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Best Substitutes for Heavy Cream

Heavy cream is ~36% fat, and that fat is the point: it thickens sauces, enriches soups, and whips into peaks. Successful substitutes bring real fat, not just liquid.

The substitutes, with ratios

Full-fat coconut cream (1:1)

Best for: Soups, curries, whipping (chill the can overnight)

The only common vegan option that whips. Mild coconut note.

Cashew cream (1 cup soaked cashews + ¾ cup water, blended) (1:1)

Best for: Pasta sauces, gratins — neutral and silky

Not nut-free; sub sunflower-seed cream for allergies.

Oat creamer / oat cooking cream (1:1)

Best for: Pan sauces, mashed potatoes, chowders

Won't whip, but pours and simmers like light cream.

Watch out

Coconut cream splits under hard boiling with acid (tomato, wine). Add it off the heat at the end, or stabilize with a teaspoon of cornstarch slurry first.

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Frequently asked questions

What can I whip instead of heavy cream?

Chilled coconut cream. Refrigerate a can of full-fat coconut milk overnight, scoop the solid layer, and whip with powdered sugar. Aquafaba also whips but is lighter and less stable.

What replaces heavy cream in pasta sauce?

Cashew cream for the closest texture, or oat cooking cream for a nut-free pantry option. Simmer gently and finish with a little of the starchy pasta water to bind.

Related guides: Milk · Butter · Cream Cheese · All guides