Out of Coconut cream, one case
Vegan coconut cream substitute
6 options, ranked, with the exact amount
Use Cashew cream
Same amount as the coconut cream
The best vegan substitutes for coconut cream are cashew cream (1:1), blended silken tofu (1:1), or full-fat coconut milk (refrigerated overnight). For whipped cream, use chilled coconut cream or aquafaba whipped to soft peaks.
- Verdict —
- Tweak it
- What changes —
- different taste, similar texture
- Best for —
- vegan desserts
One casethe full coconut cream card
Every option, one card
Ranked| # | Substitute | Instead of coconut cream | Verdict |
|---|---|---|---|
| 1 | Cashew creamvegan desserts | Same amountTweak it | Tweak it |
| 2 | Silken tofu (blended)vegan desserts | Same amountTweak it | Tweak it |
| 3 | Full-fat coconut milk (refrigerated)vegan cooking | Same amountWorks | Works |
| 4 | Aquafaba (whipped)vegan whipped cream | ½ cup aquafaba + ¼ cup powdered sugar per 1 cup coconut creamYou'll taste it | You'll taste it |
| 5 | Coconut yogurtsauces | Same amountTweak it | Tweak it |
| 6 | Almond creamvegan desserts | Same amountTweak it | Tweak it |
Cashew cream
different taste, similar texture
Blended soaked cashews create rich, creamy texture good for vegan recipes. Provides neutral flavor that works in both sweet and savory dishes.
- Best for
- vegan desserts, sauces, dips, cheesecakes, frostings, soups
Soak cashews 2-4 hours before blending. Add water gradually for desired consistency. Use raw, unsalted cashews for best results.
Silken tofu (blended)
different taste, similar texture
Blended silken tofu creates creamy texture for vegan recipes. Provides protein and works well in both sweet and savory applications.
- Best for
- vegan desserts, sauces, dips, cheesecakes, soups, smoothies
Blend until completely smooth. May need to add a little liquid for desired consistency. Use soft silken tofu for creamiest texture.
Full-fat coconut milk (refrigerated)
similar taste and texture
Refrigerate full-fat coconut milk overnight, then scoop out the thick cream that separates to the top. Provides authentic coconut flavor.
- Best for
- vegan cooking, curries, soups, sauces, desserts, when you want coconut flavor
Refrigerate overnight and use only the thick cream layer. Discard the watery liquid below. Shake can before opening for best results.
Aquafaba (whipped)
different taste and texture
Whipped chickpea liquid creates light, fluffy texture good for vegan whipped cream and mousses.
- Best for
- vegan whipped cream, mousses, frostings, light desserts, when you need whipped texture
Whip aquafaba with electric mixer until soft peaks form. Add powdered sugar gradually. May take 5-10 minutes to whip properly.
Coconut yogurt
different taste, similar texture
Thick, creamy coconut yogurt provides similar texture with probiotic benefits. Works well in both sweet and savory recipes.
- Best for
- sauces, dips, desserts, smoothies, when you want probiotic benefits
Use plain, unsweetened coconut yogurt. May need to strain through cheesecloth for thicker consistency.
Almond cream
different taste, similar texture
Blended soaked almonds create rich, creamy texture with nutty flavor. Good for desserts and sauces.
- Best for
- vegan desserts, sauces, dips, when you want nutty flavor, baking
Soak almonds 4-6 hours before blending. Use blanched almonds for smoother texture. Add water gradually for desired consistency.
How it behaves in this recipe
Vegan coconut cream substitutes need to provide rich, creamy texture without any animal products. The best substitutes maintain the luxurious mouthfeel of coconut cream while being completely plant-based. Cashew cream is particularly effective because it provides neutral flavor and can be used in both sweet and savory applications, making it the most versatile vegan substitute.
Tips for substituting coconut cream
8 tips- For vegan whipped cream, chill coconut cream overnight and whip with electric mixer until fluffy
- Cashew cream works best when soaked for 2-4 hours before blending for smooth texture
- Silken tofu should be blended until completely smooth to avoid graininess in desserts
- Aquafaba needs to be whipped for 5-10 minutes to achieve proper whipped cream consistency
- Full-fat coconut milk works best when refrigerated overnight to separate cream from liquid
- For savory dishes, cashew cream provides neutral flavor that won't overpower other ingredients
- Coconut yogurt can be strained through cheesecloth for thicker, creamier consistency
- Almond cream adds nutty flavor that works well in both sweet and savory vegan recipes
Notes on coconut cream
- Macadamia cream can provide rich, buttery texture for vegan desserts
- Hemp seed cream offers protein and omega-3s for health-conscious vegan cooking
- Oat cream provides creamy texture with fiber benefits for vegan recipes
- Sunflower seed cream offers nut-free option for vegan coconut cream substitute
Questions
5 questionsWhat's the best vegan substitute for coconut cream?
The best vegan substitute for coconut cream is cashew cream (1:1 ratio). Soak raw cashews for 2-4 hours, then blend with water until smooth. It provides rich, creamy texture with neutral flavor that works in both sweet and savory recipes.
Can I use silken tofu instead of coconut cream?
Yes, blended silken tofu works well as a vegan coconut cream substitute. Use a 1:1 ratio and blend until completely smooth. It provides creamy texture and protein, though the flavor will be different from coconut cream.
How do I make vegan whipped cream without coconut cream?
For vegan whipped cream, use aquafaba (chickpea liquid). Whip ½ cup aquafaba with ¼ cup powdered sugar using an electric mixer until soft peaks form. This creates light, fluffy whipped cream without coconut cream.
Can I use coconut milk instead of coconut cream in vegan recipes?
Yes, refrigerate full-fat coconut milk overnight, then scoop out the thick cream that separates to the top. This provides the same coconut flavor and texture as coconut cream in vegan recipes.
What's the best vegan substitute for coconut cream in curry?
For vegan curry, use cashew cream (1:1 ratio) as it provides rich, creamy texture with neutral flavor that won't overpower the spices. Alternatively, use full-fat coconut milk that's been refrigerated overnight to separate the cream.