If you’re looking for a dairy-free heavy cream substitute, you might be able to find a store-bought option. But if you’re wondering, “what can I substitute for heavy cream?” using items you may already have on hand, options abound:

this recipe

Non-dairy Milk + Neutral Oil

A unsweetened nondairy milk (such as soy or almond) and a neutral oil (like vegetable or rapeseed/canola) can replicate heavy cream in certain recipes—namely, sauces and soups, but also some baked goods.

Though it’s not whippable, this mixture provides the type of richness you’d get from dairy milk and butter, but in a totally vegan heavy cream substitute.

Use a ratio of 2 parts nondairy milk to 1 part oil by volume. For a more richly flavoured cream alternative, swap the neutral oil for olive oil and use in any recipe where that grassy, peppery taste would be welcome.

Silken Tofu + Soy Milk

Fat adds structure to heavy cream, creating its signature rich texture. But protein adds structure too. What has both of these qualities? tofu.

Blended with soy milk, which has a similar protein content to dairy milk, silken tofu can mimic the texture of its dairy counterpart in certain applications. Alter the amount of soy milk based on the desired consistency.

This technique is best for dishes with pudding textures like cheesecake or a silky pie; but because of all that protein, it’s not the right choice for things like sauces and soups.

Silken Tofu Vegan Cream (Base Recipe)

Yields ~2 cups of thick cream

Ingredients:

• 1 x 340g pack silken tofu
• 3–6 tbsp soy milk (adjust to desired consistency)
• Pinch of salt (optional, enhances flavour in savoury dishes)
• 1–2 tsp maple syrup or vanilla (optional, for sweet dishes)

Method:

1. Add the silken tofu to a blender or food processor.
2. Start with 3 tbsp soy milk and blend until completely smooth.
3. Check consistency — if you want it thinner, add more soy milk 1 tbsp at a time.
4. Add any extras (sweetener, vanilla, or salt) depending on your use case.
5. Blend again, chill if needed, and use as a creamy base for desserts like cheesecake, mousse, or silky pie fillings.

Cashew Cream

Cashew cream is very neutral in terms of flavour, and it’s super easy to make;

Blend cashews with water in a high-speed blender until super smooth, and voilà: You’re left with a versatile heavy cream substitute that complements countless dishes. Plus, since it’s homemade, it’s guaranteed to be free of any unrecognisable ingredients or added flavours that sometimes come with the grocery store stuff. Thanks to the high fat content of cashews, it’s fantastic for adding a creaminess to anything from Alfredo to hollandaise to Caesar dressing to a chipotle-spiked topping for tacos. “And it thickens a cream sauce instantly.

Coconut Cream

A classic plant-based swap. Pop a can of full-fat coconut milk in the fridge overnight (longer if you can). The thick, creamy layer that rises to the top? That’s your heavy cream sub — perfect for curries, soups, desserts, and even whipping. Just keep in mind: it will taste like coconut.

Not all cans work though. Some don’t separate properly because of added emulsifiers which keep the fat and water particles from separating, so look for cans that contain only coconut and water, or grab a can of coconut cream (unsweetened!) if you want to skip the guesswork. (not to be confused with sweetened cream of coconut)

Non Dairy Greek Yogurt + Milk

Think full-fat, plain no sugars added Vegan Greek yogurt — it’s thicker, tangier and packed with protein, which makes it a solid stand-in for cream. Blend it 1:1 with plant milk to loosen it up, and you’ve got a creamy, slightly tangy alternative. Add in 1 – 2 tablespoons of lemon juice and you have a non dairy stand in for sour cream.