[Pinkerton]

My son is literally in the kitchen waiting for me to find a heavy cream replacement for a scone recipe he is making from a Tyler Florence book. I told him to just use the one from How It All Vegan, but of course he thinks the Tyler one looks better. Anyhow, I've never had the heavy cream issue and I'm having no luck with Google either. Any ideas? Thanks!

[Qwerks]

Er, don't know if I should be giving this advice since I've never tried it in a recipe. :sweat: You can heat a cup of soy milk and blend in (with an emersion blender) 1/3 to 3/4 c oil when the milk is steaming but not boiling, and add a splash of vanilla. It works well in coffee, but as a disclaimer it might wreck your scones. I'm not sure what heavy cream "does" in baking.

:confused:

ETA: This site says to use silken tofu.

[shannon1976]

I would go with soy sour cream or whipped tofu.

[*Sunflower*]

You could use Silk soy creamer in plain or just use some soy milk.

[Libellula]

silk soy creamer
soy milk
coconut milk - the full fat kind.

[sjd]

I am not a vegan, but it seems coconut milk would have the closest texture to heavy cream. But if the recipe calls for a lot of it, the recipe will taste like coconut!

I still use heavy cream (lacto ovo here) in recipes that call for it. Unfortunately, I've found there's no real substitute.