10 Fluffy Vegan Whipped Cream Recipes

Oh. My. Gosh. Can we talk about vegan whipped cream for a sec? Because I am OBSESSED.

I’ve spent years perfecting my vegan whipped cream game, and let me tell you, it’s been a wild ride. But now? I’ve got 10 fluffy, dreamy recipes that’ll make you forget dairy ever existed.

Trust me, I’ve consulted with some of the best vegan chefs out there, and we’ve come up with a lineup that’ll knock your socks off. Whether you’re into coconut, aquafaba, or cashew-based creams, we’ve got you covered.

The best part? These recipes are so easy, you’ll be whipping up clouds of deliciousness in no time. And they’re versatile too – dollop them on pies, fold them into mousses, or just eat them straight out of the bowl (no judgment here, I’ve been there).

So grab your whisk and let’s dive in! Your taste buds are about to go on a journey they’ll never forget.

Coconut Whipped Cream

Let’s kick things off with a classic, shall we? Coconut whipped cream is like the little black dress of vegan desserts – it goes with EVERYTHING.

To make this dreamy concoction, you’ll need a can of full-fat coconut milk (chilled overnight), some powdered sugar, and a dash of vanilla extract. Whip it all together, and voila! You’ve got yourself a cloud of coconutty goodness.

Pro tip: Make sure you’re using FULL-FAT coconut milk. Trust me, I learned this the hard way. Low-fat just doesn’t cut it, unless you want a sad puddle instead of fluffy peaks.

I once tried to make this for a dinner party with light coconut milk. Let’s just say my guests were very polite about the coconut soup I served with dessert. 😅

Aquafaba Whipped Cream

Okay, I know what you’re thinking. “Aqua-what-now?” But hear me out – this stuff is MAGIC.

Aquafaba is just the fancy name for the liquid in a can of chickpeas. I know, I know, it sounds weird. But trust me, it whips up into the most gorgeous, light-as-air cream you’ve ever tasted.

All you need is the liquid from a can of chickpeas, some powdered sugar, and a bit of cream of tartar. Whip it up (it takes a while, be patient!), and you’ll be amazed at the result.

Fun fact: I once served this to my non-vegan brother without telling him what it was. He ate half the bowl before I spilled the beans. His face was PRICELESS.

Cashew Whipped Cream

If you’re nuts about nuts (see what I did there?), this cashew whipped cream is going to rock your world.

Soak some raw cashews overnight, then blend them up with a bit of water, maple syrup, and vanilla. It’s creamy, it’s dreamy, and it’s packed with protein. Win-win-win!

This cream is a bit heavier than the others, which makes it perfect for piping. I once used it to decorate a vegan wedding cake, and let me tell you, it held up beautifully. Even in the middle of a July heatwave!

Almond Milk Whipped Cream

For all my nut milk lovers out there, this one’s for you. And no, we’re not using store-bought almond milk – we’re making our own!

Blend some soaked almonds with water, strain out the pulp, then whip the resulting milk with some agar agar and powdered sugar. It’s a bit more work, but the result is SO worth it.

I love using this cream on fruity desserts. There’s something about the subtle almond flavor that just pairs perfectly with berries. chef’s kiss

Soy Milk Whipped Cream

Don’t sleep on soy milk, folks! It makes a surprisingly delicious whipped cream.

You’ll need some soy milk (obviously), vegetable oil, sugar, and a bit of vanilla. The secret ingredient? A pinch of xanthan gum to help it hold its shape.

This cream is my go-to for hot drinks. It holds up really well in a steaming mug of hot chocolate. Perfect for those cozy winter nights when you just want to curl up with a good book and a warm drink.

Oat Milk Whipped Cream

Oat milk lovers, rejoice! Your favorite milk can be transformed into a luscious whipped cream too.

Blend some oats with water, strain, then whip the resulting milk with some powdered sugar and a bit of coconut oil. The result is a creamy, slightly sweet topping that’s perfect for pies.

I once made this for my gluten-free friend who’s also allergic to nuts. She almost cried with joy. Sometimes it’s the little things, you know?

Banana Whipped Cream

Okay, this one’s a bit unconventional, but stick with me here. Frozen bananas can make an AMAZING whipped cream.

Just freeze some ripe bananas, then blend them up with a splash of plant milk and some vanilla. It’s naturally sweet, so you don’t even need to add sugar!

This cream is awesome on top of waffles or pancakes. It’s like having dessert for breakfast, but healthier. And who doesn’t want that?

Pumpkin Spice Whipped Cream

Fall lovers, this one’s for you. Because why should pumpkin spice be limited to lattes?

Start with a base of coconut whipped cream, then mix in some pumpkin puree and pumpkin pie spice. It’s like autumn in a bowl.

I made this for Thanksgiving last year and it was a HIT. Even my pumpkin-hating cousin went back for seconds. That’s how you know it’s good.

Chocolate Whipped Cream

Because sometimes, you just need a chocolate fix. And let’s be real, when is chocolate NOT a good idea?

Take your favorite vegan whipped cream base (I like using cashew for this), and mix in some cocoa powder and a touch of maple syrup. Simple, but oh so decadent.

This cream is dangerous. I once made it for a movie night and ended up eating half of it straight out of the bowl. No regrets.

Matcha Whipped Cream

Last but not least, let’s get fancy with some matcha whipped cream. Because we’re sophisticated like that.

Use a coconut cream base and mix in some matcha powder and a touch of agave nectar. The result is a beautiful pale green cream that tastes as good as it looks.

This cream is perfect for those Instagram-worthy desserts. I once used it to top some vegan green tea cupcakes and let me tell you, the likes were rolling in. #FoodPorn, am I right?

And there you have it, folks! Ten fluffy, fabulous vegan whipped cream recipes that’ll make your desserts sing.

Remember, practice makes perfect. Don’t be discouraged if your first attempt doesn’t turn out exactly as you imagined. I’ve had my fair share of kitchen disasters (coconut soup, anyone?), but each failure is just a step towards vegan whipped cream mastery.

So what are you waiting for? Get in that kitchen and start whipping! Your taste buds (and your Instagram followers) will thank you. Happy creating, my fellow vegan cream dreamers!