Soy Cream is a great vegan alternative to regular cream. It is naturally lactose-free, low in saturated fats, and has smooth, creamy texture.
Soy Cream is great as a coffee creamer, you can use it in cooking and baking, and whenever the recipe calls for regular cream.
Learn how to make this easy, dairy free cream substitute for vegans, that’s perfect for people with dairy allergy too.
Why do we love Soy Cream?
- easy and ready in 5 minutes
- low in saturated fat
- only 3 easily accessible ingredients
- stores well for few days
- easily adjustable
- no dairy, no nuts,
- much healthier alternative to regular cream
Vegan cream can be challenging to find in the store, not to mention quite pricey. Fortunately it can be made at home from easily available ingredients in just 5 minutes. Check out other favorite vegan dairy recipes: Tofu Cream Cheese, Vegan Cottage Cheese and The Best Vegan Cream Cheese.
Vegan Soy Cream is versatile and so easy to make.
Table of Contents
This vegan cream requires only 3 ingredients and it’s super easy to whip up.
Unsweetened soy milk is best choice; any brand will do.
If you want to make a coffee creamer and like it sweet, you san use sweetened soy milk as well.
Vegetable oil with no distinct taste (neutral oil) is the best choice for this recipe. Colza, corn, sunflower, soy or grapeseed oil will all do very good.
I do not recommend using olive oil or coconut oil, as they settle in the low temperature and might separate from the milk.
CREAM OF TARTAR
This magic ingredient stabilizes the soy cream and prevents it from spreading. We only need tiny bit of it, but don’t skip it. If you don’t know this ingredient and how useful it is in the kitchen, you can find more information here.
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How To Make Soya Cream
Measure soy milk, vegetable oil and cream of tartar. Divide 1 cup of soy milk in 2.
Place 1/2 cup of soy milk and cream of tartar in a blender container or a tall jar.
BLEND INREDIENTS TOGETHER
Blend soy milk and cream of tartar for around 30 seconds, there will be some foam forming on top. Pour the oil in, still blending and slowly move the immersion blender up and down. You will feel the mixture thickening.
Once the oil and soy milk is emulsified you can start adding the rest of the milk to adjust the thickness of the cream.
Pour the cream into a mason jar or other air tight storage container.
Keep in the fridge. It will thicken even more with time, as it chills.
Questions and Answers
How To Serve Vegan Soy Cream?
It is very versatile. It can be used in any recipe that calls for cream:
- Coffee creamer – delicious coffee topped with perfect crema, yum!
- Soups & Curries – this cream is perfect for cooking; you can add it to creamy soups and curries
- Dips and spreads – any dip that calls for cream can benefit from this soy version
- Salads – I like to use plant based cream instead of mayo in salads, like this Beet Salad with Vegan Feta
- Cookies & Cakes that require vegan cream
Can I Use Other Milk?
While this recipe covers how to make soy cream, you can experiment and use other milks too. There may be a difference in taste and thickness. Other milks you may try:
- oat milk
- almond milk
- rice milk
What If I Don’t Have Immersion Blender?
Hand blender (immersion blender) is very useful in this type of recipes, but you can use powerful standing blender or food processor too. I will add more detailed steps, once I prepare the soy cream this way.
How To Store Soy Cream?
It can be safely stored in the fridge in air tight container for 5-6 days. If it happens to spread after sitting in the fridge for few days, just mix it back together with the spoon.