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. I want a thick whip cream, that resembles spray whip cream or cool whip. I used this recipe and have no added in more flour and it is still very runny. How long do you run the blender? Could I use powdered sugar to thicken it? Help? I really want to make this for my daughter.

    • Hi Misty, is coconut out for you? Coconut whip is much easier and more foolproof to make. You don’t want to add flour to this recipe, but rather it is about the technique and the specific ingredients. I will be testing this recipe shortly and will update. This wasn’t one of my original recipes, so I will fix anything about it to make it work better for all!

  2. How long does this cream last, does it start to flop after a while, how many days in advance can you make it? I am making it to top a trifle.

  3. Would it help the thickness of the whip, if either a bit of cornflour was added as powder or heated with water & added?

      • If we wanted this soya cream recipe extra thick to make it usable to top a trifle, would adding cornflour be of any advantage at all do you think? Wondering if adding it to the cream like you would in pure powder form if making a meringue, or adding it to a small amount wlf warm soya milk before whipping into the recipe? Just a thought, as don’t want a sloppy trifle & don’t want coconut cream for this.

        • I don’t think that would give the desired effect, but it isn’t something that I’ve tested. For more foolproof results, you can use silken tofu to make a cream. I’ll put testing this high on my priority list.

  4. Ingrid Akers on

    well, now that we know what doesn’t work, can someone tell us what does work? I know it works with the right recipe because I had a friend in Albuquerque,NM. who had a restaurant and she made all her desserts and topping from scratch, and everything was vegan. I had her recipe but I lost it. Everything was so delicious!.

    • I made this with no problem…do not use a food processor doesn’t work…I used a high speed vitamix and it came out good…I also use soy milk that the ingredient label reads only soybeans and water. If you use soy milk that has a lot of other ingredients on the label it probably will not work. My only concern is the amount of oil used in this recipe. But it is a quick and easy way to whip up some whipping cream in a hurry, but surely meant to use in moderation. Be sure to place in refrigerator for 1 hour before using to help it firm even more.

  5. Tried this but instead like others tried almond milk and like the comments below It was a DISASTER…. but I added chopped strawberries and it still came out awesome!! Strawberries and cream ….

  6. 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 🙂

  7. 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???

  8. 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?

  9. 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?

  10. 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.

  11. 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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