Vegan Heavy Cream Substitute ~
Got a recipe that calls for heavy cream?
Making your own plant-based and dairy-free alternative requires just 2 simple ingredients and it’s ready in 10 minutes or less!
This recipe is a quick and easy substitute for regular heavy cream and yields the equivalent of 1 cup of vegan heavy cream for use in any recipe that calls for heavy cream.
I like this cream recipe better than commercially available vegan alternatives. It has a smooth texture and the flavor is more neutral, like a traditional heavy cream than the coconut cream and cashew cream products I’ve tried from the grocery stores.
This vegan heavy cream has a creamy texture and can be used to enrich sauces and favorite dishes, including creamy soups, casseroles, desserts, and even ice cream!
Ingredients for Vegan Heavy Cream
You will need:
- 3/4 cup mild-flavored plant-based milk, such as unsweetened almond
- 1/3 cup vegan butter, melted
How to Make Vegan Heavy Cream Substitute
STEP ONE: Using a microwave, heat the butter 15 seconds at a time just until melted. Alternatively, melt the butter in a small saucepan on the stovetop over low heat.
STEP TWO: Into a high-speed blender, add the butter and milk. Blend on medium-high for about 5 minutes, until the mixture is thickened slightly. and has a smooth consistency. (Exact time may vary depending on your blender speed.) Alternatively, an immersion blender can also be used in the saucepan, off heat.
STEP THREE: Use in place of 1 cup of heavy cream.
Quick Tip for Success
- Keep in mind that the non-dairy milk you choose will impact the overall flavor of the heavy cream. Personally, I think oat milk is a great option for this recipe because, in my opinion, it tastes the most like dairy-based whole milk as compared to other plant and soy milk varieties, including cashew milk, on the market today.
Storage
- This heavy cream substitute is best used right away. However, if you would like to store it for later, the cream will keep well in the refrigerator, covered for 1-2 days.
More Useful Recipes You’ll Love!
- Vegan Cream of Chicken Substitute
- Vegan Condensed Cream of Mushroom Soup
- Vegan Evaporated Milk
- How to Replace Eggs with Carbonated Water in Baking
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Vegan Heavy Cream Substitute
Ingredients
- 3/4 cup mild flavored plant-based milk unsweetened almond recommended
- 1/3 cup vegan butter melted
Instructions
- Using a microwave, heat the butter 15 seconds at a time, just until melted. Alternatively, melt the butter in a small saucepan on the stovetop over low heat.
- Into a high-speed blender, add the butter and milk. Blend on medium-high for about 5 minutes, until the mixture is thickened slightly. and has a smooth consistency. (Exact time may vary depending on your blender speed.) Alternatively, an immersion blender can also be used in the saucepan, off heat.
- Use in place of 1 cup of heavy cream.
Natalie
Oh, wow. What a hack! I’m buying heavy cream in stores but didn’t know it’s that easy to make it at home. I’m saving this to try. Thanks!
NATALIA
Thanks so much for the recipe Holly! Replacing heavy dairy cream is not easy when cooking or baking vegan. Most of the time I end up using coconut cream. I’m making this for sure!
thiswifecooks
I agree and I don’t always love the coconut flavor that comes through with coconut cream.
Kayla DiMaggio
I never thought to make vegan heavy cream before but this was genius! So easy and was a great substitute!
thiswifecooks
Thank you so much! I love this recipe, especially for soups!
Luca
I was exactly looking for a recipe like this and, finally, here it is! It was super easy to make and it turned out great!
thiswifecooks
I’m glad to hear it and agree it is so easy!
Lucy
I love how simple and easy this vegan heavy cream is to make with only 2 ingredients. Thank you for sharing!
Lisa
Thank you Holly. I tried this and used my immersion blender for 5 minutes as you suggested and it turned to butter instead. Did I blend for too long maybe?
thiswifecooks
Hi Lisa! Yes, it sounds like your mixture was over blended. As noted in the recipe, the exact time will vary.
thiswifecooks
Hmm…that is odd. The mixture should thicken slightly but still remain pourable, just like dairy-based heavy cream. I use a Kitchen Aid high-speed blender and haven’t had any issues. I would love to help; I’m just not sure exactly what went wrong.
Elizabeth
What brand of vegan butter did you use? I am allergic to soy, wheat, and dairy so I am looking for an allergy free vegan butter that can be used for baking but ice cream specifically.
thiswifecooks
For this recipe, I use Earth Balance sticks. I have not used this heavy cream specifically for ice cream though so I can’t speak to the results there. Seems like it should work? Let me know if you decide to try!
Becky
Have you tried making whipped cream with this recipe?
thiswifecooks
Hi Becky ~ I have not tried this recipe for whipped cream so I can’t say for sure if it would work for that. I’ve only used this recipe for general cooking and baking. If you decide to try whipping the heavy cream, I would love to hear your results!
Landon
Not sure what went wrong. It never thickened, the butter separated and got all gritty.
thiswifecooks
Hmmm… I’m not sure either… was your butter warm from melting? If so, I’m thinking that could be the issue.
Clare Curtis
Hi! Thanks so much for posting this recipe! This recipe and your vegan cream of chicken soup have been a game changer:)
thiswifecooks
Awesome! Thanks so much, Clare!🥰
Patti
Someone asked if it could be used to make ice cream…the answer is YES! I used it to make dairy-free ice cream in my Ninja Creami. It worked perfectly! Great recipe that I know I will be using regularly. Thank you!
thiswifecooks
Fantastic! Thank you so much for the update!😊
Ash
I tried this recipe twice. Followed the instructions exactly as is. Both times did not work. The oats milk did not mix with melted butter. It was more liquid and the butter turned into a cottage cheese consistency.
thiswifecooks
Hi Ash – Thanks for giving the recipe a try—twice! I’m sorry to hear it didn’t come together as expected. The issue you’re describing sounds like the plant-based milk and butter didn’t emulsify properly. That can sometimes happen depending on the brand of oat milk (some have stabilizers or gums that help with blending, others don’t) or if the blender didn’t run long enough at a high enough speed. Using a high-speed blender is key here, as it helps fully combine the fat from the butter with the liquid to get that creamy texture. You might also have better luck with unsweetened almond milk, which tends to emulsify a bit more easily than some oat milks. Hope that helps if you decide to give it another go!