“It’s very neutral in terms of flavor, and it’s super easy to make,” she says. This is Angerame’s go-to heavy cream alternative for most recipes. Or pop the mixture in the freezer for a twist on traditional ice cream. For a whipped topping that can stand in for whipped cream-but is arguably more complex from the tang of this cultured dairy product-pull back on the milk and whisk in powdered sugar and vanilla extract. Plain Greek yogurt is more neutral and structured with higher protein, making it ideal for baked goods when blended in equal parts with milk to thin out the mixture. Avoid regular yogurt, which is often sweetened and much runnier. “Full-fat” and “Greek” are absolutely key here.

Alter the amount of soy milk based on the desired consistency.Īccording to Lisa Dawn Angerame, author of Wait, That’s Vegan?! and The Vegan ABCs Cookbook, this technique is best for dishes with pudding textures like cheesecake or a French silk pie but because of all that protein, it’s not the right choice for things like sauces and soups. Blended with soy milk, which has a similar protein content to dairy milk, silken tofu can mimic the texture of the real thing in certain applications. Silken Tofu and Soy Milkįat adds structure to heavy cream, creating its signature rich texture. For a more richly flavored cream alternative, swap the neutral oil for olive oil and use in any recipe where that grassy, peppery taste would be welcome. Use a ratio of 2 parts nondairy milk to 1 part oil by volume. Though it’s not whippable, the mixture provides the type of richness you’d get from dairy milk and butter, but in a totally vegan heavy cream substitute. Similarly, a nondairy milk (such as soy or almond) and a neutral oil (like vegetable or canola) can replicate heavy cream in certain recipes-namely, sauces and soups, but also some baked goods. Stick to this method for baking or cooking. The mixture won’t take well to whipping, so don’t expect stiff peaks (or any peaks for that matter). Whole milk is ideal since increasing fat content is the name of the game here, but this hack is even doable with nondairy milks like almond and oat. Simply melt unsalted butter, let it cool slightly, and then whisk it into milk, using a ratio of 1 part melted butter to 3 parts milk by volume. Heavy cream is essentially milk with a much higher fat content-36% to 40% instead of about 3.5-so, naturally, incorporating extra fat into regular milk can make a great substitute for heavy cream. Quantities and applications vary by recipe, so prepare to experiment a bit for a truly seamless substitute. Peruse these suggested swaps to find the right fit if you’re vegan, cutting down on dairy, or simply don’t have the real thing on hand.

But in many cases, a heavy cream substitute can serve the same purpose, whether that’s adding a creamy texture, richer flavor, or both. Heavy cream is called for in a huge range of recipes.

Almond milk whipped cream recipe