Making fluffy whipped cream without dairy seems like a foolish project but I've spent a total of about three (3!) weeks of my life trying to do it. The first two weeks were for a Vietnamese mocha cake recipe in my 2023 cookbook, Ever-Green Vietnamese. Many online sources pointed to using well chilled coconut cream but that method never worked for me. Nothing ever got fluffy, as you expect. I stuck with regular whipped cream for that favorite recipe in the book.

So, what was I looking for in the ideal whipped cream topping? It should be billowy and ethereal in texture, with a delicate creamy, rich flavor. That is easy to achieve with cow whipping cream (heavy cream) but using plant-based whipping creams can be tricky. I've tried a few and they did not work or had an off taste. Recently, I came across a method in Miyoko Schinner's super-useful book, The Homemade Vegan Pantry, that used coconut oil and soy milk. She's the vegan dairy expert behind Miyoko's plant-based butter and other products!

I tried Miyoko's recipe and the whipped toping was wondrously light, albeit a bit unstable after whipping. So, I manipulated it for a sturdy frosting to decorate a vegan strawberry and cream cake. Developing the vegan whipped cream frosting taught me so much that I returned to Miyoko's original recipe to refine and tweak it so you get this vegan whipped topping recipe -- which is lighter than frosting but sturdy enough to keep in the fridge for days! My husband, who loves regular whipped cream, adores this vegan version. He deemed it just as good as the conventional one. I hope you concur!

A vegan whipped topping for everyone

If you're a vegan, this recipe is for your dessert pleasure! Dip fresh fruit in for a simple treat. Spoon it onto a cake or pie for a rich garnish. If you're not a vegan -- this recipe is great for when you need a whipped topping but don't have regular whipping cream handy. It's a remarkable substitute.

What if you're allergic to soy milk? Miyoko suggests using water instead of soy milk and adding 1 teaspoon of guar or xanthan gum to the mixture. The result is a Cool Whip-style of topping. Below are my recipe development and testing notes for you to go at it yourself.

Why this vegan whipped cream topping works

Many recipes called for aerating chilled coconut cream but it's too dense to get fluffy enough. Here, the key is combining coconut oil with soy milk and cashews! Emulsifying them allows you to make a thick enough vegan whipping cream that you can successfully aerate into a whipped cream topping. Soy milk has enough fat and protein to support the coconut oil. Similarly, raw cashews add body and creaminess.

Use unsweetened soy milk made from soybeans and water. Keep it simple.
Select a soy milk that has a decent amount of protein -- about 9 grams per cup. I tested with West Life and Trader Joe's soy milk. Edensoy should work well too.
Select refined coconut oil because it is flavor neutral. When I made this with virgin, unrefined coconut oil, the whipped cream tasted like tanning lotion. GROSS.
Miyoko's ratio is 1:2 coconut oil with soy milk in terms of volume. I weighed the coconut oil to be consistent. If you weigh the soymilk, it should be about 240g for 1 cup.
To save money, use cashew halves and pieces.

Add-ins for vegan whipped cream topping

Aside from the coconut oil and soy milk, here's what the other ingredients do for this vegan whipped topping:

Sugar lends body and adds sweetness to the whipping cream. Do not cut back on the sugar because the cream will not whip up and thicken well without a certain amount of sugar.
Vanilla and salt add aroma and flavor. Salt amplifies the mildly sweet vegan whipped cream. I used vanilla extract. When I tried vanilla paste, the mixture barely whipped up.
Instant vanilla pudding mix or Dr. Oetker's Whip It stabilize the whipped cream so it will sit well in the fridge for days. They contain powerful modified cornstarch and other ingredients to absorb moisture and set the liquid mixture. Dr. Oetker's will yield a firmer, more stable whipped topping than the pudding mix. The pudding mix adds a pale yellow cast to the whipped topping. Buy Dr. Oetker's Whip It online or at Cost Plus (like I did!).

Watch me make vegan whipped cream topping

It's a miracle that these everyday ingredients come together for form a fluffy, light vegan whipped cream topping.

One final note . . .

Regular cow's whipping cream increases in volume as you whip it and aerate it. Vegan whipped cream does not increase in volume much. It does thicken and get billowy. It's rather magical. I hope you enjoy this recipe. Share your insights if you tweak it and how you serve it!

Print Recipe

Vegan Whipped Cream Topping

One batch makes 2 cups. Use as much as you like per serving but for dipping or spooning, about ¼ cup (60ml) seems like a nice amount of richness. Weigh ingredients, whenever possible, for consistent results.

Servings: 8

Ingredients

½ cup | 110g refined coconut oil
1 cup | 240ml unsweetened soy milk, at room temperature
¼ cup | 30g raw cashews (whole or pieces)
2 ½ oz | 75g granulated sugar (about ⅓ cup organic or 6 tablespoons white)
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
2 tablespoons instant vanilla pudding mix or Dr. Oetker Whip It

Instructions

Make vegan whipping cream: Measure the coconut oil into a microwave safe measuring cup. Heat in the microwave on high power until just clear and melted, 30 to 45 seconds. Let cool to when it feels warm (about 100F). Pour the coconut oil into a blender jar. Add the soy milk, cashews, sugar, and vanilla. Whirl on high speed until pureed and creamy white, 30 to 60 seconds.
To ensure it is very cold and will whip up nicely, the cream should be 35 to 40F. Pour into a bowl, cover well, and at least 4 hours or better yet, overnight. (When in a hurry, transfer to a metal bowl and partially freeze for 2 hours, stirring 1 or 2 times.)
Whip it well: Use an electric mixer on medium-low speed to whip the vegan whipping cream. After a few minutes, when it starts to thicken (the beater tracks are a little deeper), sprinkle in the pudding mix (or Whip It). Continue beating, increasing the speed to medium or medium high. Beat until until soft peaks form, 5 to 8 minutes total. (If the cream doesn't start thickening during this time period, it's not cold enough! Freeze it for an hour or so then resume whipping.) Use immediately or refrigerate until serving time. Briefly rewhip if the cream seems a bit flat.