Vegan alternatives to cream
Swap matrix
Use these instead
Oat cream pours and cooks 1:1 like single cream. For whipping and for anything that needs to hold its shape, use full-fat coconut cream or a dedicated whippable soy cream.
Conversion ratios
| Substitute | Use this much | Good to know |
|---|---|---|
| Oat cream | 1 : 1 | Single cream replacement; will not whip. |
| Coconut cream | 1 : 1 | Whips when chilled overnight; adds coconut flavour. |
| Cashew cream | 1 : 1 (100 g cashews + 150 ml water) | Neutral, rich and stable in hot sauces. |
Best uses
- Pasta sauces, soups and gratins
- Ganache and chocolate tarts (coconut cream)
- Whipped topping (chilled coconut cream plus icing sugar)
- Curries and dals
Why the swap works
It gives the same rich mouthfeel without cholesterol or lactose.
Where it does not work
Oat and almond creams will not whip, whatever the recipe promises. Coconut cream is also wrong wherever its flavour would fight the dish — a mushroom sauce, for instance.
Kitchen notes
- Chill the tin of coconut milk overnight and scoop only the solid layer for whipping.
- Blend soaked cashews with water for a cream that never splits, even in a boiling tomato sauce.
- A spoon of vegan cream cheese thickens a pan sauce instantly.
The numbers
Swapping one kilo saves about 5.4 kg CO₂e. Do it once a week for a year and you avoid roughly 70 kg CO₂e — the same as driving a petrol car 350 km.
Sources: Poore & Nemecek (Science, 2018), FAO, USDA FoodData Central, Mekonnen & Hoekstra (2011).
Common questions
What can I use instead of double cream?
Cashew cream or a plant 'cooking cream' for sauces; chilled coconut cream when it needs to be whipped.
Does oat cream split when heated?
Rarely — most oat creams are formulated for cooking. Add acid such as lemon or wine to the pan before the cream, not after.
How do you make vegan whipped cream?
Chill a tin of full-fat coconut milk, scoop the solids, and whip with icing sugar and vanilla for two minutes.
Convert this recipe
Paste an ingredient list and we will rewrite the animal ingredients as vegan ones, with quantities kept as written.
In depth
The longer answer
Cream is prized for its rich fat content, which provides body, mouthfeel, and a luxurious texture in both sweet and savoury dishes. It also adds a subtle dairy flavour and helps thicken sauces, soups, and desserts through fat stabilisation. A direct plant-based substitute is not obvious because cream’s unique combination of high fat (around 35–40 %), low water activity, and natural emulsifiers is hard to replicate without dairy. Replacing it requires understanding what role the cream plays: is it for whipping, cooking, or pouring?
The main plant-based options are coconut cream, cashew cream, and oat or soy-based commercial creams. Coconut cream is thick and stable but carries a distinct coconut flavour that works well in curries and desserts, not in delicate sauces. Cashew cream, made by blending soaked nuts with water, is neutral and versatile but can be grainy without a high-speed blender. Oat and soy creams are lighter, often contain added oils and thickeners, and are better for pouring than whipping. Price varies widely, with homemade cashew cream being cheapest; coconut cream has a moderate carbon footprint, while oat cream is generally lower.
For cooking, use full-fat coconut cream for richness in soups and curries, but dilute it with vegetable broth to avoid overwhelming flavour. For whipping, chill a can of coconut cream overnight, scoop the solid top, and whip with a little sugar or vanilla; it holds peaks but is less stable than dairy cream. For a neutral cream substitute in pasta sauces or baking, blend soaked cashews with water and a pinch of salt until silky smooth. Honest limits: plant-based creams may split in high-acid sauces or overheat, so add them at the end and avoid boiling.
At a glance
Quick facts
| Detail | What to know |
|---|---|
| Fat content | Coconut cream ~35 % fat |
| Best for whipping | Chilled coconut cream |
| Neutral option | Cashew cream, homemade |
| Commercial type | Oat cream, low flavour |
| Shelf life | Canned cream lasts years |
In practice
What this means for you
- Chill a can of coconut cream overnight, then scoop the solid layer for whipping.
- Blend 1 cup soaked cashews with ½ cup water for a thick, neutral cream.
- Add plant-based cream at the end of cooking to avoid curdling from heat.
- For savoury sauces, dilute coconut cream with broth to tame its sweetness.
- Use oat cream for pouring over desserts; it won't overpower delicate flavours.
FAQ
Common questions
Can I substitute coconut cream for heavy cream in baking?
What is the best plant-based cream for coffee?
How do I make cashew cream without a high-speed blender?
Why does my plant-based cream split in tomato sauce?
Newsletter
One short letter. Once a month.
A handful of recipes, a story worth your time, and one thing you can do this week. Nothing else.
We never share your email. Unsubscribe in one click.