Formulated to have identical properties to the conventional alternative, lentil protein is the key to making dairy free whipped cream, luscious soups, and creamy pan sauces alike. Once known only as purveyors of dairy-based butter spreads, Country Crock jumped on the bandwagon with vegan-friendly options, including their new Plant Cream. As such, it’s free of gluten, carrageenan, and added sugars. That abundant line of alternatives has extended to include a Dairy-Free Heavy Whipping Cream Alternative, made primarily from coconut oil, sunflower oil, and faba bean protein. The following brands are your best bets: SilkĪ titan of the dairy-free industry, Silk has been a pioneer in the plant-based milk revolution. Many can be ordered on demand or made at home in a pinch. Mainstream brands have placed at least one or two options in most grocery stores, but don’t be discouraged if they’re still tough to find. The field of vegan substitutes for heavy cream is still emerging, with new contenders stepping up to the plate all the time. Naturally, it has the upper hand with zero cholesterol and much less saturated fat. Plant cream can be made of nuts, seeds, grains, or beans, and has reasonably comparable fat and calorie content. There’s no legal standard for what does or doesn’t qualify. Vegan heavy cream doesn’t have as rigid a definition, as a relatively new concept to the culinary scene. Commercial heavy cream also often contains additives, stabilizers, and thickeners, such as carrageenan, polysorbate, and mono and diglycerides, extending shelf life and ensuring emulsification. The cartons available in American grocery stores tend to fall on the lower end of that scale, around 36% fat, but are still far richer than half-and-half, whole milk, or evaporated milk. It can also be called “heavy whipping cream,” depending on the brand, but the contents are exactly the same. As defined by the Food and Drug Administration, heavy cream is a milk product that contains 36 – 40% fat.
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