This is typically the result of added emulsifiers in the coconut milk, which keep the fat and water particles from separating, so look for cans that contain only coconut and water. There’s a chance of the liquid not separating correctly. However, “some cans work and some cans don’t,” Angerame says. It can be great in soups, curries, and of course desserts ( it can even be whipped). While the richness is spot-on, it will impart some coconut flavor, so just be mindful of the application. Open it up and scoop out the denser portion that rose to the top to use as your heavy cream substitute, saving the watery liquid left underneath to repurpose later. Place a can of coconut milk in the fridge to chill for several hours-overnight is better and up to several days is better still. There’s a trick to turning full-fat coconut milk into a comparably creamy, vegan, dairy-free substitute. “And it thickens a cream sauce instantly.” Coconut Cream Thanks to the high fat content of cashews, Angerame says it’s fantastic for adding a creaminess to anything from Alfredo to hollandaise to Caesar dressing to a chipotle-spiked topping for tacos. Plus, since it’s homemade, it’s guaranteed to be free of any unrecognizable ingredients or added flavors that sometimes come with the grocery store stuff. Blend 1 cup of cashews with ¾ cup of water in a high-speed blender until super smooth, and voilà: You’re left with a versatile heavy cream substitute that complements countless dishes. “It’s very neutral in terms of flavor, and it’s super easy to make,” she says. This is Angerame’s go-to heavy cream alternative for most recipes. Or pop the mixture in the freezer for a twist on traditional ice cream. For a whipped topping that can stand in for whipped cream-but is arguably more complex from the tang of this cultured dairy product-pull back on the milk and whisk in powdered sugar and vanilla extract. Plain Greek yogurt is more neutral and structured with higher protein, making it ideal for baked goods when blended in equal parts with milk to thin out the mixture. Avoid regular yogurt, which is often sweetened and much runnier. “Full-fat” and “Greek” are absolutely key here. Alter the amount of soy milk based on the desired consistency.Īccording to Lisa Dawn Angerame, author of Wait, That’s Vegan?! and The Vegan ABCs Cookbook, this technique is best for dishes with pudding textures like cheesecake or a French silk pie but because of all that protein, it’s not the right choice for things like sauces and soups. Blended with soy milk, which has a similar protein content to dairy milk, silken tofu can mimic the texture of the real thing in certain applications. Silken Tofu and Soy Milkįat adds structure to heavy cream, creating its signature rich texture. For a more richly flavored cream alternative, swap the neutral oil for olive oil and use in any recipe where that grassy, peppery taste would be welcome. Use a ratio of 2 parts nondairy milk to 1 part oil by volume. Though it’s not whippable, the mixture provides the type of richness you’d get from dairy milk and butter, but in a totally vegan heavy cream substitute. Similarly, a nondairy milk (such as soy or almond) and a neutral oil (like vegetable or canola) can replicate heavy cream in certain recipes-namely, sauces and soups, but also some baked goods. Stick to this method for baking or cooking. The mixture won’t take well to whipping, so don’t expect stiff peaks (or any peaks for that matter). Whole milk is ideal since increasing fat content is the name of the game here, but this hack is even doable with nondairy milks like almond and oat. Simply melt unsalted butter, let it cool slightly, and then whisk it into milk, using a ratio of 1 part melted butter to 3 parts milk by volume. Heavy cream is essentially milk with a much higher fat content-36% to 40% instead of about 3.5-so, naturally, incorporating extra fat into regular milk can make a great substitute for heavy cream. Quantities and applications vary by recipe, so prepare to experiment a bit for a truly seamless substitute. Peruse these suggested swaps to find the right fit if you’re vegan, cutting down on dairy, or simply don’t have the real thing on hand. But in many cases, a heavy cream substitute can serve the same purpose, whether that’s adding a creamy texture, richer flavor, or both. Heavy cream is called for in a huge range of recipes.
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