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- Heavy cream substitutes work the most effectively in savory dishes.
- It’s easy to create a swap from other dairy such as milk, half and half, and cottage cheese.
- For whipping, the best alternative — coconut cream — is also vegan.
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An essential addition to luscious desserts and rich savory dishes, heavy cream is known for bringing a decadent element to any recipe. As the high fat content of milk, heavy cream’s purpose in most recipes is to balance out all of the other flavors, says Palak Patel, chef at the Institute of Culinary Education.
Much like buttermilk, it’s also one of those ingredients that you may not always have on hand when you need it – or you may be lactose intolerant, vegan, or just looking for lighter alternatives.
When it comes to heavy cream substitutes, there are plenty of options to explore, but keep in mind that you’re not going to achieve an exact replica. Most substitutes “are just not going to have that airy consistency of heavy cream,” Patel says. The one that works best will depend on the type of sweet treat or meal you’re cooking.
Can I substitute light cream for heavy cream?
Light cream may seem like the most obvious swap and the short answer is, you can, but there’s a caveat: What is it being used for? Asking that question will determine your best route, says Patel. “If it’s just plain whipping, [light cream] is not going to whip as luxuriously as a heavy cream.” But if you’re going with a more savory dish that values flavor over consistency, you’re welcome to go with light cream. Depending on the dish, there may be a better substitute.
Cashew cream
Not only is cashew cream Patel’s favorite heavy cream alternative, the natural thickener is also one of her favorite options for savory cooking. Cashew cream can be purchased in stores, but it’s also simple to make at home. “Take whole cashews, soak them overnight, and then blend depending on the consistency that you want. It won’t be fluffy per se, but it subs very nicely and has a natural creaminess.”
Because they're on the bland side, cashew cream is easily used in an expanse of dishes be it chicken tikka masala or mashed potatoes. For a sweet dish, Patel recommends adding maple syrup or vanilla bean for a boost of flavor. If you're looking for a dollop of cream on top of a dessert, Patel says cashew cream does the trick.
Coconut cream
The alternative that will have the same airy consistency of whipped heavy cream is coconut cream. "Now in the market, they have coconut cream that's dedicated to whipping," she says. Just whip it with sugar as you'd typically do with heavy cream. It's also the best substitute in homemade ice cream and can do well in savory dishes like paneer makhani.
What substitute should I use?
| Cashew cream | Coconut cream | Oat milk | Reduced half and half with milk | Reduced whole milk | Labneh | Cottage cheese and milk | Ricotta and milk | |
| Whipped cream | x | |||||||
| Mashed potatoes | x | x | x | x | ||||
| Ice cream | x | |||||||
| Curries | x | x | ||||||
| Soups | x | x | x | x | x | |||
| Quiches | x | x | ||||||
| Sauces | x | x | x | |||||
| Casseroles | x | |||||||
| Ganache | x | x |
Barista edition oat milk
Oat milk is another dairy alternative that works as a heavy cream swap. Patel's go-to, especially in curries, is Oatly's barista blend. "Barista style has similar consistencies as cream would," she says. Oftentimes in savory cooking, heavy cream serves to lighten up a dish and vary its flavor, so a dash of this milk in something like a soup is more than sufficient.
Half and half with milk
If you've ever wondered what half and half actually is, its name spells it out. "Half and half is basically just a lighter version of cream," Patel says. "Heavy cream would consist of upwards of a 40 percent ratio between the liquid and the cream part, and those ratios are a little less in half and half."
Patel suggests reducing down 2/3 cup of whole milk with 1/4 cup of half and half on the stove until it's slightly thicker and ready to use. This heavy cream substitute works best in a soup or quiche. You can even make a chocolate ganache out of it, though the consistency will not be as thick.
Reduced whole milk
Believe it or not, you can use whole milk as a substitution by bringing it to a simmer and reducing it on the stove until thicker. Skim milk and 2 percent milk won't work as effectively since whole milk contains the most fat and is therefore the creamiest. Keep in mind that it won't reach heavy cream consistency or be thick enough to whip, especially for desserts, says Patel. The point of reducing it is to slightly thicken the liquid to add depth of flavor to sauces and soups.
Labneh
Otherwise known as strained yogurt and popular in Middle Eastern dishes, labneh is even thicker than Greek yogurt, Patel says. This is a healthy alternative to heavy cream, perfect for thickening sauces or bringing extra tanginess to potato gratins.
Cottage cheese and whole milk
Pureed cottage cheese mixed with whole milk can be both a healthier and creamier swap. Patel says to go with 1/2 cup to 3/4 cup of milk with a tub of blended up cottage cheese. Measurements are not strict since it truly depends on the thickness level you're hoping to achieve. This substitute works well in a casserole or baked dish.
Ricotta and whole milk
According to Patel, "whipping up ricotta with whole milk will get you a creamy consistency." Since ricotta is so thick, start with around 2/3 cup ricotta, and mix it with 1/4 to 2/3 cup of milk, depending on the texture you want. It's another great option for sauces.
Insider's takeaway
Getting creative with substitutes will help you find what best suits your food and cooking style. The substitutes most comparable to heavy cream are coconut cream and cashew cream. Coconut cream reaches a similar texture to that of heavy cream, while cashew cream is bland enough so it doesn't overpower flavors in any given recipe.
Since heavy cream is used to balance out flavors, most substitutes will yield the best results in savory dishes since soups and sauces don't rely as much on heavy cream's airy texture as desserts. Depending on the dish, experimenting is key to see what substitute best fits your flavor profile.