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3 Non-Dairy Whipped Creams That'll Make You Go 'Mmmm'


No holiday pie, crisp or crumble would be complete without a dollop of fresh, fluffy whipped cream. If you’re not doing dairy these days, or if you just like to experiment with new recipes in the kitchen, you’ll want to check out our three favorite recipes for homemade, non-dairy whipped cream. Showcase them as the finishing touch on a festive Cranberry-Pear Pie or Pecan Pie this Thanksgiving.

Cashew Whipped Cream


1 cup cashews, soaked 1 hour, drained

1 tablespoon agave or maple syrup

1 teaspoon vanilla extract

1/8 teaspoon sea salt

¼ to 1/3 cup water, as needed


Combine cashews, agave, vanilla and salt in a food processor; with blade running, puree and gradually add water to machine. Puree in spurts, stopping to scrape down sides with a spatula or long spoon. Add enough water to make a smooth cream consistency. If using as a piping cream, use only ¼ cup water, and chill before using.

Tofu Whipped Cream


8 ounces soft tofu

¼ cup agave or maple syrup

½ cup apple juice

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From the Organic Authority Files

1 teaspoon agar flakes

1/8 teaspoon sea salt


Place tofu block on a flat plate; top with another plate. Top with a heavy jar or bowl; allow tofu to be pressed for about 15 minutes. Drain pressed liquid.

Combine pressed tofu and agave in a food procerssor until creamy. Set aside.

Heat juice, agar and salt in a small skillet over high heat; bring to a boil, stirring. Reduce to a simmer and cook until agar dissolves, about 3 minutes, stirring. Stir reserved tofu mixture into agar mixture; cook an additional 5 minutes over low, stirring to dissolve.

Transfer tofu mixture to a bowl; chill until set. Fluff or whip before serving.

Coconut Whipped Cream


2 (14-ounce) cans full-fat coconut milk
1/3 cup vegan powdered sugar


Chill coconut milk in refrigerator for 4 - 12 hours. Chill whisk attachment from mixer in the fridge as well, if you have the room.

Attach whisk attachment to mixer. Open cans of coconut milk, being careful not to stir or shake the contents inside. Carefully scoop the top, thick part of the coconut milk from inside the can; discard the remaining coconut liquid/water (or use it in another recipe!). Place thick coconut cream in a medium mixing bowl; add sugar.

Whip until just smooth and thick, about 20 seconds. Do not overmix—mixture will fall and become thin. Use whipped cream immediately, or refrigerate up to 4 hours prior to use.

Image: Pen Waggener

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