Soy Whipped Cream


I haven’t tried this with other “milks” I wonder how it would work?

Special Diet Notes: Soy Whipped Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, gluten-free, vegan, plant-based, and vegetarian.

4.3 from 9 reviews
Soy Whipped Cream
  • ¼ cup soy milk
  • ½ cup vegetable oil
  • 1 Tablespoon maple syrup
  • ½ teaspoon real vanilla extract
  1. Place soymilk and ¼ cup vegetable oil in blender. Blend at highest speed and slowly drizzle in remaining ¼ cup vegetable oil.
  2. Blend in maple syrup and vanilla, add a little more oil if necessary to thicken.
  3. 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Susan Zimecki on

    The recipe worked great for me! I used the proportions and ingredients as specified in the recipe. Maybe it helps the thickening if the soy milk is really cold. I started with frozen soy milk cubes and let them thaw at room temperature. As soon as the cubes melted I poured the soy milk into the blender along with canola oil and used the Liquefy setting. It firmed up nicely and tastes great!

  2. Can someone please tell me: what temperature should the milk be? Cold? Room temperature?

    Also, has anyone tried this with full-fat oatmilk? Our son is allergic to dairy, soy, coconut, and tree nuts, and I’d really like to make a cake with whipped frosting that he can enjoy with my wife for Mother’s Day.

    • I assume you used soymilk, and not another milk alternative, as those don’t tend to work. Refrigeration will help it set more, but it sounds like you didn’t hit the emulsification point yet. It needs to emulsify and thicken a bit before you stop blending. If you just blended, but didn’t catch the emulsification and let it thicken a little, then it would still be liquid. The comments on this post are helpful.

  3. This worked amazing! I’m allergic to all dairy products and a whole bunch of other things, and out of all the non-dairy versions of food I’ve tried, this was one of the best. The only thing that kind of bothered me was that you had to refrigerate it, but other than that…it was great!

  4. So after some experimenting I worked out how to get it to come out super think and creamy. Using an immersion blender and a tall jug, place the soy milk at room temperature into the jug as it will not thicken if the soy milk is cold. Turn immersion blender on high and slowly drizzle the oil in until it is all gone, by this time it should be pretty thick (I added another 2 tablespoons because I wanted it to be really thick). Add in the sweetener and vanilla essence last and blend for a little longer. Then I popped it in the fridge for about 30 minutes to get it cold. Came out perfect doing it this way. It doesn’t matter what type of soy milk you use, as long as it’s at room temperature and using an immersion blender. ?

  5. Laura Bergner Owens on

    I LOVE this recipe! Thank you! I can afford the ingredients. It’s just like making mayonaise in a blender. I adapted it slightly, blending 1 cup soy milk with 1 cup olive oil (preferred avocado oil, but was out), 1/2 cup xylitol and 1 Tbsp vanilla brandy. Then I SLOWLY blended in 1/2 to 1C oil. I’m making a whipped strawberry pie from an Instagram post, but adapting to be gluten, dairy, and cane sugar free. I’m very excited I don’t have to pay $5 a tub for dairy free whipped stuff!

  6. This recipe was perfect thank you!
    I made it with homemade soy milk in my nutribullet, next time I’ll try using my mixer to see if I get the same results. Somehow I forgot I had one lol.

    If anyone wants to try this using a nutribullet, l first made my soy milk then blended it by itself for around 30 seconds. Then I added some sugar before adding the oil like in the recipe above.

    From then on I blended everything for two minutes, stopped, and then blended for three minutes without stopping. Basically blending until it was no longer a liquid. The blender got a little warm, so be careful. The soy milk was immediately a whipped cream consistency right out of the bullet but as it cooled(since it warmed along with the nutribullet) it got even more like a whipped cream. Tasted delicious too~

    I added it to my refrigerator for an even thicker texture. I’ll be using your recipe from now on anytime I’m craving whipped cream and I’ve run out. I also want to try freezing this to make ice cream perhaps.

  7. I have a friend who has an allergy to dairy products. I would like to make a pumpkin pie for him but my recipe uses heavy cream. Any suggestions for a substitute?

  8. I added about 1/8 teaspoon cream of tartar. The oil has to be added really slowly! Just a dribble so that it takes a couple of minutes for all the oil to be incorporated. Also, I stopped adding the oil once it was really thick, about like pudding. So it was just a smidge under a half cup.

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