Cream is simply the high butterfat layer that is skimmed off the top of milk. high in saturated fat, a lot of sold cream is from factory-farmed cows. Here are recipes to make your own plant-based creams. Not only are they kinder to cows, but they are also zero cholesterol. Vegan Cream (The Simple Veganista) is good to sub heavy cream for coffee, gratin, soups and any other rich dish. You can double the recipe, and it stores up to a week in the fridge (covered).
Keep plant creams away from pets (nuts can be toxic). Also don’t feed real cream to cats, as vets at Cornell University say they can’t digest lactose sugar. Despite the image of cats lapping up a bowl of milk or cream, mostly it gives them upset stomach and diarrhea.
The Different Types of Cream
- Single cream is the lowest in fat, it’s basically just a creamier version of milk. It’s good in coffee and on desserts, but won’t whip up and you can’t boil it.
- Double cream is good for desserts and cake
- Whipping Cream is kind of in the middle.
- Clotted cream is a rich heavy cream that is mostly used in England with jam and scones, for an afternoon tea.
- Sour Cream is used on baked potatoes, and in Mexican cuisine
- Oat milk coffee creamer is more common in the US
How to Make Vegan Whipped Cream
Coconut Whip (Minimalist Baker)
Most homemade vegan creams are made with either soaked buttery cashew nuts or coconut milk. Ensure coconut milk you choose is not harvested by monkey slaves (due to a recent media outcry, supermarkets have pulled own brands, but others may contain it. Good brands that are okay are Biona Organic Coconut Milk (also in a light version) and Nature’s Charm. Coconut whipped cream is good dolloped on fruit, pancakes, waffles or on top of hot chocolate. You can also add beet powder (pink) or matcha powder (green).
Vegan Whipped Cream (Addicted to Dates) only needs 4 ingredients, 1 bowl and less than 5 minutes. Frost or dollop on favourite puddings.
How to Make Vegan Sour Cream
This recipe for vegan sour cream (Rainbow Plant Life) shows how easy it is to replace dairy, with an alternative that is kind and free from cholesterol. This recipe uses creamy cashew nuts, to replicate the creamy texture. This very simple recipe is made by soaking the raw cashews overnight, then adding lemon juice, apple cider vinegar, coconut milk, sea salt and optional nutritional yeast (a cheesy tasting powder you can find in health stores).
Use sour cream with chives on baked potatoes, or swirl into homemade soup. It’s also good in pasta and potato salad, sandwich spreads and on top of homemade pancakes. It’s also a nice dip for vegetable crudities. Also use it if you are making Hungarian goulash!
Sour cream is good on baked potatoes and in Mexican food. Cashew Vegan Sour Cream (Crowded Kitchen) is a nice recipe to try that uses cashews, lemon juice and miso.
Food by Sumear Soured Cream is made by artisan professionals, sold in a glass jar. Made with nuts, this is made to traditional dairy methods. Although gluten-free, the environment is not so not suitable for high-risk persons with severe autoimmune conditions. The Cremou Spread offers a tangy way to add some sauce to spaghetti. Also good on bagels and crackers.
How to Make Cashew Cream
Cashew Cream (Minimalist Baker) is made with buttery nuts and good for swirling on soup or to make a vegan korma curry. The nuts are soaked, but you’ll need a good food processor or blender too. Neutral in taste, this is good on soup, pasta or dessert.
These 4 types of cashew cream (Rainbow Plant Life) are from varying a standard recipe, which only needs a few simple ingredients. A wonderful zero cholesterol alternative to dairy cream, the recipe can be varied in ratio of nuts to water, depending on how thick you want it. Use this cream also in place of full-fat milk, cream cheese or Alfredo sauce. The recipe also includes 4 flavour variations:
- Coriander lime is good for quesadillas, burritos and tacos, or drizzle on rice, roast potatoes or fries.
- Rosemary miso is good with winter veg like squash, pumpkin & mushroom
- Ginger sriracha is a spicy cream for roasted veggies, rice and noodles
- Cinnamon Vanilla is a sweet cream for fresh fruit and stuffed dates, or use in raw cakes and tarts.
Try this Jalapeno Cashew Cream Sauce (Ambitious Kitchen) for something spicier. It’s good on pasta, drizzled on roast veggies or grain bowls, or poured on tacos and enchiladas.
My Raw Joy Cashew Spread (UK) is sold online, made in the Czech Republic. Nice on a slice of bread, it’s also good on waffles, toast and fruits. Raw and organic, it’s made with activated, soaked and dehydrated nuts that are slowly ground into this light smooth cream. Store in a dry dark place in temperature up to 20°C.
How to Make Vegan Clotted Cream
3-Minute Vegan Clotted Cream (The Veg Space) is ideal to top scones and jam, or any pudding. It only takes 3 minutes to make, and requires no complicated cooking. Not that sweet, it just mixes vegan whipped cream with homemade ‘buttercream’. Ensure your vegan butter is free from palm oil. If using icing sugar, choose an eggless brand like Suma or sweeten with a little stevia.
How to Make Vegan Pastry Cream
Vegan Pastry Cream (Full of Plants) is a rich creamy custard that you can use for bakes and cakes, it’s thick enough for mille-feuille, éclairs, strawberry tarts and layer cakes. Thickened with potato starch and cornstarch, it’s sweetened with sugar, and uses vegan butter and natural vanilla, to replace the fat.
Vegan Pastry Cream (Addicted to Dates) is made in less than 10 minutes, using simple ingredients. Ideal for filling cakes and tarts, or piping on top of desserts.
Where to Buy Good Vegan Cream
- Nature’s Charm Whipping Cream is sold in a tin, and made from coconut milk and coconut oil. The tin has a simple recipe and instructions to make a batch of whipping cream.
- Sojade Cuisine Cream is only sold in health stores, but it’s tastier, made in France in an organic factory. You can pour it on puddings or whisk up, it tastes just like dairy cream.
Whereas single cream is a creamier version of milk, and double cream is the thicker version, whipping cream is kind of in the middle, and made from the high butterfat layer skimmed off the top of milk. But it’s high in saturated fat, and most cream in shops is from factory-farmed cows (and even some free-range herds have calves taken away to be shot at birth if males, to support the dairy industry). Instead, try these zero cholesterol kinder creams, to pour on your desserts.
Vegan Whipped Cream (Addicted to Dates) only needs 4 ingredients, 1 bowl and less than 5 minutes. Frost or dollop on favourite puddings.
To make coconut whip, just chill cans of Biona coconut milk (not harvested by monkeys). Pour off the water (use in smoothies) and whizz up the solidified coconut cream with some natural sugar. Good on fruit, pancakes, waffles and hot chocolate, you can also change the colour with beet powder (pink) or matcha powder (green). If you don’t like coconut, you can find a no-coconut whipped cream recipe that uses chickpeas instead.
Keep plant creams away from pets (nuts can be toxic). Also don’t feed cream to cats, as vets at Cornell University say they can’t digest lactose sugar. Despite the image of cats lapping up a bowl of milk or cream, mostly it gives them upset stomach and diarrhea.
Vegan Cream (The Simple Veganista) is good to sub heavy cream for coffee, gratin, soups and any other rich dish. You can double the recipe, and it stores up to a week in the fridge (covered).
Cinnamon Whipped Topping (Silk) is a dairy-free cream to dollop on apple pie or waffles, or use in coffee.
Vegan Strawberry Whipped Cream (Vibrant Plate) makes for a lovely seasonal dessert, to use up leftover fruits. You could always switch the fruits around, to create different flavours and colours.
Where to Buy Vegan Whipping Cream
Nature’s Charm Whipping Cream is sold in a tin, and made from coconut milk and coconut oil. The tin has a simple recipe and instructions to make a batch of whipping cream.
