Soy Whipped Cream (Vegan, Gluten-Free)


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 Author

Alisa is the founder of, 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.


  1. 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 :)

  2. 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???

  3. 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. :)

    • 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?

  4. 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?

  5. Nishith Kumar Patel on

    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.

  6. 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.

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