Vegan Mock Whip Cream


Special Diet Notes: Vegan Mock Whip Cream

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

5.0 from 1 reviews
Vegan Mock Whip Cream
Prep time
Total time
Recipe sent in by Go Dairy Free viewer, Teresa. I spent some time on this recipe today and I think it is a good substitute for whip cream. We are milk allergic in my family, so you can substitute your own products. It turned out amazing. We had it on strawberry shortcake.
Serves: 4 cups
  • ½ cup Earth Balance Buttery Spread (soy)
  • ½ cup Crisco Shortening (soy)
  • 1 cup super fine granulated sugar
  • 1 cup super hot soy milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  1. Cream butter, shortening and sugar together.
  2. Make sure its nice and fluffy and then add the salt and vanilla.
  3. Mix again until really fluffy.
  4. Add about ¼ of the hot soymilk and fully incorporate.
  5. Must be hot to help break down sugar granules and achieve the right texture for the whip cream.
  6. Add the other ¼ cup hot soymilk and keep doing the same until the entire cup has been incorporated. This should take about 6-7 minutes from start to finish.

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. Hi, I made this but took my sugar and put it in my ninja blender single cup for a few secs, this breaks the sugar to a fine powder and therefore easier to disolve. I found that the first time I made it exactly as stated there was too much milk but the second time I did this I just added until It looked like I wanted then put the rest aside. It was great but still broke down kind of quickly at room temp and soy milk has a brownish color to it so not exactly white. Third time I did this I had coconut oil about a 1/4 cp fully melted, whip the tar out of into the mix or it will not incorporate and cause separation, the I replaced the soy with almond milk and though not white is whiter. I also set in the freezer for an hour the rewhipped it. Perfection! Thank you so much for helping me find this recipe you are a true and wonderous blessing to this mother.

    • Hi melissa, can you rewrite your version of doing the whipped cream using coconut oil and almond milk? It was too long and confusing on your comment. Thanks.

      • Here is what she did [edited for grammar to help]: I replaced the soy with almond milk [just to make it whiter – we still recommend soy milk for best results]. I added coconut oil about a 1/4 cup fully melted, and whipped the tar out of it (or it will not incorporate and cause separation). I then set it in the freezer for an hour then rewhipped it. Perfection!

    • Vickie Dobson on

      Can you make a whipped topping with an almond/cashew blend? I’ve been taken off dairy. I’m planning on a whipped topping for fruit.

  2. I tried this, but instead, heated the soy milk in a saucepan on the stove, added the cup of sugar to the hot soy milk so it would dissolve. Then, I cooled the soy milk/sugar mixture to room temperature by putting the saucepan in a bowl of ice for a few min’s. While that was cooling, I mixed the margarine, Crisco, and salt well. Then, I gradually added the cooled soy milk, beating at high speed. It turned out pretty good….kind of a heavy cream, but I think will be tasty on a pumpkin pie!

  3. I just tried this, but i used I Can’t Believe It’s Not Butter and all vegetable shortening, and it came out tasting like whipped cream but doesn’t look like it at all!! it’s gathering on top of a lot of liquid that wont’ combine together, and isn’t smooth at all. i tried adding mroe sugar and it didn’t change the texture, so i tried more butter/shortening to at least make up for the sugar i put in and still didn’t change it at all.

  4. Samantha Widman on

    I tried to make this and I followed the directions (as far as I can tell) to the letter, but my results came out thick and heavy. Do you know what might have gone wrong? Thank you.

    • Hi Samantha, it isn’t one of my personal recipes, so I haven’t trialed it (note that this is a reader contributed recipe). I will give it a go and see how it works for me. At first glance, it does appear that it would have a frosting-like result and that the exact ingredients as well as using very hot soymilk would be necessary. If you subbed another type of shortening or milk alternative, then the results might vary.

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