The best substitution for heavy cream is full-fat coconut milk — it's rich, creamy, and works in both sweet and savory baking. Keep reading for the full lineup of dairy-free milk substitutes so you can swap with confidence every time.
Why You Need a Substitution for Heavy Cream
Whether you have a dairy allergy, follow a vegan lifestyle, or simply ran out mid-recipe, finding a reliable substitution for heavy cream is a total game-changer.
Heavy cream is used in baking for its fat content, richness, and ability to whip and thicken. The good news? Plenty of dairy-free milk substitutes can mimic those same properties — without the dairy.
Here's everything you need to know about using milk substitutes for baking, from coconut milk to soy milk and beyond.
Top Dairy-Free Substitutions for Heavy Cream
1. Full-Fat Coconut Milk — The #1 Substitution for Heavy Cream
Full-fat coconut milk is the closest substitution for heavy cream you'll find in the dairy-free world. With a fat content of 17–24%, it mimics the richness of cream in sauces, soups, and baked goods. Check out the additional benefits of coconut milk.
Best used in:
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Whipped cream (chill overnight and whip the solids)
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Dairy-free dessert ideas like panna cotta, ice cream, and ganache
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Creamy pasta sauces and soups
Use it 1:1 as a substitution for heavy cream in most recipes.
2. Cashew Cream — Rich and Versatile
Blended soaked cashews with water creates an incredibly smooth, neutral-flavored cream. It's one of the most versatile milk substitutes for baking because it doesn't compete with your recipe's flavors.
Best used in:
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Cheesecakes and cream pies
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Frostings and fillings
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Dairy-free dessert options that need a neutral cream base
3. Soy Milk + Oil — A Classic Baking Swap
Using soy milk in baking is a tried-and-true method. Combine ⅔ cup soy milk with ⅓ cup melted coconut oil or neutral oil to approximate the fat ratio of heavy cream.
This is a great substitution for heavy cream in cakes, muffins, and quick breads. Learn more about soy milk's nutritional profile from Healthline.
4. Oat Milk — Creamy and Crowd-Pleasing
Oat milk has a naturally creamy texture and mild sweetness that makes it one of the most popular milk substitutes for baking. It's nut-free, making it ideal for allergy-friendly recipes.
Best used in:
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Dairy-free dessert ideas like cakes, cookies, and custards
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Hot beverages and lattes
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Savory baked goods
5. Plant-Based Milk + Butter — Our Favorite Recipe
This is the homemade dairy-free baking substitute that actually works in baking when you need something richer than store-bought non-dairy milk. It comes together in minutes and works beautifully in sauces, soups, and baked goods.
You'll need:
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¾ cup plant-based milk (oat, soy, or almond all work well)
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5 tablespoons plant-based butter, melted
Instructions:
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Add the plant-based milk and melted plant-based butter to a blender.
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Blend on high speed for 5 minutes until fully combined and slightly thickened.
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Use immediately as a 1:1 dairy-free substitute for heavy cream in any recipe.
📱 Watch us make it step by step on TikTok: See the full video here
This plant-based heavy cream is one of the easiest dairy-free baking substitutes that actually work in baking — and it takes less than 10 minutes to make.
How to Make a Dairy-Free Substitute for Buttermilk in Baking
Many bakers also need a substitute for buttermilk in baking — and it's easier than you think. Combine 1 cup of any dairy-free milk substitute with 1 tablespoon of apple cider vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly.
This works especially well with oat milk or soy milk and is a perfect swap in pancakes, cakes, and muffins.
Check out our dairy-free baking recipes on Bake Me Healthy for more ideas on putting these swaps to work.
Quick Reference: Dairy-Free Milk Substitutes for Baking
Here's a cheat sheet for the best milk substitutes for baking:
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Full-fat coconut milk — best all-around substitution for heavy cream (1:1)
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Cashew cream — best for rich, neutral desserts and frostings
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Soy milk + oil — best for cakes, muffins, and bread; great when using soy milk in baking
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Oat milk — best for dairy-free dessert options needing a neutral, creamy flavor
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Almond milk — best for lighter bakes where structure isn't critical
For a deeper look at how each of these performs, check out our guide to the best dairy-free baking alternatives — it covers everything from butter swaps to flour alternatives.
Tips for the Best Results with Dairy-Free Milk Substitutes
Swapping dairy isn't always a straight 1:1 equation. Here's how to make your substitution for heavy cream work every time:
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Always choose full-fat versions for richer, creamier results.
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When using soy milk in baking, opt for unsweetened varieties to control sweetness.
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For dairy-free dessert ideas that need to be whipped, only coconut milk and cashew cream will deliver the right texture.
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When making a substitute for buttermilk in baking, give the mixture a full 5 minutes to curdle before using.
Dairy-Free Dessert Ideas to Try with Your New Swaps
Once you nail your go-to substitution for heavy cream, the dairy-free dessert ideas are truly endless. Here are some delicious places to start:
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Coconut milk panna cotta with berry compote
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Oat milk chocolate mousse
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Cashew cream frosted carrot cake
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Soy milk banana bread with dairy-free chocolate chips
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Almond milk crepes with fresh fruit
Browse our full collection of dairy-free dessert options on Bake Me Healthy for step-by-step recipes using every substitute on this list.
The Bottom Line on Substitution for Heavy Cream
You don't need dairy to bake beautifully. The right substitution for heavy cream — whether it's coconut milk, cashew cream, or soy milk with oil — can deliver the same richness, moisture, and flavor your recipes call for.
With the dairy-free milk substitutes in this guide, you have everything you need to bake with confidence. Bookmark this page and reach for it every time a recipe calls for cream.
And if you're also swapping eggs in your recipes, don't miss our post on plant-based baking hacks: egg substitutes — a perfect companion to this guide.
Key Takeaways:
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Full-fat coconut milk is the best 1:1 substitution for heavy cream in most recipes.
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Cashew cream, oat milk, soy milk, and almond milk are all excellent dairy-free milk substitutes for baking.
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Make a substitute for buttermilk in baking by adding 1 tbsp of vinegar or lemon juice to any non-dairy milk.
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Using soy milk in baking works best when paired with a fat source like oil for added richness.
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Dairy-free dessert ideas are endless once you have your go-to milk substitutes for baking.
Check out our cheat sheet below.
