Dairy-free Whipped Cream Recipe (3 ways)
Three ways to make dairy free whipped cream at home. The classic coconut version is ready in 5 minutes with just 3 ingredients. Also includes a cashew cream method (no coconut flavor) and an aquafaba method (nut-free and soy-free).
Servings 6
Calories 127kcal
Ingredients
Coconut Cream Method
- 1 can (14oz) full fat coconut milk (chilled overnight in fridge)
- 2-3 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Cashew Cream Method
- 1 cup raw cashews soaked 4 hours or boiled 15 minutes
- ½ cup cold water
- 2-3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
Aquafaba Method
- ½ cup aquafaba liquid from one 15 oz can of chickpeas, chilled
- ¼ teaspoon cream of tartar
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Coconut Cream Method
- Chill a large bowl and your mixer attachments in the freezer for 10-15 minutes before starting the recipe.
- Scoop the thick part of a can of coconut milk (reserve the coconut water to add to smoothies like this pumpkin pie smoothie). Add it to a bowl and using a stand mixer or a hand mixer, beat on high speed for a couple of minutes until soft peaks form.
- Sift the powdered sugar into the whipped coconut cream and add the vanilla extract. Mix until creamy and smooth. Avoid overmixing, because it can cause the coconut cream to liquefy.
- Taste and adjust the sweetness as needed. Add 1 more tablespoon of powdered sugar if you like it sweeter. If the whipped cream is too soft, refrigerate before using.
Cashew Cream Method
- Soak raw cashews in hot water for 4 hours (or boil 15 minutes). Drain and rinse.
- Add cashews and ½ cup cold water to a high-speed blender. Blend on high 2-3 minutes until completely smooth.
- Add maple syrup, vanilla, lemon juice, and salt. Blend again until combined.
- Transfer to a container and refrigerate 30-60 minutes. It thickens as it chills. Stir before serving.
Aquafaba Method
- Chill the aquafaba in the fridge for at least 1 hour.
- Pour aquafaba and cream of tartar into a clean bowl. Beat on medium-high for 3-5 minutes until soft peaks form.
- Add powdered sugar one tablespoon at a time with the mixer running.
- Continue whipping 3-5 more minutes until glossy, stiff peaks form. Add vanilla and mix briefly.
Notes
Top Tips and Notes
- Coconut method: Use full-fat coconut milk with at least 70% fat. Thai Kitchen and Aroy-D give the most consistent results. Chill the can overnight and chill your bowl and beaters too.
- Coconut method: Don't overmix. Stop the moment everything comes together. If the cream liquefies, refrigerate 30 minutes and re-whip.
- Stabilizing coconut cream: Add ¼ teaspoon cream of tartar before whipping for a few extra hours of hold.
- Cashew method: For a stabilized version you can pipe, blend in ½ teaspoon agar-agar dissolved in ¼ cup simmered water. Chill 1-2 hours until set.
- Aquafaba method: Use right away for best results. Deflates within 1-2 hours. Add 1-2 tablespoon cornstarch while whipping for extra stability.
- Storage: Coconut keeps 1 week refrigerated. Cashew keeps 5 days. Aquafaba is best used immediately. Coconut and cashew freeze up to 1 month.
- Yields approximately 1½ cups per method.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 12g