Vegan cream substitutes: cashew, coconut, oat and soy

The four options at a glance

Cashew cream

Cashew cream is made from raw, unsalted cashews and water. Soak the nuts first so they blend smooth: a few hours in cold water, or about 15 to 30 minutes in just-boiled water if you are short of time. Drain, then blend with fresh water until silky. A common starting ratio is about one part cashews to one part water for a thick cream, or up to two parts water for a pouring cream. Blend longer than you think necessary, because gritty cream usually means a weak blender or too little time.

Because its proteins do not clump under acid and heat the way soy or dairy proteins do, cashew cream is among the most reliable for sauces. Stir it into soups, pasta sauces and curries at the end. A squeeze of lemon and a pinch of salt makes it taste closer to cream. Cashews are a tree nut, so avoid it for anyone with a nut allergy. Raw cashew cream should be refrigerated and used within a few days.

Coconut cream

Canned full-fat coconut milk separates when it sits. Chill the unshaken can for several hours or overnight, open it and scoop off the thick solid layer on top. That is coconut cream. The watery liquid underneath can go into smoothies or soups. Some cans are labelled coconut cream outright and are already thick.

To whip it, chill the cream and the bowl well, then beat with an electric mixer until it holds soft peaks. Sweeten with icing sugar and add vanilla. It softens quickly at room temperature, so serve it cold. Some brands contain stabilisers such as guar gum that keep the milk blended, and these often do not separate or whip properly. Check the ingredient list and pick a can with only coconut and water if you intend to whip it.

Do not confuse coconut cream with cream of coconut, which is a sweetened product made for drinks and desserts. In cooking, simmer coconut cream gently. Boiling it hard can make the fat separate and look greasy.

Oat and soy creams

Shop-bought oat and soy creams are designed to behave like dairy cream in the pan. The pack will usually say whether the product is for cooking, pouring or whipping. Use cooking creams in sauces and soups, and whipping creams for toppings, since they contain stabilisers and sometimes more fat. Whipping versions normally need to be well chilled, and the instructions on the pack give the right method.

Oat cream is often a little sweeter, and both oat and soy cooking creams are formulated to take heat; the pack says whether a product is meant for cooking. Oats are often grown and processed near wheat, barley or rye, so if you need gluten-free food, choose a product clearly labelled gluten free rather than assuming. Soy cream is a good option if you want a neutral flavour, but pay attention to acid and heat, covered next.

Why plant creams split or curdle

Curdling happens when proteins clump together. Acid and heat are the usual causes: lemon juice, wine, vinegar, tomatoes or sharp fruit, combined with a hot pan. Soy milk and soy cream are the most likely to clump, because their proteins react to acid in a way similar to dairy milk. Nut-based creams contain little of the protein that clumps, which is why cashew cream is so forgiving. Coconut cream rarely curdles but can separate into oil and solids if boiled hard.

A few habits prevent most failures:

• Add cream at the end, off a rolling boil, and keep the sauce at a gentle simmer afterwards.
• Add acid last and in small amounts, tasting as you go.
• For a tomato sauce, stir the cream in after the tomatoes have cooked down, or temper it by mixing a ladle of hot sauce into the cream before adding it back.
• If a sauce does split, take it off the heat and whisk hard or blend briefly. This sometimes brings it back, but not always.

Thickening and choosing

If a sauce is too thin, simmer it a little longer or add a slurry of starch. Our thickeners guide compares the options. Be careful not to boil any plant cream aggressively after adding a thickener. As a quick guide, use cashew cream for sauces and soups where neutral flavour matters, coconut cream for desserts and curries where its flavour is welcome, and carton oat or soy cream when you want a convenient swap for single or double cream in a recipe. Always check pack labels for allergens, including soy, nuts and gluten, and ask a doctor or dietitian if you have specific needs.

What this guide is based on

• That curdling comes from protein clumping under acid and heat, and that soy proteins are more prone to it than nut-based creams, is general food-science knowledge.
• The cashew-to-water ratios, soaking times and chilling times are approximate, commonly published guidance. Nuts, blenders and cans vary, so treat them as starting points. Amounts in this guide are not from our own testing.
• The statements about coconut cream separating when chilled, and about added stabilisers affecting whipping, are general cooking knowledge about canned coconut milk.
• Allergy and coeliac statements are general. Read ingredient labels and ask a doctor or dietitian about your own needs.

Related guides

• Plant milks in baking: which to use for cakes, custards and bread
• Thickeners compared: starches and agar
• Dairy-free butter substitutes in baking and where each fails
• Vegan baking pantry: what to stock and what each item does
• Egg-free custards and puddings: cornflour, agar, plant milk