What is plant-based cream made from?

January 12, 2026 •

5 min read

According to ProVeg International, ancient cultures in regions like Southeast Asia and the Oceanic islands were producing coconut milk over 5,000 years ago, demonstrating a long history of plant-derived creamy foods. Today, the question of what is plant-based cream made from has a diverse answer, encompassing a variety of ingredients and processing techniques to mimic traditional dairy products.

Quick Summary

This guide breaks down the common ingredients like nuts, soy, coconut, and oats used to create vegan cream alternatives. It explains how emulsifiers and stabilizers are added to achieve the desired texture, mimicking dairy cream for cooking and whipping applications.

Key Points

Diverse Ingredients: Plant-based creams are made from various plant sources, including coconut, soy, oats, and nuts like cashews.
Emulsion Stability: Commercial creams use emulsifiers like lecithin and gums such as guar gum to prevent the oil and water components from separating.
Functionality: The choice of plant base affects the cream's flavor and best uses; coconut works well for desserts, while soy is ideal for savory cooking.
Textural Additives: Stabilizers like modified starch and vegetable gums are often added to achieve the desired viscosity and mouthfeel.
Nutritional Profile: Plant-based creams differ nutritionally from dairy, often containing less protein (except for soy) and are frequently fortified with vitamins and minerals.
DIY Options: Homemade versions can be made by blending soaked cashews or other bases with water, allowing for control over ingredients and avoiding additives.

Common Ingredients for Plant-Based Cream

Unlike traditional dairy cream, which is separated from cow's milk, plant-based cream is a manufactured emulsion of fats and water, stabilized by various ingredients. The base ingredient largely determines the cream's flavor, texture, and nutritional profile. Below are some of the most common plant sources used.

Coconut-Based Cream

One of the most popular and versatile bases is coconut. Coconut cream is naturally rich and has a high-fat content, making it an excellent base for rich sauces, desserts, and even homemade whipped cream.

Ingredients: The primary components are coconut extract (or rich coconut milk) and water.
Flavor Profile: It has a distinct, tropical coconut flavor, which works exceptionally well in both sweet and savory dishes, particularly in Thai and Indian cuisine.
Functionality: Its natural fat content helps it whip up successfully for dessert toppings, though additives may be included to improve stability and texture.

Soy-Based Cream

Soy cream has a long history, with soy milk documented in China as far back as the first century. It offers a neutral flavor profile, making it a highly versatile option.

Ingredients: Made from a combination of water and soybeans, often fortified. Commercial varieties frequently include vegetable oil (like rapeseed oil), emulsifiers, and stabilizers.
Flavor Profile: The taste is more neutral than coconut-based cream, which makes it a good fit for savory dishes and sauces where the cream should not overpower other flavors.
Functionality: Soy cream is known for its ability to create smooth sauces and can be whipped with the addition of stabilizers and specific preparation methods.

Oat-Based Cream

Oat cream is a more recent innovation in the plant-based category, first emerging in Sweden in the 1990s.

Ingredients: It is primarily made from a blend of oats, water, and oil (such as canola or sunflower oil). It typically includes emulsifiers and stabilizers to create a creamy, thick consistency.
Flavor Profile: It has a mild, subtly sweet, and nutty flavor that blends well into coffee and baked goods.
Functionality: Oat cream is particularly good for cooking and is often used in sauces and soups. The natural properties of oats make them an effective thickener.

Nut-Based Cream (e.g., Cashew, Almond)

Nuts provide a rich, smooth texture and flavor, with cashews being a standout for their mild taste and creamy consistency when blended.

Ingredients: Raw, soaked cashews or almonds are typically blended with water until smooth. Recipes may include other ingredients like lemon juice or oil for added richness.
Flavor Profile: Cashew cream offers a neutral, buttery flavor, while almond cream can be slightly nuttier.
Functionality: Nut-based creams, especially cashew cream, excel in recipes where a thick, dairy-like texture is needed, such as in cream sauces, cheese sauces, or desserts.

The Role of Additives in Plant-Based Cream

Achieving a stable, creamy consistency that mimics dairy cream requires more than just a plant base and water. Manufacturers utilize a variety of additives to ensure stability, texture, and mouthfeel.

Emulsifiers: These are crucial for preventing the oil and water components from separating. Common examples include sunflower lecithin, mono- and diglycerides of fatty acids (E471), and sucrose esters of fatty acids.
Stabilizers and Thickeners: Ingredients like guar gum, locust bean gum, and modified corn starch are used to improve the viscosity, prevent separation, and extend shelf life. Research shows these hydrocolloids help stabilize the emulsion and improve its physical properties.
Natural Flavors: Many brands add natural flavors to enhance the taste and create a more dairy-like profile.
Sugar: Some varieties, particularly those intended for desserts or coffee, contain added sugars.

Comparison of Plant-Based Cream Bases


Feature	Coconut Cream	Soy Cream	Oat Cream	Cashew Cream
Primary Ingredient	Coconut milk/extract	Soybeans, water	Oats, water, oil	Raw cashews, water
Flavor	Distinct coconut flavor	Neutral, subtle soybean taste	Mild, slightly sweet/nutty	Mild, buttery
Texture	Rich, thick, creamy	Smooth, thick	Smooth, can be slightly gummy	Silky, exceptionally smooth
Best For	Desserts, curries, rich sauces	Soups, sauces, baking	Coffee, sauces, soups	Creamy sauces, desserts, fillings
Allergen Info	Tree nut, potential allergen	Common allergen	Gluten-free varieties available	Tree nut allergen

Making Plant-Based Cream at Home

Creating your own plant-based cream is a straightforward process, especially with simple, whole-food ingredients. The general method involves blending a plant-based base with water and an optional fat or thickener.

For example, to make cashew cream, you would soak raw cashews for several hours, then blend them with fresh water until completely smooth. The addition of a small amount of oil can increase the fat content, while ingredients like lemon juice can be used to make a vegan sour cream. Homemade versions allow for complete control over ingredients, avoiding additives and added sugars often found in commercial products.

Nutritional Considerations

Nutritionally, plant-based creams differ significantly from dairy cream. While dairy cream is high in saturated fat and cholesterol, plant-based versions offer different profiles.

Fat Content: Coconut-based creams are high in saturated fat, while other options like oat or soy creams may contain more unsaturated fats from added oils.
Protein and Micronutrients: A 2024 study comparing dairy and plant-based alternatives found that, with the exception of soy-based products, plant-based creams generally have lower protein content than dairy. They are also often fortified with micronutrients like calcium and vitamins D and B12, but levels can vary widely between brands and base ingredients.

Conclusion

What is plant-based cream made from depends entirely on the base ingredient, but the common factor is the use of plant sources to create a versatile, creamy dairy substitute. From the rich tropical notes of coconut to the neutral versatility of soy and the mild sweetness of oat, a variety of ingredients are used. Additives like emulsifiers and stabilizers are essential for ensuring a desirable texture and shelf life, mimicking the properties of dairy cream for both cooking and whipping. Whether store-bought or made at home, understanding the components of plant-based cream allows consumers to choose the best option for their culinary needs and dietary preferences.

Optional External Link

For a deeper dive into the science of plant-based food manufacturing, you can consult research on emulsion stability(https://www.mdpi.com/2304-8158/13/8/1225).

Frequently Asked Questions

The main difference is the source: plant-based cream uses plant materials like coconuts, soy, or oats, while dairy cream is an animal product derived from cow's milk. Plant-based cream is also a manufactured emulsion and often has a different nutritional profile, including varying fat, protein, and micronutrient content.

Yes, many plant-based creams are designed for whipping, particularly coconut-based and specific commercial formulas. The ability to whip depends on the fat content and the inclusion of stabilizers. Some homemade recipes for whipping require stabilizers like modified starch or agar-agar.

The healthiness depends on the base and processing. Some plant-based options have less saturated fat and calories than dairy cream, while others, like coconut-based cream, are higher in saturated fat. Plant-based options often have less protein but may be fortified with vitamins and minerals.

Emulsifiers are substances that help to blend and stabilize the fat and water components of the cream, preventing them from separating. Common examples are sunflower lecithin and mono- and diglycerides of fatty acids, which help create a smooth, consistent texture.

Not all plant-based creams are gluten-free, especially oat-based varieties. While oats are naturally gluten-free, they can be processed in facilities that also handle gluten-containing grains. Always check the packaging for certification or explicit allergen information if you have celiac disease or a gluten sensitivity.

Yes, it is possible to make plant-based cream at home. Popular recipes involve blending soaked nuts like cashews or combining coconut milk, a plant-based oil, and water. Homemade versions allow you to control ingredients and avoid additives.

Oat-based creams and barista-style plant-based milks are often favored for coffee due to their neutral flavor and creamy texture that mixes well without curdling. Some brands also offer specific coffee creamer formulas designed for this purpose.