What do vegans use for heavy cream? A guide to plant-based alternatives

October 17, 2025 •

5 min read

In recent years, the market for vegan food products has expanded rapidly, reflecting a growing demand for plant-based alternatives. This shift prompts many to wonder, what do vegans use for heavy cream? as this dairy staple is key for creating rich sauces, luscious desserts, and creamy soups. Fortunately, the options are plentiful and versatile.

Quick Summary

This guide details the best vegan alternatives for heavy cream, including homemade cashew and coconut cream, tofu-based blends, and store-bought options. It outlines their applications for savory and sweet dishes, explaining how to achieve the perfect creamy texture in any recipe without dairy.

Key Points

Homemade Cashew Cream: A versatile, neutral-flavored, and rich alternative made by blending soaked cashews and water, perfect for sauces and soups.
Whippable Coconut Cream: Full-fat canned coconut cream, when chilled, separates into a solid cream that can be whipped into a fluffy topping for desserts.
Silken Tofu for a Lighter Cream: For a high-protein, low-fat cream substitute, blend silken tofu with plant milk to use in sauces, dressings, and creamy desserts.
Quick Plant Milk and Fat Blend: A simple mixture of plant milk (like oat or soy) and melted vegan butter or oil works well as a cooking or baking substitute for heavy cream.
Reliable Store-Bought Options: Several brands offer pre-made vegan heavy cream that is easy to use and sometimes specifically designed for whipping, providing convenience.
Choose Based on Application: The best substitute depends on the recipe; consider flavor, fat content, and whether you need to whip the cream to choose the right alternative.

Understanding the Role of Heavy Cream

Heavy cream, a dairy product with a fat content of at least 36%, is prized in cooking and baking for its ability to add richness, body, and a smooth, luxurious texture. Its high-fat composition allows it to be whipped into fluffy peaks for desserts and provides a stable, decadent base for sauces and soups. Replicating these properties is key to finding a successful vegan substitute.

Popular Homemade Vegan Heavy Cream Alternatives

Making your own dairy-free heavy cream is often more cost-effective and allows for complete control over the ingredients. The best substitute depends on the recipe's requirements, such as flavor profile, fat content, and whether it needs to be whipped.

Cashew Cream

Cashew cream is a staple in vegan cooking for its neutral, buttery flavor and incredibly smooth texture.

How to Make: Soak 1 cup of raw cashews in boiling water for at least an hour (or overnight for best results). Drain the cashews and blend them with water in a high-speed blender until completely smooth. Use less water for a thicker cream suitable for sauces and more for a pourable consistency.
Best for: Savory sauces (like Alfredo), creamy soups, dressings, desserts, and cheesecakes.
Note: It doesn't whip like dairy cream, but it provides excellent richness and body.

Coconut Cream

Coconut cream is derived from the thick, fatty layer of full-fat coconut milk and is one of the most versatile vegan substitutes, especially for whipping.

How to Make: Chill a can of full-fat coconut milk in the refrigerator overnight without shaking it. Open the can and scoop the hardened cream that has separated from the liquid. The remaining liquid can be used in smoothies or other recipes.
Best for: Whipped cream, desserts, curries, and rich, creamy sauces where a subtle coconut flavor is welcome.
Note: Ensure you use canned coconut cream or full-fat coconut milk, not the lighter, boxed coconut beverages.

Silken Tofu Cream

Silken tofu provides a high-protein, low-fat alternative that blends to a remarkably smooth consistency with virtually no flavor.

How to Make: Blend silken tofu with a small amount of plant milk (like soy or oat milk) until it reaches your desired creaminess. The ratio can be adjusted depending on the needed thickness.
Best for: Light cream sauces, salad dressings, baked desserts (like cheesecakes), and thickening soups.
Note: This substitute is not suitable for whipping.

Plant Milk and Fat Blends

For a quick and easy homemade fix, combining a plant-based milk with a fat source can mimic heavy cream's richness for cooking and baking.

How to Make: Whisk or blend 2/3 cup of a neutral-flavored plant milk (such as unsweetened oat or soy milk) with 1/3 cup of melted vegan butter or a neutral oil (like canola or refined coconut oil).
Best for: Adding richness to savory sauces, casseroles, and certain baked goods.
Note: Like cashew cream, this mixture will not whip.

Commercial Store-Bought Vegan Heavy Cream Options

If convenience is a priority, several brands now offer pre-made vegan heavy cream alternatives that are shelf-stable or found in the refrigerated section. Some, like Country Crock Plant Cream and Silk Heavy Whipping Cream, are specifically formulated to mimic dairy cream's performance, including its ability to be whipped into stiff peaks. These are often made from a blend of oils (like coconut or soy) and plant milk, with added stabilizers to improve texture and stability.

How to Choose the Right Vegan Heavy Cream Substitute

To select the perfect heavy cream replacement, consider your recipe's flavor profile and the function the cream needs to perform.

For Savory Dishes: Cashew cream and silken tofu cream offer neutral flavors, making them ideal for sauces like Alfredo or for thickening soups and chowders. For recipes that pair well with coconut, canned full-fat coconut milk is a great 1:1 substitute.
For Sweet Desserts and Whipped Cream: Only canned full-fat coconut cream is reliably known for whipping into a stable, fluffy topping. For fillings in tarts or puddings, cashew cream or a silken tofu blend can work wonderfully, with flavors like vanilla or maple added.
For Cooking and Baking: For adding richness to casseroles or quick breads, a simple plant milk and vegan butter blend is a fast and effective solution. For thickening, a cornstarch slurry can be used in sauces and soups.

Comparison Table: Vegan Heavy Cream Alternatives


Alternative	Best For	Flavor Profile	Preparation
Cashew Cream	Savory sauces, creamy soups, desserts	Neutral, slightly nutty	Soak raw cashews, blend with water in a high-speed blender.
Coconut Cream	Whipped cream, desserts, curries	Distinct coconut flavor	Chill canned full-fat coconut milk, scoop out thick cream.
Silken Tofu Cream	Low-fat sauces, dressings, mousses	Neutral	Blend silken tofu with plant milk until smooth.
Plant Milk + Fat Blend	Quick sauces, baking	Neutral (if using neutral oil/butter)	Whisk or blend plant milk with melted vegan butter or oil.
Store-Bought Cream	Convenience, whipping (check label)	Varies, often neutral	Use a 1:1 ratio directly from the package.

The Nutritional Benefits of Plant-Based Creams

Beyond avoiding dairy, opting for vegan heavy cream can come with nutritional advantages. Many plant-based creams are lower in saturated fat and calories compared to their dairy counterparts. They are also free of cholesterol and can sometimes contain healthy unsaturated fats from nuts or oils. Alternatives like cashew and silken tofu creams offer a boost of protein and minerals. For instance, a silken tofu blend is lower in fat but high in protein, providing a nutritionally different outcome.

Conclusion: Embracing the Versatility of Vegan Creams

From simple, homemade concoctions to convenient store-bought solutions, the options for what vegans use for heavy cream are robust and adaptable. Whether you need a rich, neutral base for a savory pasta sauce, a stable, whipped topping for a decadent dessert, or a lighter option for a creamy soup, there is a plant-based alternative to fit your needs. The key is to consider the flavor profile and function required by your recipe and experiment with the various alternatives available. The versatility and customization possible with plant-based ingredients open up a world of delicious and dairy-free culinary possibilities.

For more in-depth information and specific recipe ideas, a guide from reputable culinary sites can be a valuable resource, such as this one on heavy cream substitutes from Bon Appétit.

Frequently Asked Questions

No, most homemade vegan creams will not whip. Only canned, full-fat coconut cream, when thoroughly chilled, can be whipped into stiff peaks similar to dairy whipped cream. Some store-bought vegan creams are also formulated for whipping.

Cashew cream is widely considered one of the best neutral-flavored vegan substitutes for heavy cream, offering a rich and creamy texture without an overpowering taste. Blended silken tofu with plant milk is another neutral, low-fat option.

For savory dishes, soak raw cashews and blend them with water to create a rich cashew cream. For a lower-fat option, blend silken tofu with soy milk. A simple mix of oat or soy milk with melted vegan butter also works well.

Coconut cream is the thicker, fattier portion that rises to the top of a can of full-fat coconut milk after it has been chilled. Some brands also sell it separately. Boxed coconut milk is often a watered-down beverage and not suitable for replacing heavy cream.

Yes, nut-free alternatives include using canned coconut cream, blending silken tofu with soy or oat milk, or thickening plant milk with cornstarch or a roux made with vegan butter and flour.

To thicken a soup or sauce without adding much fat, you can use a slurry of cornstarch and plant milk, a puree of silken tofu, or a roux made with vegan butter and flour. Blending cooked white beans is also a viable option.

Plain plant milk is too thin to be a direct substitute for heavy cream in most recipes. It lacks the high fat content and thickness needed. However, you can use it as a base to create a more suitable substitute by adding fat (like melted vegan butter) or a thickening agent (like cornstarch).