Non-Dairy Substitute for Heavy Cream

Why Heavy Cream is Hard to Replace

Traditional heavy cream is a common and versatile ingredient in many recipes because of it’s creamy texture and “thicker than milk” consistency. It contains 36-40% fat.

Even though it can be used interchangeably with heavy whipping cream in most recipes, it has about twice the fat content.

When substituting for heavy cream, it is important to try and mimic the thicker consistency of traditional heavy cream to mimic its richness and to hold up to heat and acidity. Most substitutes are too thin on their own and need a thickening agent. Other items, like coconut cream, naturally contain enough fat.

Coconut Cream (Best 1:1 Substitute)

Best for: Soups, pasta, curries, desserts
Flavor impact: Mild coconut (usually subtle)

Coconut cream is the thick, fatty portion of full-fat canned coconut milk and is the closest non-dairy match to heavy cream.

How to use:

• Chill a can of full-fat coconut milk
• Scoop out the solid cream
• Substitute 1:1 for heavy cream

Works well in both sweet and savory recipes and doesn’t need additional thickening.

Cashew Cream (Best Neutral Option)

Best for: Pasta sauces, dips, soups, baking
Flavor impact: Very neutral

Cashew cream mimics heavy cream’s texture without adding coconut flavor. It’s one of the most versatile non-dairy substitutes for both savory and sweet dishes, but it does require blending.

How to use:
Substitute 1:1 once blended smooth.

​We have the best recipe for cashew cream! Soak raw cashews in water for a few hours or overnight. Using a high-speed blender, blend the cashews with water until they reach the smooth consistency and creamy texture you need. Add water slowly so that your cashew cream doesn’t get too watery.

Silken Tofu (Best for Vegan Dishes and Savory Dishes)

Best for: Sauces, soups, casseroles
Flavor impact: Neutral, slightly savory

Silken tofu is protein-rich and heat-stable but needs thinning.

How to use:
Combine 1 cup of tofu with your chosen vegan option. Using an immersion blender or high-speed bender, mix the ingredients until you get the smooth consistency and creamy texture that you need. You can substitute using a 1:1 ratio; however, you may end up with more tofu mix substitute than you need.

Plant-Based Plain Yogurt

Best for: Curries, creamy sauces
Flavor impact: Tangy

Choose unsweetened yogurt with minimal additives. Avoid using in baking unless the recipe already includes acidity.

Substitution:
Use 1:1, but expect a slightly tangier finish.

Non-dairy Milk, Plant-Based Milk, and Nut Milks (Pantry Option)

Best for: Soups, sauces, baking in a pinch
Flavor impact: Neutral

On its own, non-dairy milk is too thin. Adding fat brings it closer to heavy cream. You can use any thick and mild-tasting oil that you have on hand, like olive oil or vegetable oil.

Blend together:

• ⅔ cup non-dairy milk
• ⅓ cup olive oil or melted vegan butter

Blend until emulsified. Use as a 1:1 substitute.

Another option to thickening non-dairy milk is by adding cornstarch or tapioca start. The use of cornstarch makes it less suitable for sweet recipes or baked goods, but is fine for soups or savory dishes.

Combine:

1 cup of your chosen non-dairy milk with 2 tablespoons of cornstarch before adding it to the soup to thicken.

Final Takeaway

Full-fat coconut cream is the best non-dairy alternative for traditional heavy cream. Its slightly sweet flavor blends perfectly into many desserts but it can also be used in savory dishes without altering the overall flavor.

There’s no perfect substitute for heavy cream, but there is a best option for every recipe. Keep in mind that some of the options will impact the taste of your final recipe and that not all options are suitable for sweet recipes. But with the options above, you’ll will find at least one that will work perfectly for each dish you create! Happy swapping!