Vegan Clotted Cream
Vegans get excited about this vegan clotted cream recipe made with only three ingredients. It has the same rich flavor and creamy texture as the traditional version, but unlike the original recipe, vegan clotted cream can be made in just a few minutes!
This vegan clotted cream (sometimes called Devonshire cream) is creamy, slightly sweet, and only needs three ingredients and a few minutes. Once it’s made, you can pair it with your favorite vegan scones, a dollop of jam, and a cup of tea. Pure vegan afternoon tea joy!
Vegan Clotted Cream
EASE: Very Easy
CUISINE: British
COURSE: Brunch or afternoon tea
TIME: 5 Minutes
Why You Will Love This Recipe
What Is Clotted Cream?
Clotted cream is a thick and rich cream traditionally made by heating full-fat cow’s milk until the cream rises to the top and forms “clots.” The milk is then cooled and skimmed. It takes a full 24 hours to make clotted cream. (I can say it’s worth it and I will deeply miss it!) it is then served with scones and jam during afternoon tea.
What Makes This Recipe Vegan?
Traditional clotted cream relies on unpasteurized dairy, which isn’t available in the US, or vegan. This version uses a shortcut with coconut cream, vegan butter, and confectioner’s sugar. When blended together, they mimic the flavor and texture. It’s not identical, but it hits a similarly rich and creamy texture!
How to Serve Vegan Clotted Cream
Serve this vegan clotted cream:
- On warm scones with strawberry or raspberry jam
- With pancakes, waffles, or toast
- On sponge cake, shortcakes, or fresh berries
It’s rich, so a little goes a long way!
Ingredients
Ingredients, Substitutions, and Equipment
Coconut Cream
You will want to use only the creamy part of cold coconut cream. For best results, keep the coconut cream that has been in the refrigerator overnight.
Note: Target’s Good & Gather is what I use. They have the best prices I have found!
Powdered Sugar (Icing Sugar)
We are going to add just enough to sweeten the recipe and balance the richness of the coconut cream. If you prefer a sweeter clotted cream, you can add more powdered sugar!
Vegan Butter
You will want to use your favorite stick of dairy-free butter. You want the butter temperature to be cooler, but not cold, and not room temperature. A temperature that is perfect for whipping.
Equipment
You can use a hand mixer or food processor. I like to use a hand mixer so that lots of air gets whipped into it. But note, the hand mixer takes a few minutes more than the other options.
Pro-tip: If the cream is too thick, add one tablespoon of your favorite dairy-free milk.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days. Stir before serving.
- Freezer: Not recommended—texture may change when thawed.
- Prep Tip: Keep a couple of cans of coconut milk in the fridge so you’re always ready to make this!
Frequently Asked Questions
Not exactly. Traditional clotted cream is denser, almost like a thickened butter. Vegan versions are closer to whipped cream in preparation but aim for that same rich, luxurious texture.
Traditional clotted cream is made from unpasteurized milk, which is restricted or heavily regulated in the U.S. While pasteurized versions do exist, they are often difficult to find and tend to be expensive.
If you tried this vegan clotted cream recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Vegan Clotted Cream
Equipment
- 1 electric hand mixer
- 1 small bowl
- 1 spatula
Ingredients
- 6 tablespoons (90g) coconut cream, cold coconut cream (thick portion only, cold)
- 4 tablespoons (56g) vegan butter softened (not cold, not melted)
- 3 tablespoons (24g) confectioner's sugar
Instructions
- Whip the butter: Add the softened vegan butter to a bowl and using a hand mixer, beat on a medium speed for 1-2 minutes. The butter should be smooth and fluffy.
- Add sugar: Add the confectioners’ sugar and mix with the hand mixer on medium speed until fully incorporated and smooth.
- Slowly emulsify: Add the coconut cream one tablespoon at a time, mixing on low speed between each addition. Take your time with this step. If you add too much too soon, it could separate.
- Adjust texture (only if needed): If the cream feels too thick, add 1 teaspoon of dairy-free milk at a time, mixing gently. Stop as soon as it reaches a soft, spreadable consistency.
- Finish: Use a spatula to smooth the mixture. Serve immediately or chill for 20–30 minutes to firm slightly.
Notes
Storage Information
- Refrigerator Instructions: Transfer to an airtight container and store it in the refrigerator for up to 5 days. Before using, give it a good stir to recombine the ingredients.
- Freezer Instructions: Vegan clotted cream does not freeze well, and I do not recommend it.
Nutrition
Did you make this? Leave a comment below and let me know how it turned out!
I made this today for a tea we are having. I noticed the liquid separated from the cream which was frustrating but I drained it off. I also noticed that when I mixed it with my electric mixer, it looked curdled/clotted, that was frustrating too. But once I drained off most of the liquid and used a spatula to try and get rid of the curdled look, it turned out nice! It’s creamy looking now. I’ll make this again!
Hi Daisy, thank you so much for sharing this. I really appreciate the detail you provided. What you experienced sounds like the mixture separating, which can happen if the butter and coconut cream don’t fully emulsify.
I’m going to retest this because your feedback is incredibly helpful. In the meantime, it sounds like you actually fixed it perfectly by draining the excess liquid and gently mixing it back together. Next time, you can try whipping the butter first, then slowly adding the coconut cream to help it stay smooth. Thank you again for taking the time to leave this—I’m so glad it still turned out in the end!
hi thanks for your good recipe. May I know must the coconut cream be cold?
Thanks
Hello Stella, I do recommend the coconut cream to be cold. The butter absolutely has to be cold. Thank you for asking. I updated the recipe card to make it easier for future readers.??