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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Soy Whipped Cream (Vegan, Gluten-Free)

Posted on by Alisa Fleming in Cream and Butter Subs with 16 Comments

I haven't tried this with other "milks" I wonder how it would work?


  • 1/4 cup soy milk
  • 1/2 cup vegetable oil
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon real vanilla extract (if you use vanilla soy milk, you an omit this)

Place soymilk and 1/4 cup vegetable oil in blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup vegetable oil. Blend in maple syrup and vanilla, add a little more oil if necessary to thicken. This makes enough topping for one pie, or crisp, or angel food cake, or, well you get the picture.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. AnnaAugust 17, 2012 at 10:32 amReply

    The soy whipped cream recipe is the consistency of a thin icing and not the desired whipped cream consistency you want to top your favorite desserts with. The above recipe isn’t bad tasting but cannot be used as a non-dairy whipped cream substitute.

  2. LucianaJanuary 25, 2013 at 4:37 pmReply

    I tried this with almond milk and it was a complete disaster.

    • Alisa FlemingJanuary 27, 2013 at 9:30 amReplyAuthor

      Sorry to hear that Luciana. This is a tricky recipe and almond milk lacks the protein that soymilk has, which can help a little.

    • BrookeJuly 6, 2014 at 11:41 amReply

      In an attempt to salvage this I added a banana(chopped) and it makes a very nice banana cream!

  3. Nishith Kumar PatelJanuary 31, 2013 at 8:38 amReply

    I am working as a consultant for soy foods in India and want to help those who are allergic to Milk/Milk products. I would like to get your email for some discussion on the same.

  4. Clare JFebruary 26, 2013 at 11:26 amReply

    Hi Can you use Soya single cream instead of the soya milk?

    • Alisa FlemingFebruary 26, 2013 at 11:57 amReplyAuthor

      That might work well. You can trial it.

  5. JoannaMarch 16, 2013 at 4:09 pmReply

    I tried this recipe three times and no matter what I did, I got a liquid with the consistency of a thin milk shake. It tasted really good – but……. How long are you suppose to let this beat in the blender?

  6. sarahDecember 18, 2013 at 8:55 amReply

    Hi! I was wondering if this recipe would work as a ‘cool whip’ substitute in a No bake dessert recipe?? It would have to be mixed with a non dairy cream cheese, and ‘firm up’ like normal cream cheese. please tell me this will work…LOL its for my husbands favorite dessert recipe. :)

    • Alisa FlemingDecember 18, 2013 at 9:18 amReplyAuthor

      Honestly, I’d be very hesitant Sarah. This is a very tricky recipe as is, and I don’t think the structure would hold up. I’m working on a better “cool whip” (hard to master!), but for now, have you trialed whipped coconut cream?

  7. sarahDecember 18, 2013 at 1:47 pmReply

    I have not. honestly, never heard of it. :) Will go look for it tomorrow :)

    • Alisa FlemingDecember 18, 2013 at 4:28 pmReplyAuthor

      Hi Sarah, you simply whip canned coconut cream or the cream skimmed from full fat canned coconut milk that has settled. Recipe in my book for the “whip”.

  8. RachelJuly 6, 2014 at 6:56 pmReply

    I just made this using Westsoy Ogranic Non GMO Plain Soymilk, I used 1 Cup of Soymilk, I used 1 Cup and 1/4 or it might have been 1 Cup and 1/4 of Canola Oil, 1 TBSP Pure Vanilla Extract (the one without alcohol & corn syrup) and I added in about 1/8 Cup Splenda, I put in my Vitamix and Blended and it came out amazing, better consistency then real whipped cream, of course I have some left over which is my fridge now but I am thinking I might want to freeze???

    • Alisa FlemingJuly 7, 2014 at 2:41 pmReplyAuthor

      Awesome! Hmm, let me know if you do trial freezing as I’m not sure how it will freeze.

  9. LindaJuly 12, 2014 at 10:06 amReply

    Hi, I just made this using about a cup of soya milk and 1 cup and a 1/4 of vegetable oil plus 4 dessertspoons of icing sugar and blended in my Vitamix. Didn’t have any vanilla so missed it out but still delicious and creamy,.
    Thanks for the tips – very helpful :)

  10. AnonymousDecember 13, 2014 at 3:44 pmReply

    I use rice milk and add rice milk powder while blending to thicken, tends to work well.

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