Out of Heavy Cream? Substitutes That Actually Work!

Last night, I realized I was out of heavy cream halfway through prepping a creamy pasta sauce. Ended up using a mix of unsalted butter and whole milk—just softened the butter, whisked it into the milk, and it thickened up the sauce nicely. It didn’t whip, but for the sauce, it worked. For vegan friends, coconut cream is my go-to; it gives a subtle coconut flavor but still gets that rich texture. I’ve also tried puréed tofu in soups, and it blends right in. If you’re baking, half-and-half is an easy swap. For desserts, mascarpone or crème fraîche can add a little tang. Always check what you have on hand before running to the store—there’s probably a substitute in the fridge or pantry. #kitchentips #dairyfree #veganrecipes #Food #Cooking