Heavy cream is one of those ingredients that feels essential—until you open the fridge and realize you’re completely out. Or maybe you’re trying to cook dairy-free, cut back on calories, or just use what you already have at home. I’ve been there more times than I can count.
The good news? Heavy cream is surprisingly easy to replace if you know what you’re cooking and what texture you need. Some substitutes are better for sauces, others shine in soups or baking, and a few are perfect when you want that ultra-rich, creamy feel.
Below are my 12 favorite heavy cream substitutes, how they work, and when I actually use them in real recipes.
1. Macadamia Nut Milk
Macadamia nut milk is one of my favorite dairy-free heavy cream substitutes, especially when I want something smooth and neutral. Compared to almond or oat milk, macadamia milk has a naturally higher fat content, which helps mimic the richness of heavy cream. It blends beautifully into soups, sauces, and even mashed potatoes without overpowering the flavor.
I usually choose unsweetened macadamia nut milk and simmer it gently to thicken slightly before adding it to recipes. While it won’t whip like heavy cream, it performs well in creamy pasta sauces, chowders, and casseroles. If you need extra richness, adding a teaspoon of olive oil or vegan butter can really help boost the mouthfeel.
2. Coconut Milk
Coconut milk is probably the most popular heavy cream substitute—and for good reason. The full-fat canned version is thick, rich, and creamy enough to stand in for heavy cream in both sweet and savory dishes. I use it all the time in soups, curries, stews, and dairy-free desserts.
One thing to keep in mind is flavor. Coconut milk does bring a mild coconut taste, which works beautifully in curries, rice dishes, and desserts but may not be ideal for every recipe. For a closer match, I stick with full-fat canned coconut milk, not the carton kind. Shake the can well, or scoop out the thicker cream at the top for extra richness.
3. Sour Cream
Sour cream might not seem like an obvious substitute for heavy cream, but it works surprisingly well in many recipes. I often use it in baked dishes, casseroles, and creamy sauces where a slight tang actually enhances the flavor. It’s especially great in savory recipes like stroganoff, creamy chicken dishes, or baked pasta.
To avoid curdling, I usually stir sour cream in at the end of cooking and keep the heat low. If the texture feels too thick, thinning it with a splash of milk makes it closer to heavy cream. While it’s not ideal for whipping or sweet desserts, it’s a solid option for rich, comforting meals.
4. Coconut Cream
Coconut cream is basically coconut milk’s richer, thicker sibling. If you want something that comes closest to the thickness of heavy cream—especially in dairy-free recipes—this is it. I use coconut cream when I want extra body, like in creamy soups, dairy-free ice cream, or rich sauces.
It has a more concentrated coconut flavor than coconut milk, so it works best in recipes where that taste fits naturally. It can also be whipped (when chilled), making it a great substitute for heavy cream in certain desserts. For savory dishes, balancing the coconut flavor with garlic, spices, or acidity helps keep things from tasting too sweet.
5. Half and Half
Half and half is one of the easiest heavy cream substitutes because it’s literally made from milk and cream. While it’s thinner and lower in fat than heavy cream, it still adds a nice richness to recipes. I use it often in soups, sauces, and coffee-based dishes.
Because it has less fat, it won’t thicken the same way heavy cream does. To compensate, I sometimes simmer it longer or add a little butter. Half and half works best in recipes where heavy cream isn’t the main structural ingredient, like creamy soups or pasta sauces, rather than whipped toppings or ultra-rich desserts.
6. Cashew Milk
Cashew milk is another dairy-free option that I really like for creamy recipes. It has a naturally smooth texture and a mild flavor that doesn’t compete with other ingredients. Unsweetened cashew milk works well in soups, sauces, and even some baked goods.
For an even closer match to heavy cream, I often make homemade cashew milk by blending soaked cashews with less water. This creates a thicker, creamier liquid that behaves more like cream. Store-bought cashew milk is thinner, but adding a bit of oil or simmering it down can improve the texture significantly.
7. Whole Milk
Whole milk is probably the most common heavy cream substitute because almost everyone has it on hand. While it’s much thinner than heavy cream, it still adds creaminess, especially when used in combination with other ingredients. I often use whole milk in soups, sauces, and baked goods when I want a lighter result.
To make it closer to heavy cream, I’ll sometimes mix whole milk with melted butter or cook it longer to reduce and thicken it. Whole milk won’t give you that ultra-rich texture, but for everyday cooking, it’s a reliable and convenient alternative.
8. Crème Fraîche
Crème fraîche is rich, thick, and slightly tangy, making it a fantastic heavy cream substitute in savory recipes. I love using it in sauces, soups, and pasta dishes because it doesn’t curdle easily when heated. That alone makes it incredibly useful.
It has a higher fat content than sour cream and a smoother texture, which brings it closer to heavy cream. The mild tang adds depth without overpowering the dish. While it’s not ideal for whipping, crème fraîche shines in elegant, creamy sauces and comforting meals where richness really matters.
9. Mascarpone
Mascarpone is one of the richest substitutes on this list, and I turn to it when I want maximum indulgence. It’s thick, creamy, and slightly sweet, making it perfect for desserts and rich sauces. Think tiramisu, cheesecakes, or ultra-creamy pasta dishes.
Because mascarpone is much thicker than heavy cream, I usually thin it with a bit of milk or water to reach the right consistency. It melts smoothly and adds a luxurious texture that’s hard to beat. While it’s not a low-calorie option, it’s amazing when you want a truly decadent result.
10. Greek Yogurt + Whole Milk
This combo is one of my favorite “smart swaps” when I want creaminess without all the fat of heavy cream. Greek yogurt brings thickness and tang, while whole milk smooths it out. Together, they create a texture that works well in soups, sauces, and baked dishes.
I usually mix them until smooth before adding them to a recipe, and I keep the heat low to prevent curdling. This substitute is especially good in savory dishes like creamy chicken, casseroles, or pasta bakes. It’s lighter than heavy cream but still satisfying and flavorful.
11. Soy Milk + Olive Oil
If you need a dairy-free heavy cream substitute for cooking or baking, soy milk combined with olive oil works surprisingly well. The soy milk provides body, while the oil adds fat to mimic the richness of heavy cream.
I usually mix about ¾ cup soy milk with ¼ cup olive oil and blend it until smooth. This mixture works best in soups, sauces, and baked goods. Choose unsweetened soy milk for savory recipes. While it won’t whip, it performs well as a functional heavy cream replacement when texture matters more than flavor.
12. Cottage Cheese + Whole Milk
This might sound unusual, but blended cottage cheese with whole milk is an excellent high-protein heavy cream substitute. When blended until smooth, cottage cheese becomes creamy and mild, especially when thinned with milk.
I use this mixture in sauces, soups, and casseroles where I want a creamy texture without too much fat. It’s important to blend thoroughly so there are no lumps. While it’s not suitable for desserts or whipping, it’s a fantastic option for savory dishes and adds a nutritional boost at the same time.
Final Thoughts
Heavy cream is wonderful, but it’s far from irreplaceable. Whether you’re cooking dairy-free, lightening things up, or just working with what’s in your fridge, there’s almost always a substitute that can get the job done.
The key is matching the substitute to the recipe—rich options for sauces and desserts, lighter ones for soups and everyday cooking. Once you start experimenting, you may even find substitutes you like better than heavy cream itself.
