.

Soups: Coconut and oat blend smoothly. No separation when heated gently.

👁️

Appearance

Color: White! Cashew is creamiest white. Coconut slightly translucent.

Consistency: Thick and pourable like dairy heavy cream.

In Dishes: Identical to dairy cream in finished dishes.

🎯 The Bottom Line

✅ Whipped cream works: Coconut whipped cream is indistinguishable from dairy. Add vanilla, no one will know!

✅ Pasta sauces perfect: Cashew Alfredo tastes better than dairy version. Seriously.

✅ Baking identical: In recipes calling for heavy cream, vegan versions work 1:1.

✅ Cost: Coconut $2/can (budget), Silk $5 (premium), Cashew $3 DIY (best value for bulk cooking).

❓ Frequently Asked Questions About Vegan Heavy Cream

What's the difference between coconut milk and coconut cream?

Different fat content!

Coconut Cream (17-22% fat):

  • Sold as "coconut cream" in cans
  • Thicker, less water, more coconut solids
  • Best for: Whipped cream, thick sauces, desserts
  • Can substitute coconut milk by chilling can and using thick part only

Full-Fat Coconut Milk (10-15% fat):

  • Most common in grocery stores
  • Thinner consistency
  • Separates into thick cream (top) + watery liquid (bottom)
  • Best for: Soups, curries, cooking
  • CAN be used for whipped cream (chill overnight, use thick part)

Lite Coconut Milk (5-7% fat):

  • Watered down version
  • WON'T whip, too thin
  • OK for low-fat cooking

Coconut Milk Beverage (Carton, 1-2% fat):

  • NOT the same as canned! This is drinking milk
  • Can't whip, too thin for heavy cream substitute
  • Use for cereal, coffee, baking only

Bottom line: For heavy cream substitute, buy CANNED full-fat coconut milk or coconut cream. Carton versions won't work!

Can I freeze vegan heavy cream?

Depends on the type!

✅ CAN Freeze:

  • Coconut cream: Freezes perfectly! Thaw in fridge, stir well. Lasts 3-6 months.
  • Cashew cream: Freezes OK. May separate slightly. Blend again after thawing. 2-3 months.
  • Store-bought (Silk, etc): Usually OK - check package. Some brands say don't freeze.

❌ DON'T Freeze if already whipped:

  • Whipped coconut cream loses structure when frozen
  • Freeze UNWHIPPED, then whip after thawing

Best Practices:

  • Freeze in ice cube trays for single-serving portions
  • Label with date
  • Thaw overnight in fridge (not microwave)
  • Whisk/blend after thawing to re-emulsify
  • Use within 1 week after thawing

Pro tip: Buy coconut cream in bulk when on sale, freeze extras. Game-changer for budget cooking!

Why do some coconut milk brands whip better than others?

Fat content and stabilizers!

What makes coconut cream whip:

  • High fat content (15%+)
  • No guar gum or emulsifiers (prevents separation we WANT for whipping)
  • Solid white part that separates from liquid

🏆 Best Brands for Whipping:

  • Thai Kitchen: 17% fat, reliable separation, affordable
  • Native Forest: 18% fat, organic, whips beautifully
  • Trader Joe's: Full-fat version only (not lite!), budget-friendly
  • Aroy-D: 20% fat, Asian brand, excellent but pricier

❌ Brands That Don't Whip Well:

  • Goya (has guar gum - prevents separation)
  • Any "lite" or "reduced fat" versions
  • So Delicious (beverage, not canned)
  • Brands with added thickeners/stabilizers

Pro tip: Read ingredient list - should be ONLY "coconut extract, water" (maybe guar gum is OK in small amounts, but none is better). Shake can in store - if you don't hear sloshing, it's solidified = good for whipping!

How do I make whipped cream that doesn't deflate?

Stabilize it! Here's the secret:

Basic Method:

  • Chill coconut cream can overnight (12+ hours)
  • Chill bowl + beaters in freezer 30 min
  • Scoop thick part only into cold bowl
  • Add 2-4 tbsp powdered sugar (crucial for stability!)
  • Add 1 tsp vanilla extract
  • Whip on high 3-5 minutes until stiff peaks

💪 Extra Stability Tricks:

  • Add cornstarch: 1 tsp per can - prevents deflating
  • Add cream of tartar: ¼ tsp - stabilizes peaks
  • Use agar powder: 1 tsp dissolved in 1 tbsp water - best stabilizer (like gelatin)
  • Add aquafaba: 2 tbsp whipped separately, fold in - extra fluff

Storage:

  • Refrigerate - lasts 3-5 days
  • Softens slightly over time - whip again briefly before serving
  • DON'T leave at room temp - will melt
  • Pipe onto desserts right before serving for best appearance

Bottom line: Powdered sugar is KEY! It acts as stabilizer. Don't skip it or use granulated sugar - won't work the same.

Is vegan heavy cream healthier than dairy?

Depends which one! Mixed bag:

Dairy Heavy Cream (1 cup):

  • 820 calories, 88g fat, 330mg cholesterol
  • High in saturated fat
  • Contains vitamin A

Coconut Cream (1 cup):

  • 550-700 calories, 60g fat, 0mg cholesterol (✅ VEGAN WIN!)
  • High in saturated fat (similar to dairy)
  • Contains iron, potassium
  • Verdict: Lower calorie, zero cholesterol, but still high saturated fat

Cashew Cream (1 cup):

  • 400-500 calories, 35g fat, 0mg cholesterol
  • MUCH lower saturated fat (mostly healthy monounsaturated)
  • Protein, iron, zinc
  • Verdict: Healthiest option! ✅

Silk Heavy Cream (1 cup):

  • 640 calories, 64g fat, 0mg cholesterol
  • Lower saturated fat than coconut/dairy
  • Some brands fortified with vitamins
  • Verdict: Good middle ground

Health notes: All vegan creams = zero cholesterol (huge win for heart health!). Cashew cream is healthiest overall. Coconut still high in saturated fat but better than dairy. Remember: cream is a treat ingredient, not a health food - use in moderation regardless of type!

Can I use half-and-half or light cream instead of heavy cream?

Sometimes! Depends on the recipe:

❌ DON'T substitute in:

  • Whipped cream: Won't whip - not enough fat
  • Ice cream: Will be icy, not creamy
  • Thick sauces that need to reduce: Too thin, won't thicken properly

✅ CAN substitute in:

  • Soups: Use oat milk or thin coconut milk
  • Coffee creamer: Oat or coconut milk beverage works great
  • Light pasta sauces: Mix cashew cream with plant milk to thin
  • Baking: Most recipes OK with plant milk + 1 tbsp oil per cup

Vegan "Half and Half":

  • Mix ½ cup plant milk + ½ cup coconut or cashew cream
  • Or buy Califia Farms Better Half (store-bought option)
  • 10-12% fat vs heavy cream's 36% fat

Bottom line: For applications requiring high fat (whipping, thick sauces), you NEED heavy cream. For adding richness to soups/coffee, lighter options work fine!

🔗 Related Substitutes You Might Need

Butter

2 alternatives

Milk (Dairy)

3 alternatives

Buttermilk

1 alternatives

Mozzarella Cheese

1 alternatives

↑ Back to Top