What is a gluten-free substitute for heavy whipping cream?

October 23, 2025 •

4 min read

Over 3 million Americans have Celiac disease, with millions more having gluten sensitivities, necessitating strict dietary management. For those avoiding gluten and dairy, finding a reliable gluten-free substitute for heavy whipping cream is essential for elevating both desserts and savory dishes.

Quick Summary

This guide details effective gluten-free and dairy-free alternatives to heavy whipping cream, such as whipped coconut cream, versatile cashew cream, and commercial products, explaining their uses in various recipes.

Key Points

Coconut Cream: Chilled, full-fat coconut cream is an excellent, dairy-free alternative that can be whipped into a fluffy topping for desserts.
Cashew Cream: Soaked and blended raw cashews create a neutral, thick, and creamy substitute perfect for savory sauces and soups.
Commercial Options: Pre-made gluten-free and dairy-free alternatives are available from brands like Silk, offering a convenient, cup-for-cup replacement.
Aquafaba for Light Whipping: For a lighter, meringue-like topping, the liquid from canned chickpeas (aquafaba) can be whipped as a dessert topping.
Choose Based on Use: The best substitute depends on the recipe—whipped coconut cream for desserts, cashew cream for savory dishes, and commercial products for convenience.
Check for Hidden Gluten: While heavy cream is naturally gluten-free, processed whipped toppings or commercial substitutes must be checked for gluten-containing additives.

Navigating the world of gluten-free cooking and baking can be challenging, especially when a key ingredient like heavy whipping cream, with its unique properties, is needed. The good news is that several excellent gluten-free substitutes exist, offering comparable richness and texture without compromising flavor. Whether you need a whipped topping for a pie or a thickener for a creamy sauce, the right substitute depends on the application.

Coconut Cream: The Versatile Whippable Alternative

Canned, full-fat coconut cream is arguably the most direct and best-known gluten-free and dairy-free replacement for heavy whipping cream when it comes to whipping. When properly prepared, it whips into a light, fluffy topping perfect for desserts.

How to Prepare Coconut Whipped Cream

Chill Your Ingredients: Place a can of full-fat coconut cream (or a can of full-fat coconut milk) in the refrigerator overnight. This allows the dense, white cream to separate from the watery liquid. For best results, also chill your mixing bowl and whisk attachments in the freezer for about 15 minutes before beginning.
Scoop and Whip: Open the chilled can and scoop out only the thick, solid cream from the top. Discard or save the remaining liquid for other uses. Beat the coconut cream on high speed with a hand or stand mixer until stiff peaks form. Optional additions like a teaspoon of vanilla extract or a tablespoon of powdered sugar can be added for flavor.
Flavor Considerations: Be mindful that coconut cream imparts a subtle tropical flavor. This works wonderfully in many desserts but may not be ideal for savory dishes where you want a neutral taste.

Homemade Cashew Cream: Neutral and Smooth

For recipes that require a creamy texture without the tropical hint of coconut, homemade cashew cream is an outstanding, neutral-flavored alternative. It is especially suitable for savory sauces, soups, and pasta dishes.

Creating Your Own Cashew Cream

Soak the Cashews: Begin by soaking 1 cup of raw, unsalted cashews in hot water for at least 30 minutes, or cold water for a few hours. This softens the cashews, ensuring a smooth final product.
Blend to Perfection: Drain and rinse the soaked cashews. Transfer them to a high-speed blender with 1/2 to 1 cup of fresh water, depending on the desired thickness. Blend until completely smooth and velvety. For a thicker consistency, use less water.
Adjusting for Recipes: The consistency is highly adjustable. Use more water for a light cream or less for a thick sauce base. Cashew cream does not whip like dairy cream but creates an incredibly rich and smooth texture when cooked into sauces.

Commercial Gluten-Free and Dairy-Free Options

For ultimate convenience, several brands offer pre-made, shelf-stable, or refrigerated gluten-free and dairy-free whipping cream alternatives that can be used cup-for-cup in most recipes. Products like Silk Heavy Whipping Cream Alternative are specifically designed to mimic traditional heavy cream and can be whipped. Always check labels to ensure they are certified gluten-free.

Pro Tips for Swapping Heavy Whipping Cream

Here are some final tips to make your gluten-free cream substitutions successful:

Use Thickeners for Sauces: For savory sauces, if you are using a thinner plant-based milk (like oat or soy milk), a little cornstarch slurry can help achieve the right thickness. A tablespoon of cornstarch mixed with a tablespoon of cold water, then stirred into your hot sauce, works wonders.
Be Aware of Taste Profiles: Some substitutes, like coconut cream, have distinct flavors. If you need a neutral-tasting cream for a savory dish, cashew cream or a blend of soy milk and olive oil is a better choice.
Avoid Over-Whipping Coconut Cream: While coconut cream can be whipped, it can separate if overworked. Stop whipping as soon as stiff peaks form.
Consider Aquafaba for Light Toppings: The brine from canned chickpeas (aquafaba) can be whipped into a light, airy, and fluffy topping for desserts, providing a meringue-like texture.
Chill Everything: A cold environment is key for whipping coconut cream successfully. The cold helps the fat particles in the cream firm up, allowing them to trap air and create volume.

Comparison Table of Gluten-Free Cream Substitutes


Substitute	Whipping Ability	Flavor Profile	Best Uses	Prep Time
Coconut Cream	Excellent (chilled can)	Mildly tropical	Desserts, curries	Prep: Overnight chilling; Whip: ~5-10 min
Cashew Cream	Poor (does not whip)	Neutral, mild nuttiness	Savory sauces, soups	Prep: 30+ min soak; Blend: ~5 min
Commercial Product	Good (check label)	Neutral to slightly sweet	Desserts, sauces (cup-for-cup)	Minimal
Aquafaba	Excellent (whipped)	Neutral	Light dessert topping	Prep: 5-10 min
Milk + Oil	Poor (does not whip)	Neutral (use neutral oil)	Sauces	Minimal

Conclusion

Finding a gluten-free substitute for heavy whipping cream is not only possible but offers a range of delicious options for various recipes. For a classic whipped topping, chilled, full-fat coconut cream is a fantastic, reliable choice. For a neutral-flavored, thick, and creamy consistency in savory dishes, homemade cashew cream is the clear winner. Commercial alternatives provide convenience for both whipping and cooking. By considering the flavor profile, desired consistency, and whether whipping is necessary, you can choose the perfect substitute to make any dish rich, creamy, and completely gluten-free. For a detailed DIY recipe, you can refer to Nora Cooks' guide on a Heavy Whipping Cream Substitution.

Note: For individuals with celiac disease, always verify that store-bought ingredients and commercial products are certified gluten-free to avoid cross-contamination.

Frequently Asked Questions

Yes, heavy whipping cream, being a single-ingredient dairy product, is naturally gluten-free. However, pre-packaged whipped toppings or modified cream products should have their labels checked for any potential gluten-containing additives, flavors, or cross-contamination warnings.

For whipping purposes or for rich, thick sauces, no. You must use canned, full-fat coconut milk or coconut cream. The fat content in cartoned coconut milk is much lower and it will not thicken properly or whip.

To make thick cashew cream, soak the raw cashews for at least 30 minutes in hot water, and use a smaller amount of fresh water when blending. You can always add more water if needed, but it's harder to remove.

Homemade cashew cream is the ideal choice for savory applications, as it has a neutral flavor profile and blends into a smooth, creamy texture. A blend of soy milk and olive oil can also work effectively.

Aquafaba, the liquid from canned chickpeas, can be whipped into a light, airy, and fluffy topping similar to a meringue. However, it will not have the same rich, dense texture as dairy or coconut whipped cream.

If a distinct coconut flavor is undesirable, you can use a high-quality refined coconut oil in a DIY blended recipe (like with plant milk) or opt for a cashew cream or commercial product instead.

Coconut cream has a significantly higher fat content and less water than coconut milk. This makes it thicker and better suited for whipping and creating rich, scoopable cream. You can use coconut milk, but it typically requires longer chilling and may yield a slightly less firm whipped result.