Best Cream Substitutes
Out of cream? These are the best cream substitutes you can use in cooking and baking — ranked by how well they work in most recipes. Whether you need a dairy-free swap, a pantry staple alternative, or just ran out mid-recipe, one of these 5 options will have you covered.
Cream Substitution Options
Full-Fat Coconut Cream
Use instead of Heavy Cream
Refrigerate a can of full-fat coconut milk overnight and scoop the solidified cream from the top. It whips, pours, and cooks like heavy cream. Adds a mild coconut flavor — ideal in curries, desserts, and soups.
Cashew Cream
Use instead of Heavy Cream
Soak 1 cup raw cashews in water for 4+ hours, then blend with ½–¾ cup fresh water until silky smooth. It's neutral, rich, and versatile — works in soups, pasta sauces, and desserts. Can be whipped when chilled.
⅔ cup Whole Milk + ⅓ cup Melted Butter
Use instead of Heavy Cream
Combining milk and butter approximates heavy cream's fat percentage. It won't whip but works perfectly in sauces, soups, baked goods, and custards. Use this when you're out of cream but have dairy staples.
Evaporated Milk
Use instead of Heavy Cream
Evaporated milk has had ~60% of its water removed, creating a concentrated, creamy liquid. Use 1:1 in sauces, soups, and baked goods. It won't whip but adds richness. Slightly sweeter than heavy cream.
Silken Tofu, blended smooth
Use instead of Heavy Cream
Blended silken tofu creates a smooth, protein-rich cream substitute. Thin with plant milk to your desired consistency. Best in soups, pasta sauces, and cheesecakes. Neutral flavor that takes on seasonings well.
Frequently Asked Questions
What is the best substitute for cream?
The best substitutes for cream are Full-Fat Coconut Cream, Cashew Cream, ⅔ cup Whole Milk + ⅓ cup Melted Butter. Refrigerate a can of full-fat coconut milk overnight and scoop the solidified cream from the top. It whips, pours, and cooks like heavy cream. Adds a mild coconut flavor — ideal in curries, desserts, and soups.
Can I use Cashew Cream instead of cream?
Soak 1 cup raw cashews in water for 4+ hours, then blend with ½–¾ cup fresh water until silky smooth. It's neutral, rich, and versatile — works in soups, pasta sauces, and desserts. Can be whipped when chilled.
How do I substitute cream in baking?
When substituting cream in baking, it's important to match the ratio carefully. Check the individual substitution notes above for exact measurements and tips for each swap.