WEBSITES

  • pureed silken tofu is a common dairy-free substitute in recipes that traditionally call for cream or half-and-half.
  • starch can also add body & creaminess to certain recipes, such as blended soups (potatoes or pulverized oats work well for this).
  • depending on the flavor of the dish you’re preparing, you could try subbing coconut milk or coconut cream.
  • you can obviously also thicken a non-dairy milk with a roux or starch (corn, arrowroot or tapioca).

I found these cream substitutions on other sites:

  • MimicCreme (non-dairy,  gluten-free)
  • soy or rice milk plus oil
  • soy yogurt
  • a recipe from Ken Bergeron in his cook book Professional Vegetarian Cooking .  All vegan recipes. He created a creamy tomato soup using sunflower seeds. It’s really simple: 1/2 cup raw sunflower seeds and 3/4 cup water. Put the sunflower seeds in a blender and grind as fine as possible. Add water and pulse the blender at low speed. Increase blender speed and blend until smooth. It creates a great, slightly nutty, cream. Great for additions, but not suitable for whipping.