What is a Vegan Version of Heavy Cream? Substitutes and Recipes

According to a 2024 study, the global vegan food market is projected to reach over $35 billion by 2027, indicating a growing demand for dairy-free alternatives. So, what is a vegan version of heavy cream? Fortunately, there are several delicious and functional plant-based options for replacing heavy cream in nearly any recipe.

Quick Summary

Several plant-based options, including coconut cream, cashew cream, and thickened plant milks, can serve as excellent dairy-free heavy cream substitutes for various recipes, both sweet and savory. These alternatives can be made at home or purchased premade to suit different culinary needs.

Key Points

• Cashew Cream: A popular, versatile vegan substitute for heavy cream with a neutral flavor, perfect for both sweet and savory dishes.

• Coconut Cream: Canned, full-fat coconut cream is ideal for recipes where a coconut flavor is welcome and is the best option for making vegan whipped cream.

• Thickened Plant Milks: Combining plant-based milks with fats like vegan butter or thickeners like cornstarch creates a customizable heavy cream substitute.

• Store-Bought Options: Several brands offer pre-made vegan heavy cream products for maximum convenience, providing a consistent 1:1 replacement.

• Cooking Considerations: Match your substitute to your recipe's needs, as some options are better for sauces, soups, or baking, while only chilled coconut cream can be whipped.

What is a Vegan Version of Heavy Cream? Exploring the Best Alternatives

Transitioning to a vegan or dairy-free diet doesn't mean sacrificing creamy, rich textures in your favorite dishes. Whether you're whipping up a savory pasta sauce or baking a decadent dessert, a versatile vegan version of heavy cream is readily available. These substitutes mimic the richness and fat content of traditional heavy cream using plant-based ingredients like nuts, coconuts, or soybeans. The best option often depends on the recipe's flavor profile and whether you need it to be whipped, thickened, or simply add richness.

Homemade Vegan Heavy Cream Alternatives

For those who prefer a more natural or cost-effective solution, creating a vegan heavy cream at home is a simple process. Many recipes rely on blending soaked raw nuts or using full-fat coconut milk to achieve the desired consistency.

Cashew Cream: A Versatile, Neutral Base

Cashew cream is a popular choice due to its neutral flavor and incredibly smooth texture once blended. It's the perfect base for savory sauces, creamy soups, and even decadent desserts where a coconut flavor isn't desired. The process is straightforward:

• Soak: Place one cup of raw cashews in a bowl and cover with boiling water for at least 15 minutes, or soak in cool water overnight.
• Blend: Drain and rinse the cashews, then add them to a high-speed blender with 1 to 1 1/2 cups of fresh water, or unsweetened non-dairy milk for extra creaminess.
• Adjust: Blend until completely smooth, adding more liquid if a thinner consistency is needed. A pinch of salt or nutritional yeast can enhance the savory profile.

Coconut Cream: The Best for Whipping

For those tropical-flavored dishes or whipped cream replacements, canned full-fat coconut cream is the ideal vegan substitute. The fat content is very similar to dairy heavy cream and, crucially, it can be whipped into stiff peaks when properly chilled. Make sure to buy canned coconut cream, not the sweetened 'cream of coconut' used for cocktails.

To use:

1. Refrigerate a can of full-fat coconut milk or coconut cream overnight without shaking it.
2. Open the can and scoop out the hardened cream that has risen to the top, leaving the liquid behind.
3. Whip the chilled cream with a hand mixer or stand mixer until it forms soft or stiff peaks, adding a sweetener like maple syrup or powdered sugar and a touch of vanilla if desired.

Plant Milk + Fat/Thickener

Any unsweetened, high-fat plant milk can be turned into a heavy cream substitute with the addition of a fat or thickening agent. This method is incredibly versatile and great for quick fixes.

• Plant Milk + Vegan Butter/Oil: Blend 2/3 cup of unsweetened plant milk (like soy or oat) with 1/3 cup of melted vegan butter or a neutral-flavored oil like olive or canola until smooth and emulsified.
• Plant Milk + Cornstarch: For thickening soups and sauces without adding a lot of fat, mix 1 cup of plant milk with 2 tablespoons of cornstarch. Heat the mixture gently, whisking constantly until it thickens, just before it boils.
• Plant Milk + Silken Tofu: Blending ¾ cup of soft silken tofu with ¼ cup of plant milk creates a rich, high-protein cream suitable for savory dishes and creamy sauces.

Store-Bought Vegan Heavy Cream Options

For convenience, many brands offer pre-made vegan heavy cream products that provide a consistent result without the prep work. Look for these products in the refrigerated dairy-free section of most supermarkets.

• Silk Dairy-Free Heavy Whipping Cream: A popular and reliable option specifically formulated to mimic dairy cream. It can be used for both cooking and whipping.
• Country Crock Plant Cream: A blend of plant-based oils that functions well as a 1:1 substitute for heavy cream in most recipes.
• Full-Fat Canned Coconut Milk/Cream: While available store-bought, it is worth mentioning again for its versatility as a direct, no-prep replacement in many dishes.

Comparison of Vegan Heavy Cream Substitutes

Substitute	Best For	Flavor Profile	Pros	Cons
Homemade Cashew Cream	Savory sauces, creamy soups, coffee creamer.	Neutral, nutty.	Smooth texture, high in nutrients, neutral taste, versatile.	Requires soaking time, needs a high-speed blender for best results.
Canned Coconut Cream	Desserts, curries, whipped cream.	Distinctly coconut.	Great for whipping, rich and fatty, no additives needed.	Not suitable for recipes where a coconut flavor is undesirable.
Plant Milk + Oil/Butter	General cooking, baking.	Depends on the oil/butter used.	Quick to make, mimics fat content well.	Requires blending to emulsify properly, may separate if overheated.
Plant Milk + Cornstarch	Low-fat sauces, gravies.	Neutral.	Low in fat, quick and easy.	Cannot be whipped, must be cooked to thicken.
Plant Milk + Silken Tofu	High-protein dishes, creamy dips.	Neutral, slightly beany if using soy milk.	High in protein, very thick and creamy consistency.	Must use silken tofu for a smooth texture, not for whipping.

Using Vegan Heavy Cream in Recipes

When incorporating a vegan version of heavy cream into your recipes, understanding the nuances of each substitute is key to a successful dish.

• Sauces: For a creamy pasta sauce or gravy, homemade cashew cream or a plant milk thickened with cornstarch works beautifully. The neutral flavor of cashew cream ensures your other seasonings shine.
• Soups: Enriching soups and chowders is simple with blended silken tofu or cashew cream. These add body and thickness without dairy. Avoid adding high-fat creams to actively boiling soups, as they can sometimes curdle.
• Desserts: For desserts like puddings or ice cream, silken tofu cream or coconut cream is perfect. To make vegan whipped cream, use only the solid, chilled coconut cream and whip until fluffy. For a baked cheesecake, a smooth cashew cream is often the best choice for a rich, dense filling.
• Baking: For recipes where a richer texture is needed, like scones, a vegan butter and plant milk blend can replace heavy cream. In other baking, cashew cream adds richness and moisture. Always consider the flavor of your substitute, as coconut cream can impart a distinct taste.

How to Avoid Common Mistakes

• Use the Right Coconut Product: Be sure you are using full-fat canned coconut cream or milk, not the sweetened cream of coconut. For whipping, always chill the can first.
• Blend Thoroughly: For nut-based creams, a high-speed blender is your best friend. A standard blender may not get a perfectly smooth, grit-free result.
• Watch the Heat: When thickening with cornstarch or adding a fragile cream substitute, keep the heat on low to medium and do not allow it to boil vigorously to prevent separation or curdling.
• Consider the Flavor: Before adding a substitute, consider its flavor. Coconut cream is great for curries and desserts but will taste out of place in a mushroom soup. Cashew cream is more neutral and often a safer bet for a wider range of dishes.

Conclusion

Discovering what is a vegan version of heavy cream opens up a world of culinary possibilities for those avoiding dairy. From versatile homemade cashew and coconut creams to convenient store-bought varieties, there is a perfect plant-based substitute for almost every culinary need. By understanding the properties of each alternative, you can create rich, creamy, and satisfying vegan dishes without compromising on flavor or texture. Embrace these options and elevate your dairy-free cooking and baking with confidence and creativity.

Our Favorite Homemade Vegan Heavy Cream

Our top pick for an all-purpose, easy-to-make vegan heavy cream is the simple cashew cream. It offers unparalleled versatility and a neutral flavor profile that adapts to both sweet and savory applications. It's the perfect pantry staple for any dairy-free kitchen. With just a quick soak and a high-speed blender, you can achieve a luxuriously smooth and rich cream that rivals its dairy counterpart. https://www.noracooks.com/heavy-cream-substitute-vegan/

Frequently Asked Questions

What is the best vegan heavy cream substitute for baking?

For baking, the best substitutes depend on the recipe. For items needing a rich, moist texture, cashew cream or a mixture of plant milk and melted vegan butter works well. For recipes that need a whipped topping, use chilled, full-fat canned coconut cream.

Can I use almond milk as a 1:1 substitute for heavy cream?

Almond milk alone is too low in fat and thin to be a 1:1 substitute for heavy cream. To make it work, you need to add a thickener like soaked cashews, silken tofu, or cornstarch to achieve the proper texture.

How do you make a quick, dairy-free cream for soups and sauces?

For a quick, dairy-free cream, combine 1 cup of unsweetened plant milk with 2 tablespoons of cornstarch. Whisk it over medium heat until it thickens just before boiling. Alternatively, blend silken tofu with a small amount of plant milk.

Can vegan heavy cream be whipped like regular heavy cream?

Only full-fat coconut cream, when thoroughly chilled, can be whipped into a fluffy consistency like traditional heavy cream. Other substitutes like cashew cream or thickened plant milk will not hold a whipped form.

What is the best neutral-flavored vegan heavy cream?

Homemade cashew cream is the best vegan heavy cream substitute with a neutral flavor profile. When properly soaked and blended, it has a smooth, rich texture that works seamlessly in both sweet and savory dishes without imparting any overpowering taste.

How long does homemade vegan heavy cream last?

Homemade cashew cream and other nut-based creams can be stored in an airtight container in the refrigerator for about 5-7 days. It may thicken as it chills, so you can thin it with a little water or plant milk if needed.

Can I freeze vegan heavy cream?

Yes, many homemade vegan heavy cream substitutes, like cashew cream, are freezer-friendly. You can freeze it in an ice cube tray for easy portioning and store the cubes in a freezer bag for up to three months. It may appear curdled when thawing but will return to a smooth consistency with a quick re-blend.