Can Vegans Eat Heavy Cream? Exploring Dairy-Free Alternatives

November 10, 2025 •

3 min read

Heavy cream is a dairy product with a minimum of 36% milk fat content, which is derived from cow's milk. Since veganism excludes all animal products, the short answer is no, vegans cannot eat heavy cream. However, the good news is that numerous plant-based alternatives perfectly mimic its rich texture and flavor.

Quick Summary

This article explains why traditional heavy cream is not vegan and details a variety of high-quality, plant-based substitutes. It covers both homemade and store-bought options, their culinary uses, and offers a nutritional comparison to help you choose the best alternative.

Key Points

Heavy cream is not vegan: As a dairy product derived from cow's milk, traditional heavy cream is excluded from a vegan diet.
Coconut cream is a top substitute: Full-fat coconut cream offers a rich, fatty texture that works well in many recipes and can even be whipped.
Cashew cream is flavor-neutral: Homemade cashew cream is an excellent, neutral-tasting base for savory sauces, soups, and desserts.
Make a quick substitute with oil: A simple mixture of non-dairy milk and a neutral oil can be blended for an instant, rich cream for cooking.
Store-bought options are available: The market offers commercial vegan heavy cream and whipping cream alternatives for convenience.
Vegan creams are often lower in saturated fat: Plant-based options typically contain less saturated fat and are cholesterol-free compared to their dairy counterparts.
Adjust thickening for recipes: Methods like adding cornstarch or blending with silken tofu can replicate cream's thickness in different applications.

Understanding Heavy Cream in a Vegan Diet

Heavy cream is an animal-derived dairy product made from the high-fat portion of cow's milk that separates during the centrifugation process. Given this animal origin, it does not fit into a vegan lifestyle, which is committed to avoiding all products that involve animal exploitation. However, the modern market and home kitchens offer innovative solutions for those who desire the same rich, creamy consistency without the dairy.

Plant-Based Substitutes for Heavy Cream

Thanks to the growing popularity of plant-based diets, finding a suitable heavy cream substitute is easier than ever. The best alternative depends on the recipe and desired consistency, as some substitutes work better for savory dishes while others excel in desserts.

Coconut Cream: This is one of the most popular and versatile substitutes for heavy cream, especially for those who don't mind a hint of coconut flavor. You can buy it pre-made in a can or make it by chilling a can of full-fat coconut milk overnight and scooping the solid, thick cream from the top. It works exceptionally well in curries, sauces, and for making vegan whipped cream.
Cashew Cream: For a neutral flavor profile, homemade cashew cream is an excellent choice. Made by soaking raw cashews and blending them with water, it creates a rich, smooth, and velvety texture ideal for creamy soups, sauces like alfredo, and even desserts. Since cashews blend completely, there's no need for straining.
Silken Tofu and Plant-Based Milk: Blending silken tofu with a non-dairy milk like soy milk creates a thick, creamy mixture high in protein. This option is particularly effective for dishes that benefit from a pudding-like texture, such as quiches, custards, or creamy cheesecakes.
Plant-Based Milk and Oil: For a quick, high-fat substitute, you can blend two parts non-dairy milk (like soy or oat milk) with one part neutral-flavored oil or melted vegan butter. This mixture mimics the fat percentage of heavy cream and works well in sauces and baking where whipping is not required.
Store-Bought Vegan Creams: The market now offers several ready-to-use vegan heavy cream and whipping cream products. Brands like Country Crock and Silk produce products specifically designed to function as dairy cream, with some even capable of being whipped.

Making Homemade Vegan Heavy Cream

Creating your own plant-based heavy cream is simple and allows for complete control over ingredients. Here is a recipe for a versatile cashew-coconut cream that works in both sweet and savory applications.

Homemade Cashew-Coconut Heavy Cream Recipe

Ingredients:

1/2 cup raw cashews
1/2 cup canned full-fat coconut milk
1/4 cup water
Pinch of salt

Instructions:

Soak the Cashews: Place raw cashews in a bowl and cover with boiling water. Let them soak for at least 10 minutes, or longer for a smoother consistency.
Drain and Blend: Drain the cashews and add them to a high-speed blender with the coconut milk, water, and salt.
Achieve Smoothness: Blend on high speed for several minutes until the mixture is completely smooth and creamy. Scrape down the sides as needed.
Chill to Thicken: For a thicker consistency, refrigerate the cream for at least an hour. It will thicken considerably as it cools.

Nutritional Comparison: Vegan vs. Dairy Heavy Cream

Replacing dairy cream with plant-based alternatives has significant nutritional implications. Plant-based options often provide benefits like lower saturated fat and no cholesterol, though it's important to choose alternatives based on your dietary needs.


Feature	Traditional Heavy Cream	Vegan Heavy Cream Alternatives
Saturated Fat	High	Generally lower (especially cashew and oat-based)
Cholesterol	Contains Cholesterol	Cholesterol-free
Fiber	Absent	Often present in small amounts (e.g., oat and almond-based)
Protein	Contains Dairy Protein	Can contain plant-based protein (e.g., soy, cashew)
Lactose	Contains Lactose	Lactose-free
Key Nutrients	Vitamin A, D, Calcium (in varying amounts)	Vitamin B12 and D often need to be fortified
Calorie Count	Higher	Generally lower, depending on base ingredient

Conclusion

While a vegan diet means excluding traditional dairy products like heavy cream, the culinary world has evolved to provide delicious, functional, and healthier plant-based substitutes. Whether opting for creamy cashew or coconut blends, or choosing convenient store-bought varieties, vegans can enjoy the rich texture and flavor of cream in countless recipes without compromising their dietary choices. For individuals managing cholesterol, lactose intolerance, or simply seeking a more heart-healthy diet, these alternatives offer an excellent pathway to enjoying their favorite creamy dishes. Ultimately, understanding your options and experimenting with different plant-based bases allows for a creative and fulfilling culinary journey within a vegan framework.

Epicurious: 6 Heavy Cream Substitutes for Cooking, Baking, and Whipping

Frequently Asked Questions

Vegans cannot eat heavy cream because it is a dairy product made from the milk fat of cows. A vegan diet strictly avoids all animal-derived foods and ingredients, including milk and its byproducts.

While it depends on the recipe, a homemade cashew cream or a quality store-bought vegan heavy cream (like Country Crock Plant Cream) are excellent all-purpose options due to their neutral flavor and creamy texture.

Yes, full-fat canned coconut milk is an excellent one-to-one replacement for heavy cream. The solid portion that rises to the top of a chilled can, known as coconut cream, is especially rich and versatile for sauces and desserts.

Yes, but not all alternatives can be whipped. Coconut cream is the best option for making vegan whipped cream. Some store-bought varieties, like Country Crock Plant Cream, are specifically formulated for whipping.

Vegan heavy cream alternatives are typically lower in saturated fat and calories and contain no cholesterol compared to dairy cream. However, the overall healthiness depends on the specific ingredients used, and some nutrients like Vitamin B12 may need to be supplemented.

For savory dishes, unsweetened cashew cream or a blend of silken tofu and non-dairy milk works well, as their flavors are neutral and won't overpower the dish. Oat milk is also a good neutral-tasting option.

To make a basic nut-based cream, soak raw cashews or almonds in hot water for at least 10 minutes, then drain and blend with fresh water until a smooth, thick consistency is achieved. The ratio of nuts to water can be adjusted for desired thickness.