Vegan Whipped Cream

Light and fluffy vegan whipped cream made without coconut milk - ideal for cakes, scones and even for topping coffee!

– Oat or soy milk – Coconut oil – Icing sugar – Vanilla extract


Melt the coconut oil and warm the soy milk. This recipe only works if the two ingredients are similar temperatures at the point of blending. 

Step 1

Blend the ingredients. This is the point where we emulsify the two ingredients together. You'll need a high-speed blender ideally, but you can also blend using an immersion blender.

Step 2

Refrigerate the vegan whipping cream. I recommend chilling for a minimum of 4 hours, but really you should aim for an overnight chill.

Step 3

Whip the cream. It's finally time! I like to use my stand mixer, fitted with the whisk attachment. As you're whisking you'll add the final two ingredients: sugar and vanilla!

Step 4

Serve immediately or cover and refrigerate for up to a day.