Vegan whipped cream substitutes – all made from scratch at home! If you’re vegan or can’t eat dairy – like me – you don’t have to buy vegan whipped cream substitutes: They’re usually full of additives and don’t taste very well.
A while ago I published 5+ Dairy-Free Whipped Cream Substitutes. But now I found three vegan whipped cream substitutes! Yay! Making vegan whipped cream substitutes from scratch is easy and cheap – and they’re delicious!
These vegan whipped cream substitutes are coconut-free, cashew-free, nut-free, gluten-free, dairy-free and egg-free.
The first recipe is actually a recipe for homemade hand cream but it’s also a great vegan whipped cream alternative! It’s easy to make and delicious. It’s made with just two ingredients: soy milk and oil. Like honey, egg yolk etc., the lecithin in soy milk is a natural emulsifier. So it works great as hand lotion (most lotions and creams are emulsions) and vegan foam – lecithin is also a foaming agent (article about culinary foams).
The second whipped cream substitute is made with homemade aquafaba (the cooking liquid of chickpeas). It’s a recipe for vegan marshmallow fluff. Homemade aquafaba takes some time to make but it tastes better than store-bought chickpea brine.
Related: Homemade Aquafaba
For the third recipe I veganized a recipe for homemade cool whip. Homemade cool whip is made with soy milk and xanthan gum.
These Vegan Whipped Cream Substitutes Are …
- easy to make at home
- made from scratch
- food-allergy friendly: vegan, nut-free, gluten-free, dairy-free, egg-free
- made with 4 ingredients or less
Vegan Whipped Cream Substitutes
Vegan Whipped Cream Substitute – Sugar-Free
- 50 ml soy milk – you can use milk for a non-vegan whipped cream substitute
- 100 ml neutral oil, such as sunflower oil or corn oil
- optional: powdered sugar
- optional: homemade vanilla extract
Using an immersion blender, beat the soy milk. Gradually add the oil, about 1 tablespoon at a time, beating well after each addition. When you’ve added almost all the oil, the vegan whipped cream substitute begins to thicken. Add sugar to sweeten it if you want.
Vegan Marshmallow Fluff From Scratch
- 1/2 cup homemade aquafaba (120g)
- 1/4 – 1/2 cup granulated sugar (50 – 100g)
- 1 tsp homemade vanilla extract
- optional: 1/4 tsp xanthan gum
- optional: grated lemon rind for lemon marshmallow fluff
Using an electric hand held mixer or stand mixer, beat aquafaba until stiff. Gradually add sugar, 1 tablespoon at a time, whisking well after each addition. Then beat in the homemade vanilla extract – with vanilla extract vegan marshmallow fluff doesn’t taste of chickpeas!
Related: Vegan Lemon Ice Cream With Aquafaba
Alternative with xanthan gum: Stir together all ingredients and beat on high until stiff peaks form. Without xanthan gum it takes about 10 minutes until semi-firm peaks form and the foam isn’t very stable (it usually turns back to liquid after some hours). With xanthan gum you’ll have a stiff and stable foam after one or two minutes. You can even refrigerate it overnight or bake the vegan foam and make vegan meringues.
Homemade Vegan Cool Whip
- 1 cup soy milk
- 1 tbsp sugar
- 1/2 tsp homemade vanilla extract
- 1/2 tsp xanthan gum
Mix sugar and xanthan gum together. Add the other ingredients and, using an electric mixer, beat on high until stiff – it takes about 5 to 10 minutes.
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