Non-dairy alternatives to whipping cream may be of interest to vegans, or vegetarians who do not eat eggs or dairy products, as well as individuals who are lactose-intolerant, meaning that their bodies lack the ability to digest lactose (a sugar found in dairy products). In recent years, more non-dairy alternatives to whipping cream have emerged on the market.
Whipped Cream Substitute
Whipped cream substitute is available in different forms, including a vegan soy whip, a soy topping cream and a vegetarian, soy-free rice whip. According to the product fact sheet for canned soy whip, it does not need to be refrigerated. However, if it is kept cold, it should be allowed to stand at room temperature for at least 10 minutes prior to use to avoid excessive thickening of the soy whip. Soy whip is 11 per cent fat, compared to the 25 to 30 per cent of fat content found in dairy-based whipping cream. It can be whipped just like its dairy counterpart for use in cooking and baking.
Frozen Non-Dairy Topping
Non-dairy topping is another 100 per cent milk-free, lactose-free whipping cream alternative. While primarily marketed for institutional use, such as in schools and restaurants, it can be purchased for home use through online kosher supermarkets.
Homemade Whipping Cream Alternatives
For those who want to avoid processed products, Go Dairy Free, an online resource for vegans and others who don't consume milk and other dairy products, suggests a coconut-milk based whipping cream that can be made at home. Sugar, soy powder and vanilla extract can be blended with coconut milk to make a non-dairy whipping cream alternative suitable for use in baking and as a topping for desserts.