Dairy

Vegan substitute for Heavy cream

Cream provides fat and stability. Coconut cream and cashew cream deliver the richness, while chilled whippable plant creams handle piping and desserts.

Options, ratios and best uses

Full-fat coconut cream

1:1

Chill the tin overnight and scoop the solid layer.

Best for: curries, whipped topping

Cashew cream

1:1

1 cup soaked cashews to 3/4 cup water.

Best for: pasta sauces, soups

Soy whipping cream

1:1

Whip cold; holds shape for hours.

Best for: piping, desserts

Silken tofu blend

1:1

Blend until glass-smooth to avoid graininess.

Best for: quiche fillings, mousse

Tips

Add lemon juice for a crème fraîche tang
Thicken with a cornflour slurry, not reduction
Season more than you would dairy cream

Avoid

Boiling cashew cream hard — it splits
Using sweetened coconut cream in savoury dishes

Questions people ask

Does coconut cream taste coconutty in curry?

Yes, and in most curries that is welcome. Use cashew cream for Italian sauces.

Can plant cream be whipped?

Dedicated soy or coconut whipping creams whip well; standard plant milks do not.