Many pasta recipes call for the use of heavy cream to make a rich and creamy sauce, like chicken alfredo. We do love that silky, lovely cream sauce that adheres to the pasta and gives it a certain lusciousness. But there are many scenarios in which you might not want to use heavy cream. What then are good substitutes for heavy cream?
Whether you’re about to make your favorite cream sauce pasta and find that you don’t have any heavy cream at hand, or you don’t want to cook with a full fat cream, or you have dairy restrictions, there is definitely a substitute that you can use.
We’ve put together a list of alternatives to heavy cream that you can use in your cooking, no matter what the reason is. With these 12 substitutes, you are likely to find something that will work for you.
» You might also like these 15 Pastas We Love For Spring.
Substitutes for Heavy Cream
Half and Half
If you’re in the United States, you likely know what half and half is already, but it’s not something you can find elsewhere. Half and half is an equal blend of whole milk and cream. This is the best substitute for heavy cream in your pasta if you still want a creamy, rich flavor, but you don’t have heavy cream on hand. The half and half has less fat content, but it’s still quite creamy.
Whole Milk
If you’ve wondered if you can use milk instead of heavy cream in pasta, you can. This doesn’t alter the taste profile of your pasta sauce and has a similar texture, so you can enjoy low-fat pasta sauces with this substitute. With 3.5% fat, it’s the creamiest milk out there but it’s quite a bit thinner than heavy cream.
Because it’s much thinner, you’ll need to use two tablespoons of whole milk to sub for one tablespoon of heavy cream in your pasta sauce. Remember that it also won’t get as creamy as heavy cream would. And it needs to be cooked at a lower temperature (don’t boil it) and for longer to get to a creamy consistency.
Greek Yogurt
If you don’t have any cream or milk on hand, you can easily substitute Greek yogurt for heavy cream. This tangy, protein-filled substitute gives your white pasta sauce the dreamy, creamy texture you need.
Because of its thickness, you can replace 1 1/2 cups of heavy cream with a ¾ cup of plain Greek yogurt. you might also need to thin down the sauce with a bit of water. The texture will be similar, but the flavor will be slightly altered due to the tanginess of yogurt.
Tip: Greek yogurt is also a great sub for sour cream in cilantro lime sauce.
Evaporated Milk
Evaporated milk differs from regular milk because it has 60% less water than regular milk. Because of this, it’s a great creamy and rich substitute for heavy cream in pasta sauces. You won’t have to do much guessing work with this alternative—just use one cup of evaporated milk for one cup of heavy cream in your pasta sauce.
Tip: Don’t confuse this for condensed milk, which is much sweeter.
Low-Fat Milk and Butter
Instead of heavy cream, you can use a combination of milk and butter for your pasta sauce. They will add a rich and flavorful profile to your pasta, with a similar fat profile, because the butter will add fat to the milk. Butter is actually 80–82 percent milk fat.
Of course, you will need to adjust the ratios that you use in your recipe so you don’t end up with a really liquidy sauce. When I make this substitution, I start by cooking down the milk so it’s more concentrated, then add the butter and whisk it into the milk until it’s fully combined.
Milk and Cornstarch
If you prefer a thicker consistency to your pasta sauce, like heavy cream would give you, but you only have low-fat milk to work with, you can add cornstarch to the milk to thicken the sauce. With this substitution, you’ll enjoy the benefits of a lower-fat milk without sacrificing that thicker consistency you love.
Ensure you mix these two in a separate bowl before making your pasta sauce. Whisk two tablespoons of cornstarch with a cup of milk. When you add it to the hot pan and bring it to a boil, it will thicken up. Cornstarch also tends to make a silkier sauce with a slightly different mouth feel than cream.
Créme Fraîche or Sour Cream
For a deliciously thick pasta sauce without heavy cream, you can use crème fraîche. Thanks to its high-fat content, it’ll add a rich and creamy taste to your dish. In case you’re wondering, crème fraîche means fresh cream in French. It’s a thicken, cultured cream that has about a 30% fat content, similar to heavy cream.
The difference between the two is that crème fraîche is cultured, so it has a slightly soured taste to it, like sour cream. However, crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat and waterier. Either would work as a substitute for heavy cream, if you don’t mind the added tanginess.
Mascarpone
Mascarpone is a good choice if you want a creamy substitute for heavy cream. Its combination of thickness, nuttiness, and sweetness makes it a delicious substitute for heavy cream in any white pasta sauce.
This thick bad boy can’t be substituted for heavy cream in a one-to-one ratio, however, because it has a really high fat content of up to 75%. It’s quite thick and would need to be thinned out with water or milk to make a silky sauce.
Cream Cheese
Very similar to mascarpone, cream cheese is a worthy substitute for heavy cream. Thanks to its thick consistency, you can use it in any white sauce to make a creamy thick sauce. It differs from mascarpone in fat content quite a bit, being around 55% milk fat. It also tends to have a brighter, more acidic taste than mascarpone.
Coconut Cream
Coconut cream is an incredible milk substitute for pasta sauces because it’s dairy free and you can enjoy its creaminess and health benefits too. It’s high in potassium, which is linked to potentially lowering your risk of high blood pressure.
That said, it definitely carries a distinct coconut flavor that you probably don’t want in an alfredo or pasta sauce. It would add too much sweetness to a savory sauce. Use it in Asian inspired dishes that use lemongrass, lime juice, fish sauce, and other savory elements that can compliment the flavor.
Silken Tofu and Soy Milk
Another good dairy free alternative that doesn’t have a coconut flavor is silken tofu and soy milk.
Silken tofu is much softer than regular tofu yet has that creamy texture that is perfect as a cooking cream for pasta. Soy milk is rich in consistency and nutrients. It’s packed with omega-3 fatty acids, which have been known to have many health benefits.
These dairy-free substitutes for heavy cream in pasta are best when combined and blended in a food processor or blender in equal parts to get your desired quantity of heavy cream.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.