Replaces heavy cream

Vegan heavy cream substitute: for whipping, sauces and soups

Quick answer

To whip
the solid layer of a can of full-fat coconut milk chilled overnight
Sauces and soups
cashew cream: 1 cup soaked raw cashews blended with 3/4 to 1 cup water
Quick, from the fridge
3/4 cup unsweetened soy milk + 1/4 cup melted vegan butter = 1 cup (does not whip)
Store-bought
plant cooking creams and whippable plant creams, used as the package says

Heavy cream is at least 36% milkfat, and that fat is what lets it whip and keeps it from splitting in a hot sauce. Plant swaps get there in different ways: coconut cream has the fat to whip, cashews blend into a thick neutral cream, and soy milk with vegan butter copies the fat for a quick sauce.

The swap for each job

Use Swap For 1 cup heavy cream
Whipped cream solid coconut cream from a chilled can the cream from 1 to 2 cans, depending on the brand
Pasta sauce, soup, curry cashew cream 1 cup soaked cashews + 3/4 to 1 cup water makes about 1.5 cups
Quick sauce soy milk + melted vegan butter 3/4 cup + 1/4 cup
Quiche, pie filling blended silken tofu or thick cashew cream 1 cup
Anything store-bought plant cooking cream 1 cup

Cashew cream thickness

Water per 1 cup soaked cashews Result Use
1/4 cup very thick spreads, frosting base
1/2 cup thick sauces, soups
3/4 to 1 cup pourable like heavy cream

Soak raw, unsalted cashews for a few hours or overnight, then drain before blending. A high speed blender gives the smoothest cream.

For a lighter swap in baking, use a plant milk; for a set cream dessert, set it with agar.

How to whip coconut cream

You need: 1 can full-fat coconut milk, chilled overnight, powdered sugar (optional), a cold bowl.

  1. Chill a can of full-fat coconut milk in the fridge overnight without shaking it.
  2. Open it and scoop out only the solid cream on top. Keep the liquid for smoothies or curries.
  3. Whip the cream in a cold bowl for a few minutes until fluffy, adding a little powdered sugar if you like.
  4. Use it at once or chill it; it firms up again in the fridge.

When it works and when it fails

Works well

  • Whipped topping on pies, pancakes and fruit, from coconut cream
  • Pasta sauces, creamy soups and curries with cashew cream
  • Quiche, gratins and pie fillings with cashew cream or blended silken tofu

Fails or disappoints

  • Light coconut milk, or a can that was not chilled, will not whip
  • Coconut cream tastes of coconut, which suits curries and desserts better than a mushroom sauce
  • The soy milk and butter mix does not whip
  • Cashew cream thickens as it simmers; thin it with water

Questions

What is the best vegan heavy cream substitute?

For whipping, chilled coconut cream. For sauces and soups, cashew cream, which is neutral and thick. For a quick swap from the fridge, soy milk with melted vegan butter.

How do I make cashew cream?

Soak 1 cup of raw cashews, drain, and blend with water until silky: about 1/2 cup for a thick sauce, 3/4 to 1 cup for a pourable cream like heavy cream.

Why won't my coconut cream whip?

The can was not cold enough, it was shaken, or it was light coconut milk. Brands vary in fat, so try another brand if one keeps failing.

How much fat is in heavy cream?

In the US, heavy cream has at least 36% milkfat by law, and whipping cream 30 to 36%. That fat is what lets it whip.

Sources

Ratios and temperatures were checked against these pages on 2026-10-10. Where they disagreed, we give the range.

Written with AI help, in our own words. Cooking advice, not health advice. Last checked 2026-10-10.