Your Guide to Dairy-Free Whipped Cream
For those with lactose intolerance, creamy desserts and toppings may seem off-limits. However, a variety of plant-based ingredients offer excellent alternatives to traditional whipping cream, providing the same rich texture and flavor without the discomfort. These substitutes range from coconut-based options with a tropical twist to neutral-flavored creams made from cashews or the liquid from canned chickpeas, known as aquafaba. Knowing which substitute to choose depends on your recipe, desired flavor, and dietary restrictions.
The All-Star Substitute: Coconut Cream
Coconut cream is arguably the most popular and easiest-to-prepare alternative for whipping cream. It's derived from full-fat coconut milk that has been chilled, allowing the rich, solid cream to separate from the watery liquid.
How to prepare:
- Chill: Place a can of full-fat coconut milk (not light) in the refrigerator overnight without shaking it. For best results, chill the mixing bowl and beaters in the freezer for about 15 minutes before starting.
- Scoop: Open the can without tipping it and scoop the thick, solid cream into the cold mixing bowl, leaving the liquid behind. The leftover liquid can be used in smoothies or other recipes.
- Whip: Using a hand mixer or stand mixer, whip the coconut cream until it becomes light and fluffy with stiff peaks.
- Sweeten: Add a sweetener like powdered sugar or maple syrup and a splash of vanilla extract to taste, whipping again to combine.
The Silky Smooth Option: Cashew Cream
Cashew cream is a versatile, neutral-flavored, and luxuriously creamy alternative that is excellent for both sweet and savory applications. It works perfectly in baked goods, soups, sauces, and as a dessert topping.
How to prepare:
- Soak: Soak raw, unsalted cashews in boiling water for at least 30 minutes, or overnight for an even creamier result.
- Blend: Drain the cashews and add them to a high-speed blender with fresh water and vanilla extract.
- Puree: Blend on high speed for several minutes, scraping down the sides as needed, until the mixture is completely smooth and free of any graininess. The thickness can be adjusted by adding more water, one tablespoon at a time, until the desired consistency is achieved.
The Unexpected Contender: Aquafaba
Aquafaba, the liquid from a can of chickpeas, is a remarkable ingredient that can be whipped into a light and airy meringue-like topping. While it doesn't offer the rich creaminess of coconut or cashew cream, it's a fat-free, low-calorie alternative that holds its shape beautifully.
How to prepare:
- Reduce: Gently heat the aquafaba in a small saucepan with a touch of powdered sugar and cream of tartar, stirring frequently until it becomes slightly steamy and thickens, about 6 minutes.
- Whip: Pour the mixture into a stand mixer with a whisk attachment and beat on high speed until stiff peaks form, similar to a traditional meringue.
- Flavor: Mix in vanilla extract and additional powdered sugar to taste.
Comparison of Whipping Cream Substitutes
| Feature | Coconut Cream | Cashew Cream | Aquafaba | Dairy-Free Spray Toppings |
|---|---|---|---|---|
| Flavor Profile | Distinct coconut flavor | Neutral, slightly nutty | Neutral | Varies (often neutral) |
| Texture | Rich, thick, and creamy | Smooth, silky, very creamy | Light, airy, meringue-like | Light, fluffy, similar to Cool Whip |
| Best For | Desserts where coconut flavor is welcome (pies, cakes, fruit) | Baking, sauces, savory dishes, custards, and dessert toppings | Meringues, light toppings for hot chocolate or pie | Convenience, quick toppings |
| Shelf Life | Best used fresh, but can be refrigerated for a few days | Up to a week in an airtight container in the fridge | Holds shape best when used immediately, can be re-whipped | Check packaging, typically several weeks unopened |
| Special Prep | Requires chilling cans for at least 8 hours | Soaking cashews is recommended for smoothness | Boiling/reducing the liquid, whipping for a longer duration | |
| Convenience | Moderate (requires pre-planning) | Moderate (requires soaking and blending) | High (chickpea liquid) | Very high (pre-made and ready to use) |
Conclusion
Finding a good substitute for whipping cream for lactose intolerance no longer means compromising on flavor or texture. From the tropical richness of coconut cream and the versatile silkiness of cashew cream to the unexpectedly light airiness of aquafaba, there is a dairy-free alternative for every need. While store-bought dairy-free spray toppings offer convenience, homemade options allow for superior control over ingredients and taste. By considering your recipe's requirements and your personal flavor preferences, you can easily find a perfect, lactose-free whipping cream alternative that is both delicious and satisfying.
Can I use coconut milk instead of coconut cream?
Yes, but you must use full-fat canned coconut milk, not the light version or the carton variety. The key is to chill the can so the solid cream separates from the liquid. This cream is what you whip, while the liquid is set aside.
Is cashew cream suitable for baking?
Absolutely. Cashew cream is a fantastic substitute in baking for recipes that call for heavy cream or dairy cream, as its neutral flavor and creamy consistency blend seamlessly into custards, cakes, and other desserts.
What if my coconut cream won't whip?
Ensure you have used full-fat coconut milk and that both the can and your mixing bowl/beaters were thoroughly chilled. If it remains soft, try refrigerating it again to firm up the fats. Some brands of coconut milk separate better than others.
Can I make aquafaba from dried chickpeas?
Yes, you can. Simply cook dried chickpeas until tender, and the cooking liquid that remains can be used as aquafaba. The concentration may vary, so reducing it slightly might be necessary.
Where can I find dairy-free toppings?
Most major grocery stores now carry a variety of pre-made dairy-free whipped toppings in the refrigerated or frozen sections. These are typically made from coconut or soy and offer a convenient, ready-to-use option.
How do I store homemade dairy-free whipped cream?
Store homemade whipped creams in an airtight container in the refrigerator. Coconut and cashew cream will hold their texture for a few days, but aquafaba is best used fresh as it may lose its volume over time. Some recipes suggest re-whipping if needed.
What about using an oat milk heavy cream?
Some brands offer pre-made oat milk-based heavy cream alternatives that can be whipped. These products are specially formulated to thicken and create a texture similar to dairy cream, and they are typically found in the refrigerated dairy alternative section.
Keypoints
- Coconut Cream: A popular and easy-to-make substitute for whipped cream, requiring only a chilled can of full-fat coconut milk and a mixer.
- Cashew Cream: Offers a neutral, silky-smooth, and versatile dairy-free cream perfect for both sweet and savory recipes, prepared by soaking and blending cashews.
- Aquafaba: The liquid from canned chickpeas, which whips into a light, airy, and fat-free topping similar to a meringue.
- Convenience Options: Pre-made dairy-free whipped toppings and oat milk-based heavy cream alternatives are available at most grocery stores for convenience.
- Preparation Tips: Proper chilling of ingredients (for coconut cream) and thorough blending (for cashew cream) are crucial for the best texture and results.
FAQs
question: Can I use light coconut milk to make whipped cream? answer: No, you should only use full-fat canned coconut milk or canned coconut cream. The light version does not contain enough fat to solidify and whip properly.
question: Does coconut whipped cream taste strongly of coconut? answer: Yes, coconut whipped cream will have a noticeable coconut flavor. For a more neutral taste, cashew cream or aquafaba are better alternatives, though using vanilla extract can help to mellow the coconut notes.
question: Is it necessary to soak cashews for cashew cream? answer: Yes, soaking the cashews is a crucial step. It softens them, ensuring the final product is a smooth, creamy texture free of any grit.
question: Can I use a regular blender for cashew cream? answer: While a high-speed blender is best for achieving the smoothest consistency, a regular blender can be used. You may need to blend for a longer period and scrape down the sides more frequently.
question: What is the difference between canned coconut milk and coconut cream? answer: Canned coconut cream has a higher fat content and is thicker than full-fat coconut milk. Both can be used, but coconut cream will yield a thicker, richer whipped product with less water to discard.
question: How long does homemade dairy-free whipped cream last? answer: Homemade whipped cream substitutes are best used fresh but can be stored in an airtight container in the refrigerator for a few days. The texture may change slightly and might require re-whipping.
question: Are there any store-bought dairy-free heavy cream substitutes for cooking? answer: Yes, many grocery stores offer carton-based dairy-free alternatives to heavy cream, often made from oat, coconut, or soy, that can be used in both savory and sweet recipes.
Citations
[ { "title": "Lactose Intolerance - National Institute of Diabetes and Digestive and Kidney Diseases", "url": "https://www.niddk.nih.gov/health-information/digestive-diseases/lactose-intolerance" } ]
