What is a vegan substitute for whipping cream? Coconut, Aquafaba, and More Explained

November 9, 2025 •

5 min read

The global plant-based dips market is projected to reach $209.5 million by 2030, a clear sign of the growing interest in dairy-free alternatives. If you're looking for a reliable vegan substitute for whipping cream, you have more options than ever before, using simple pantry ingredients to create light, fluffy, and delicious toppings.

Quick Summary

This guide explores homemade and store-bought options for vegan whipping cream, focusing on coconut cream, aquafaba, and cashew-based alternatives.

Key Points

Coconut Cream: Chilled, full-fat coconut milk or cream can be whipped into a rich, decadent whipped topping with a subtle coconut flavor.
Aquafaba: The liquid from canned chickpeas creates a light, airy, and fat-free whipped topping similar to meringue, ideal for fluffy finishes.
Soy and Oil Blend: Combining soy milk and refined coconut oil yields a neutral-tasting, stable, and pipeable whipped cream alternative.
Cashew Cream: Soaked and blended cashews produce a thick, rich cream, perfect for dessert fillings and sauces where a dense texture is desired.
Pre-made Options: For convenience, popular store-bought brands like Country Crock Plant Cream and Reddi-Wip offer easy, ready-to-use vegan whipped toppings.
Method Matters: Always chill your ingredients and equipment when making coconut or soy-based whipped cream to ensure the best stability and texture.

Your Guide to the Best Vegan Whipping Cream Substitutes

Switching to a plant-based diet or catering to a guest with dietary restrictions doesn't mean sacrificing the delicious, airy texture of whipped cream. From decadent, rich coconut cream to light-as-air aquafaba, a variety of ingredients can stand in for traditional dairy-based whipping cream. This comprehensive guide will walk you through the most popular options, their best uses, and how to prepare them to achieve the perfect texture for your culinary needs.

Coconut Cream

Canned full-fat coconut milk is arguably the most common and accessible vegan alternative for a rich, decadent whipped topping. The key to success is allowing the cream to separate from the water. For the best results, use canned coconut cream, which has a higher fat content and less water than full-fat milk, though milk can also work.

How to make coconut whipped cream:

Chill the can: Place an unopened can of full-fat coconut milk or cream in the refrigerator for at least 12-24 hours. Do not shake it.
Scoop the cream: Carefully open the can without disturbing the contents. Scoop the thick, hardened coconut cream from the top into a chilled mixing bowl. Reserve the coconut water for another use.
Whip it: Using an electric mixer (handheld or stand mixer with a whisk attachment), whip the coconut cream on high speed for 2-5 minutes, until soft or stiff peaks form.
Sweeten and flavor (optional): For a sweeter version, add powdered sugar and a little vanilla extract once the cream has started to thicken. Powdered sugar is recommended over liquid sweeteners to maintain the texture.

Best for: Topping desserts, filling cakes, and piping onto cupcakes.

Aquafaba

Aquafaba, the liquid from a can of chickpeas, might seem like an unlikely hero, but it works wonders for creating a light and fluffy vegan whipped topping. It mimics the properties of egg whites, whipping up into a meringue-like consistency. It is notably fat-free, making it a lighter alternative to coconut cream.

How to make aquafaba whipped topping:

Drain the liquid: Drain the liquid from a can of unsalted chickpeas into a large mixing bowl.
Add stabilizer: Add a small amount of cream of tartar or lemon juice, which helps stabilize the whipped mixture.
Whip to perfection: Beat the aquafaba with a hand or stand mixer on high speed. It may take 5-10 minutes, but the mixture will gradually become opaque, foamy, and finally form stiff, shiny peaks.
Sweeten and flavor (optional): Incorporate powdered sugar and vanilla extract once stiff peaks have formed.

Best for: Light toppings, frosting, mousse, and anywhere you need a fluffy, meringue-like texture.

Soy and Oil Blend

For a neutral-tasting vegan whipped cream that won't impart a coconut or chickpea flavor, a soy milk and refined coconut oil blend is a reliable option. This method is slightly more involved but produces a remarkably stable and creamy result.

How to make soy and oil whipped cream:

Heat and emulsify: Gently warm unsweetened soy milk in a microwave. In a blender, combine the warm soy milk with melted refined (deodorized) coconut oil. Blend until fully emulsified and the mixture is frothy.
Chill overnight: Pour the mixture into a bowl, cover it, and refrigerate for at least 4 hours, or ideally overnight, until it's very cold and thickened.
Whip it: Transfer the chilled mixture to a stand mixer bowl. Whip on low speed, gradually increasing to high until stiff peaks form.
Add final touches: Add powdered sugar and vanilla extract to taste, and continue whipping until fully incorporated.

Best for: Frosting cakes, decorating pastries, and filling desserts where a stable, neutral-flavored whipped cream is required. You can find a more detailed recipe and tips at School Night Vegan.

Cashew Cream

While not suitable for whipping into light, airy peaks, cashew cream is an excellent, rich, and thick substitute for heavy cream in many dessert applications. It provides a luxurious, full-bodied creaminess perfect for fillings and sauces. It's especially useful when a recipe calls for cream cheese-like consistency.

How to make cashew cream:

Soak the cashews: Soak raw, unsalted cashews in hot water for at least 15 minutes, or in cold water overnight. Soaking softens the cashews, ensuring a smooth final texture.
Blend until smooth: Drain and rinse the cashews. Blend them in a high-speed blender or food processor with a small amount of water or plant-based milk until completely smooth and creamy.
Customize the flavor: Add sweeteners like maple syrup or agave, and vanilla extract for dessert recipes.

Best for: Cream pie fillings, rich tarts, creamy parfaits, and sauces.

Comparison of Vegan Whipped Cream Alternatives


Feature	Coconut Cream	Aquafaba	Soy + Oil Blend	Cashew Cream
Best for...	Toppings, cake fillings, rich desserts	Light, fluffy meringue-like toppings, mousse	Frosting, piping, neutral-flavored recipes	Rich fillings, sauces, creamy desserts
Flavor Profile	Distinct coconut flavor	Neutral, can be flavored	Neutral	Mild, nutty flavor
Texture	Rich, dense, and creamy	Very light, airy, and fluffy	Creamy, stable, and smooth	Thick, rich, and dense
Stability	Moderate, can soften at room temp	High, but can lose volume over time	Very high, holds shape well	High, thickens as it chills
Ingredients	Canned full-fat coconut milk/cream	Liquid from canned chickpeas (aquafaba)	Soy milk, refined coconut oil	Raw cashews, water/milk

Store-Bought Vegan Whipping Cream Options

If making a homemade alternative seems too time-consuming, the market now offers several reliable ready-made vegan whipping cream products.

Popular brands include:

Country Crock Plant Cream: Made from a base of lentil milk and plant oils, it's known to whip up just like dairy cream.
Reddi-Wip Non-Dairy: Offers both coconut and almond-based aerosol whipped toppings for convenience.
So Delicious Cocowhip: A coconut-based whipped topping found in the frozen section.
Califia Farms Heavy Whip: A versatile plant-based cream that can be whipped or used in sauces.

Conclusion

Whether you need a rich, decadent topping or a light, airy fluff for your desserts, there is a perfect vegan substitute for whipping cream to fit your needs. For a creamy, rich texture, opt for homemade coconut cream or a soy and oil blend. For a fat-free, fluffy option, aquafaba is the clear winner. Finally, for an incredibly rich, creamy filling or sauce, a simple cashew cream is the ideal choice. Experiment with these versatile alternatives to discover your favorite plant-based replacement for all your baking and dessert needs.

Frequently Asked Questions

Not necessarily. While coconut cream has a mild coconut flavor, other substitutes like aquafaba and the soy and oil blend are neutral and can be flavored with vanilla or other extracts.

Common issues include not chilling the coconut cream long enough, using a low-fat variety, or over-whipping. Ensure you use full-fat canned coconut cream and chill it for at least 12-24 hours. Also, use a chilled bowl and beaters to prevent separation.

Almond milk has a low fat content and typically will not whip into stiff peaks on its own. Some recipes combine it with thickeners like cornstarch or melted vegan butter to create a heavy cream substitute for sauces, but not for a light whipped topping.

For a whipped topping, aquafaba is the best alternative to coconut milk if you want a similar texture without the coconut taste. For a richer, neutral-flavored cream, a blend of soy milk and refined coconut oil is an excellent option.

Yes, aquafaba is prized for its ability to create a very light and airy, meringue-like whipped texture, much different from the denser consistency of whipped coconut cream. It is the best choice if a light and fluffy result is your goal.

For coconut cream, keep it cold and avoid over-whipping. For aquafaba, using a stabilizer like cream of tartar and avoiding liquid sweeteners will help maintain its structure. Serving it shortly after whipping is always best for maximum stability.

Whipped coconut cream can be stored in the fridge for up to 5 days, though it may harden and require re-whipping. Aquafaba whipped cream is best used immediately, but can be frozen for a "cool whip" consistency. Soy and oil blends can last in the fridge for several days.

Yes. Aquafaba is ideal for a savory topping as it's neutral in flavor and can be seasoned with herbs, garlic, or other spices. The soy and oil blend also works well for savory applications, as the refined coconut oil is neutral.