There’s nothing better than the sweet simplicity of whipped cream. Growing up we would always make homemade whipped cream to serve with fresh berries or make ice cream sundaes. It was so fun to make to from scratch, tasted 1000 times better but was actually incredibly easy to make.
This whipped cream is dairy free and vegan and just as creamy, thick and fluffy like the one I had growing up. It’s truly the best!
The main ingredient to make this dairy free whipped cream is the cream in full fat coconut milk. Then just a few other ingredients help to add a little bit of sweetness and a little bit of acidity you’d find in regular dairy based whipped cream.
Not all coconut milk is created equal
When making dairy free whipped cream the brand of coconut milk is really going to dictate the texture and how authentic it tastes!
The best and only brands I would recommend for this is Native Forest and Thai Kitchen.
They have both coconut milk and coconut cream. I like to get the coconut milk and refrigerate it overnight. This allows the cream (the part with the higher fat content) to solidify. This product is great because I also use a little bit of the excess liquid from the can.
Sometimes simple is best
Not only is this made with only 4 ingredients but its made in minutes using a food processor. It’s ready to eat once you make it! If your whipped cream isn’t as thick as you’d like it just pop it the fridge for several hours or overnight and it was thicken up perfectly.
What you need to make this dairy free whipped cream:
This recipe can only be made using a food processor! This allows you get the perfect texture and it’s so worth it! You can now get amazing food processors like this one!
I have been using my Cuisinart for many years and I think its the best on the market.
You could try to make this in a blender following the same recipe instructions but the texture might be same.
What to pair this whipped cream with:
The BEST vegan pumpkin pie
One of my delicious dairy free ice creams (recipe roundup)
Fresh Berries and Homemade Granola
Vegan Apple Cobbler
Mango Sorbet
The Best Dairy Free Whipped Cream
Equipment
- food processor
Ingredients
- 2 15 oz cans full fat coconut milk (see brands linked above) only the hardened cream part after refrigerating overnight
- 1 tbsp maple syrup adjust for more sweetness
- 1 tsp vanilla extract
- 1 1/2 tsp lemon juice
Instructions
- Into a food processor, scoop out the firm cream at the top of the canned coconut milk can.
- Adding 1 tbsp of the liquid at the bottom of the can, discarding the rest.
- Then add in the remaining ingredients.
- Remove the extra lid in what is called "the feed chute" on the food processor, so that you have an open a small open air situation. This allows the whipped cream to get some air and make it fluffier!
- Pulse for several seconds at a time until it becomes smooth, but not runny. Be sure not to overblend.
- Place in the fridge for at least 20 minutes before serving. Ideally make this ahead of time and allow it to firm up more for several hours of overnight if you want a thicker cream.
- Enjoy!
Looking for more incredible dairy free recipes? Check these out!
Hemp seed ranch dressing
Cilantro ranch dressing
If you enjoy this recipe, please feel free to leave a review below and be sure to tag me on Instagram from a repost if you make it 🙂
Hope this makes any of your holiday gatherings a bit sweeter. Enjoy!
This recipe is amazing!! I’ve made it many times and it’s perfect for the holidays:)
So happy to hear!!