Total Carbs: Less than 1g
Total Sugar: Less than 1 gram
Protein: 0 g
While plant-based brands are convenient, they aren’t always widely available for purchase at your local grocery store. Even if they are, they can be expensive.
Because of the high cost, resourcefulness in the kitchen can be most beneficial for making your own vegan heavy cream at home. Below are several heavy cream alternative methods, their best uses and nutritional value.
Coconut Heavy Cream
Coconut cream is a great go-to vegan heavy cream alternative as long as you don’t mind the faint taste of coconut. Coconut cream works best as a homemade alternative because it’s high in saturated fat, making it just as whipped as regular heavy cream.
Coconut cream is a thickener derived from coconut milk, making it a great alternative to yogurt and sour cream in addition to heavy cream.
How to make
To prepare heavy coconut cream, you can start with a can Coconut cream or Full fat coconut milk, Depending on which is more readily available.
If you buy coconut milk, remember to refrigerate it overnight, then skim off the thick cream on top. You can use the above as a substitute for heavy cream.
how to use
Use heavy coconut cream as a 1:1 ratio substitute for traditional heavy cream. It’s incredibly versatile — whip it up and use it as a dessert topping, stir it into soups and sauces, or add it to baked goods.
nutrients
Nutritionally, each can of coconut cream or milk will be slightly different depending on the brand. However, both coconut cream and milk are generally high in saturated fat and low in carbohydrates and protein.
Non-dairy milk and oil
Another good alternative to traditional heavy cream is the combination of plant milk and oil. Milk and butter make heavy whipping cream, so this combination works well. You are essentially substituting with comparable vegan ingredients.
How to make
This recipe uses a 2:1 ratio of regular heavy cream. To prepare, mix 2/3 cup of your favorite vegan milk with 1/3 cup of your favorite oil. Vegetable oil will work well because it is neutral in taste, but you can also use olive or coconut oil.
The type of milk you use is also important. Soy, cashew, or oat milk will likely replicate the texture of heavy whipping cream because they are thicker than almond or coconut milk.
how to use
It’s important to note that this method will not whip like traditional dairy cream. However, you can still use it in soups, sauces, and baked goods for its creaminess and flavor.
nutrients
This recipe is high in fat because of the nutritional value of the oil. It can be higher in protein than coconut cream, but it depends on what type of milk substitute you use.
Non-dairy milk and cornstarch
Combining non-dairy milk and cornstarch works well as an alternative if you don’t need heavy whipping cream, as does the milk and oil method. It also uses ingredients commonly found in your kitchen pantry, so no scouring the supermarket aisles!
How to make
To prepare this recipe, you’ll start with 1 cup of milk of your choice. Then, slowly add the cornstarch, mixing. You need about 2 tablespoons of cornstarch for every 1 cup of milk.
how to use
This recipe works like a light cream rather than a thick one, so, in this case, it’s not a direct comparison to traditional heavy cream. However, to thicken soups and sauces a bit, it can still be useful.
This recipe isn’t meant to be thickened, so you don’t have to be as strict about the type of vegan milk you use. Unlike coconut cream or store-bought products, you can’t whip up a mixture of non-dairy milk and cornstarch.
nutrients
This recipe will generally have a lower fat content than other recipes on this list suggest because it does not contain oil or other fatty ingredients. However, the percentage of fat content may vary depending on the milk you use. usually, Coconut milk is high in fat Compared to other milk substitutes.
Non-dairy milk and tofu
The next recommended method takes two classic vegan staples — plant-based milk and tofu — to create an ultra-silky heavy cream alternative.
How to make
For this method you need to use plain silken tofu – nothing flavored. In terms of equipment, you will need a blender.
In the blender, add your silken tofu (about a pound) and blend, using the milk to thin the mixture. You will end up using about 1/4 cup of milk.
Be sure to add your milk slowly rather than all at once to ensure a nice texture and consistent form.
how to use
We recommend non-dairy milk and tofu methods for soups, sauces and baked goods. It can be partially whipped, but it won’t whip to stiff peaks like the other recipes on this page.
nutrients
This recipe has a higher percentage of protein because it uses silken tofu, a soy product. Soy is a common vegan source Enough protein. Combine tofu with soy milk in this recipe to enjoy even more high-quality protein.
Non-dairy milk and brown rice
This plant-based milk and brown rice blend makes a super smooth and creamy sauce. It is an excellent thickening agent and heavy cream alternative.
How to make
For this recipe, you first need to cook 1 cup of rice in boiling water on the stove top.
Add the thoroughly cooked rice to a blender and blend until smooth, adding milk to thin the mixture until the consistency is slightly thick and creamy.
how to use
While the brown rice and milk mixture won’t whip into stiff peaks, it’s great to use for general cooking in items like soups and sauces.
nutrients
Since brown rice is used in this method, it has many health benefits. Brown rice is an excellent source Fiber as well as magnesium. This recipe contains no oil or fatty nuts, so it’s lower in fat than other vegan heavy cream options on the list.
Cashew cream
This next vegan heavy cream option is a nut-based option that takes a little more effort and time than the other recipes listed on this page.
How to make
vegan cashew nuts Cream to replace heavy cream is a 1:1 ratio.
For this recipe, you will need about 1 cup of cashews. First you need to soak your cashews in water overnight. Soaking ensures that they are soft enough to blend to a creamy consistency. If you have a high-powered blender, you may be able to skip this step. However, for best results, we recommend soaking the cashews.
After soaking the cashews, pour them into a blender or food processor with 1 cup of water and blend until you get the right consistency. The mixture should be thick and smooth, like a tahini sauce.
how to use
Cashew cream is another heavy cream method that won’t whip up, but is an excellent alternative for cooking and some baking. This method is perfect for creamy soups and sauces.
nutrients
Serving size: 2 tablespoons
Calories per serving: 30
Total Fat: 2.4 grams
Saturated fat: 0.4 g
Sodium: 1 mg
Total Carbohydrates: 1.6 g
Total sugar: 0.3 g
Protein: 1 gram
Onion cream
The latter is not commonly used as a vegan heavy cream substitute. however, onion Cream has some unique qualities that will make your savory dishes creamy and full of flavor. Onion cream is also the only recipe on the list that can be fat-free!
How to make
To prepare onion cream, you will need the following ingredients:
- 4 medium white onions
- 3 teaspoons of lemon juice
- 1/4 teaspoon salt
Start by preheating your oven to 400 degrees Fahrenheit. Place your white onions on a baking tray and bake until they are completely soft and squishy. Baking time should take about 45 minutes.
After the onion cools, peel off the outer layers.
Blend the remaining onion with the lemon juice and salt in a blender or food processor until smooth.
how to use
While onion cream isn’t ideal for sweet recipes or baking, it’s great for savory dishes and simple cooking! Add it to your soups and sauces, or even use it to make salad dressings.
nutrients
Serving size: 2 tablespoons
Calories per serving: 22
Total Fat: 0 g
Saturated Fat: 0 g
Sodium: 75 mg
Total Carbohydrates: 5.25 g
Total sugar: 2.3 grams
Protein: 0.6 grams