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Home » Dairy Free Recipes » Homemade Vegan Clotted Cream

Homemade Vegan Clotted Cream

Puddings and Desserts, Recipes

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Dairy Free Clotted Cream Recipe

This page contain affiliate links. Please refer to my Disclosures Page for more details.

Presenting my Vegan Clotted Cream recipe, a luxuriously creamy topping traditionally used with for scones and jam. This has no coconut cream in it and has that authentic clotted cream crust. I’ve seen a few new versions pop up since I developed this recipe and they behave like a buttercream, not at all like Traditional Cornish Clotted Cream from the UK. My heart sinks for anyone who tries one of the alternative recipes out there and thinks that this is what clotted cream is actually like.

I have some delicious gluten free scones that are also dairy and egg free to accompany this Clotted Cream Recipe Gluten Free Scones Recipe – Best Ever with vegan clotted cream.

How is clotted cream made?

To quote good old Wikipedia (which incidentally I support each year with a little donation);

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

– Wikipedia

Why does it take so long to make Clotted Cream?

If you want something to taste authentic, then you have to be patient. I’ve had feedback from people who have made this recipe and it’s not set for them. 9 times out of 10 it’s because they haven’t left it to chill for long enough. The clotted cream needs to mature and thicken. This way you get the authentic traditional clotted cream crust of fat on top and the rich thick cream beneath.

How do you make Clotted Cream that’s dairy free and vegan?

For those living a dairy free and/or vegan lifestyle you will be only too familiar with the fact that soya cream just – isn’t – cream. There, I said it! The fat content in soya and plant creams is very low and as dairy free cream has no lactose in it (in simple terms, the dairy version of sugar), cream alternatives aren’t very sweet either.

To make a thick, sweet cream like clotted cream I had to set out on a journey of experimentation and a few disasters along the way. This is the closest I’ve got and I’m pretty proud of myself.

So how did I do it? Well, I added fat where there was none and sugar where it was scarce and thickener to hold it all together.

Vegan Clotted Cream on gluten free scones

Fun Fact: Did you know Clotted Cream is illegal in some countries!

A bit of an exaggeration, but basically ‘true’ clotted cream made the Cornish way, i.e. unpasteurised cannot be found in the United States or Canada. This is because the law prohibits the production methods. You can get a thick cream imitation (a bit like what I’ve created here) but it’s not the real thing. Unless you were sat in a tearoom in Cornwall enjoying a cream tea, I’d argue that nothing else is the ‘real thing’.

Different ways to flavour Clotted Cream

I’ve had a play with this recipe and found that adding extracts works just fine. Therefore, if you wanted a non-alcoholic flavoured clotted cream you could add a brandy flavouring or orange extract to imitate a luxurious thick Cointreau cream.

Dairy Free Clotted Cream Recipe

How to make Dairy Free Thick Liqueur Cream

To liven things up a bit you can also turn this into a thick liqueur cream that can be dolloped onto of Christmas puddings, mince pies and festive desserts. Simply allow the cream to cool off the hob and add a spirit of your choice before pouring into a lidded container. I’ve tried this with brandy and whisky which both make delicious additions.

Other flavours you could try are rum, Cointreau, the vegan liqueur Almande made by Baileys or Tia Maria for a coffee flavour thick cream. Seriously, the possibilities are endless, have some fun and be creative.

Are Spirits Gluten Free?

Cider, wine, sherry, spirits, port and liqueurs are gluten free.

Experts agree that there is no physical way that pure distilled alcohol can contain gluten – this is because the gluten protein cannot travel through to the vapour produced by the prolonged heating in the distillation process and become part of the final alcohol product.

Distilled spirits only contain gluten if gluten containing ingredients are added after the distillation process and in this case, there is labelling legislation that ensures the product states CONTAINS wheat, barley, rye or oats on the label.

Source – Coeliac UK FAQ page for more answers to top gluten free questions follow the link Coeliac UK FAQ’s

Please note: some people are also intolerant to certain grains such as barley, rye and oats so even with the gluten removed this can cause digestive issues. If concerned please consult your doctor.

Dairy Free Clotted Cream Recipe

Can you freeze this Vegan Clotted Cream?

I haven’t frozen this recipe yet but I’m positive it will freeze just fine. To bring the cream back to life you will need to defrost at room temperature for over 3hrs. The consistency may be slightly compromised, so if you don’t mind losing the clotted cream crust on the top, I’d recommend giving it a quick whisk before decanting into a little serving bowl.

How to store your Cream?

I have stored this cream in the fridge with success in Tupperware containers and the glass dish in the photo. Therefore, I know that the cream will last for up to 3 days easily, possibly a week. If you plan to keep it for more than a day I’d be sure to add a lid or wrap in foil or even better beeswax wraps to prevent the cream from absorbing any fridge smells.

How about these delicious desserts

For a change, why not have it as an alternative to topping your Christmas Pudding for those who don’t like brandy butter or brandy sauce.

Of course you automatically associate clotted cream with cream teas and scones with huge dollops of jam. But, how about lashings of clotted cream on your mince pies, Christmas Pudding or Sticky Toffee Puddings and crumbles. Plus for anyone toying with the idea of going vegan my post Ingredients and Simple Recipes for a Gluten Free Veganuary has some great tips on what to stock up on and how to bake vegan-style. And I’ll just leave my link for my Gluten Free Scones Recipe – Best Ever with vegan clotted cream again here, it would be rude not to!

Chocolate Orange Mince Pies
Chocolate Orange Mince Pies (GF, DF, Ve)
Gluten Free Mince Pies with Orange Pastry
Mince Pies (GF)
Gluten Free Christmas Pudding
Christmas Pudding (GF)
Sticky Date and Toffee Pudding
Sticky Toffee Pudding (GF, DF, Ve)

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Homemade Dairy Free Clotted Cream Recipe

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Vegan Clotted Cream - spread on two gluten free scones (Devon and Cornwall style)

Homemade Vegan Clotted Cream

Glutarama
Make your own homemade thick clotted cream but dairy free and vegan. A simple recipe to make 125ml of imitation clotted cream with a tell-tale thick crust on top. Perfect for scones for a cream tea or to accompany puddings and desserts
4.69 from 29 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Chill time 12 hrs
Total Time 12 hrs 15 mins
Course Dessert, Tea Time
Cuisine Free From – gluten and vegan
Servings 4 servings
Calories 117 kcal

Ingredients
 
 

  • 100 ml soya cream I use Elmlea plant double cream
  • 20 g dairy free butter I use Flora vegan blocks
  • 20 g white fat solids I use Trex
  • ½ tsp caster sugar
  • ½ tsp arrowroot

Instructions
 

  • You’ll need a small saucepan and a glass bowl, pour boiled water into the saucepan and place the bowl over the top as you would if you were melting chocolate.
  • Place the butter, white fat, sugar and cream in the glass bowl and stir over a low heat until the butter, fat and sugar have melted and dissolved.
  • Once dissolved remove a spoonful of the cream and pour into a small cup, add the ½ tsp of arrowroot and stir to a thin paste, then pour back into the glass bowl.
  • Turn the heat up a little but be careful not to allow the water beneath to boil over the sides of the saucepan.
  • Using a whisk, stir the cream until it thickens to a double cream consistency.
  • Remove from the heat and pour into a little serving bowl.
  • Now you need to tap your bowl to encourage the tiny bubbles of fat to rise to the surface.
  • I find the best way to do this is gently ‘drop’ the dish onto the kitchen work surface. Not from a great height! Just a centimetre drop each time, I do this about 10x.
  • Finally pop your clotted cream in the fridge, for the best results leave it over night to cool completely and thicken with that familiar fatty crust on top.

Nutrition

Nutrition Facts
Homemade Vegan Clotted Cream
Amount per Serving
Calories
117
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
25
%
Sodium
 
52
mg
2
%
Potassium
 
48
mg
1
%
Carbohydrates
 
4
g
1
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Clotted Cream, Cream Tea, Dairy Free, Gluten Free, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful

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*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and in 2021 I clocked up £16.05 – so it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

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01/01/2022 · 49 Comments

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Comments

  1. Andrea says

    05/05/2022 at 6:15 am

    Sounds wonderful. I’m a little sad that you are not selling your finished product on line. I would definitely buy it, as there seems to be no real authentic texture vegan alternative for clotted cream , essential for making traditional afternoon tea.so delicious. I’m hosting an 80th birthday afternoon tea for 25 people and this would be great

    Reply
    • Glutarama says

      09/05/2022 at 2:27 pm

      Thank you for your comment Andrea. I’d love to sell my bakes etc but that’s a whole new world with many hurdles I can’t afford to set up a kitchen, certification and pass GF testing. The best I can do is give away my recipes for free for now until this website starts to make passive income. I do hope the 80th Party goes well, many happy returns to the birthday girl or boy xx

      Reply
  2. Brett Smith says

    01/03/2022 at 10:27 pm

    OMG THIS IS PROBABLY THE CLOSEST THING IT IS POSSIBLE TO MAKE! This is so amazing, it is just like real clotted cream. When I tried it I didn’t know it wasn’t real, and I wasn’t told until after I had finished eating it with a cream tea. If I hadn’t have been told, I would not have known the difference.

    Reply
  3. Emma Hill says

    20/12/2021 at 1:20 pm

    I’m still having some issues with thickening the cream. I’ve used all the same ingredients but it’s very runny. Do you have any advice? Thanks, Emma

    Reply
    • Glutarama says

      20/12/2021 at 2:39 pm

      I’m surprised it’s ‘very’ runny. While it’s warm it’s often the consistency of double cream and then the cream continues to harden in the fridge with the oil creating a fatty crust on the top similar to that of clotted cream.

      I can only suggest two things:

      1) Warm for a little longer over the pan of water to thicken the arrowroot more.

      2) add more arrowroot to get the desired thickness.

      The good thing about arrowroot is that it’s tasteless and clear when heated (not that this matters in this recipe, rather more flan jellies etc). The point being, adding more arrowroot should not change the flavour of your clotted cream.

      A third option is to add more fat of you think your DF cream is lacking in fat content…again, you won’t see the desired results until you’ve chilled long enough as the dat solid needs to return to it’s solid state.

      For best results I make this a day or two in advance.

      I do hope it works out for you Emma.

      Merry Christmas

      Reply
      • Emma says

        30/12/2021 at 3:45 pm

        Thank you so much for your reply. I think I wasn’t heating it long enough! I did use a different cream this time so will check the fat content as well. The last time it did thicken much more after a couple of days in the fridge. So I think combining your tips will get me the desired result. Thanks again, it’s such a delicious recipe! X

        Reply
        • Glutarama says

          31/12/2021 at 4:06 pm

          What a lovely comment to come back to. So pleased you’ve found a way to make it work for you Emma – enjoy x

          Reply
  4. Brooke says

    18/10/2021 at 5:55 pm

    Thank you so much for this recipe! It is fabulous! I had to make major adjustments for my diet (AIP), but despite that, it turned out AMAZING which is proof that this is a great recipe. I used the highest fat coconut cream available, and used this recipe as a guide for the method. I added tallow, coconut oil, and palm shortening, adjusting the fat content to about 40%. I omitted the sugar and used a little less arrowroot. Of course, it doesn’t have that “cooked cream” taste, and my substitution obviously made it very coconutty, but it was still SO luscious and creamy (!) with the mouth-coating richness of a true clotted cream. Yumm. I made a triple-batch for tea with my siblings, but my husband and I ate half of it so I had to make more lol. It was incredible on scones with wild blueberry jam! I honestly didn’t even miss the dairy. Thank you again!!

    Reply
    • Glutarama says

      19/10/2021 at 7:54 am

      Oh Brooke, I love you for coming back and leaving such a wonderful comment. Once you understand the fat to ‘cream’ ratio and how important it is you really can create wonderful non dairy things. I am thrilled you and your husband enjoyed the clotted cream….Blueberry jam sounds an awesome addition to a cream tea xx

      Reply
  5. Brooke says

    15/10/2021 at 12:08 am

    Oh my goodness, bless you. Have been looking for a REAL dairy-free clotted cream for AGES, all the ones I’ve found have been just whipped coconut cream or something. (I don’t think any of those dairy-free bloggers have tasted the actual stuff, or they could never call their sorry excuses by the same name.) I never thought of adjusting the fat content to approximate real cream. Can’t wait to try!! I’ll update with the results!

    Reply
    • Glutarama says

      15/10/2021 at 10:12 am

      Well the pressure’s on then Brooke haha. I do hope you enjoy it as much as others have. I’m the same with bloggers who clearly haven’t a clue. It gets me all hot under the collar. Don’t get me started when the new liquor came out by Bailey’s and all the influencers said it was just like Baileys…no it isn’t, its not supped to be either grrrrr…off to have a cup of tea to calm down down hahaha xxx

      Reply
      • Brooke says

        18/10/2021 at 5:37 pm

        Oh my goodness. Do they think we won’t notice??

        I made this recipe for a tea this weekend and it turned out so great! I’ll review in another comment.

        Reply
  6. Vanessa Warwick says

    02/10/2021 at 2:57 pm

    Ahhh well I’ll try today. The arrowroot I saw in the supermarket was just tapioca flour, weird. You know, well known brand in sachets. Will look further and let you know how today works out. Made your scones yesterday and they were AWESOME!! Thank you x

    Reply
  7. Vanessa Warwick says

    01/10/2021 at 10:20 am

    Wow, sounds amazing. Will try this immediately 🥰 can you just use tapioca flour as that is basically the ingredient of arrowroot? 🤔 thank you x

    Reply
    • Glutarama says

      01/10/2021 at 11:30 am

      I’ll be honest Vanessa, I’m not sure. Does Tapioca flour go translucent and thicken quickly when heated in a liquid? if the answer is yes then I’d go for it. Arrowroot lasts ages though and I know it’s not your average baking ingredient but it comes in so handy when thickening sauces that you want to remain true to their original colour (not go a creamy colour like when you add cornflour) It’s also great to add to a fruit syrup reduction to add to pies and tarts – I promise I don’t have shares in arrowroot hahaha! Let me know how you get on. Rebecca x

      Reply
  8. Solehah says

    16/07/2021 at 5:06 am

    Hallo there,
    Just read the recipe for clotted cream. Could the arrow root be exchanged with agar powder do you think?

    Reply
    • Glutarama says

      18/07/2021 at 10:40 pm

      I think this will work but as for it being like-for-like I can’t say. Good luck and let me know how you get on

      Reply
  9. Emma says

    27/06/2021 at 12:10 pm

    Hi,

    I was hoping for a bit of advice. The taste of the cream is spot on but I can’t get it to thicken in the same way as yours has. I’ve tried doubling the arrowroot powder and use 1tsp instead of 1/2 tsp. Should I try with even more? I also wasn’t sure about stirring with a whisk – am I meant to be whisking a lot to add air into the recipe? Or just stirring to combine as it heats and thickens.
    Everything else seems the same – I’m using trex, flora butter block and elmlea vegan double cream.

    It still tastes amazing though. As a Cornish vegan, I very much appreciate you developing this recipe! x

    Reply
  10. Cindy Halls says

    28/05/2021 at 12:55 pm

    Fantastic recipe! How long would you keep this in the fridge for?

    Reply
    • Glutarama says

      01/06/2021 at 1:42 pm

      I’ve kept it for a week before (only because I made two, the first went straight away!)

      Reply
  11. MANDY says

    17/05/2021 at 2:58 pm

    I used to adore clotted cream – definitely trying this ASAP!

    Reply
    • Glutarama says

      17/05/2021 at 4:38 pm

      It’s embarrassingly simple but I seem to have once again stumbled on a winner :-D

      Reply
  12. Manny says

    05/05/2021 at 9:31 pm

    I’m not sure how to reply on here but I wanted to get back with results. Staggering success! I can’t believe how convincing this clotted cream is and how easy it was to make! It went down a treat :) thank you for your rapid response, I got arrowroot in the end, didn’t want to mess with the recipe on the first try. It couldn’t have gone better, you’re a genius!

    Reply
    • Glutarama says

      06/05/2021 at 12:30 pm

      Manny, you have made my day…no…my whole week. Thank you so much for this feedback, I’m thrilled you loved it. Rebecca xxx

      Reply
  13. Manny says

    28/04/2021 at 11:29 am

    Hi! Fascinating recipe I’m going to try it for my bfs birthday next week. One question: is the arrowroot just to help thicken? Would I be able to sub another thickener such as corn starch? Thank you!

    Reply
    • Glutarama says

      28/04/2021 at 11:40 am

      Oh wonderful Manny, lucky BF x At a push you could use corn-starch I appreciate arrowroot can be hard to come by in some stores. The reason I suggest this though is because it’s tasteless and clear when heated so doesn’t interfere with the end resulting flavour and texture. if going for the corn-starch, I’d go on the rule that less is more and keep adding tiny amounts (mixed to a paste to avoid clumps) until you get the thick consistency required. Remember it continues to thick with a crust in the fridge. Good luck and let me know how you get on xx

      Reply
  14. Lynne Huffam says

    11/04/2021 at 4:22 pm

    Would coconut oil work as the white fat solids in this recipe?

    Reply
    • Glutarama says

      15/04/2021 at 10:38 am

      Yes it would Lynne, I did trial it in my recipe development but felt that you could taste the coconut and for those not keen (there are a lot surprisingly) I decided to find an alternative. Personally I love my clotted cream with a bit of a coconutty undertone – enjoy and let me know how you get on xx

      Reply
  15. Molly says

    05/04/2021 at 12:12 pm

    I made this cream on Saturday to have on Sunday and it was so good!!! I was so impressed, it was perfect with scones. I’m used to just having margarine with jam and scones but this was much much nicer! Really quick and easy to make. Even my dairy-loving family enjoyed it. I will definitely be making it again :) thank you Rebecca for the brilliant recipe x

    Reply
    • Glutarama says

      05/04/2021 at 12:26 pm

      This makes me grin from ear-to-ear Molly, I’m thrilled you like the recipe. Thank you so much for coming back and taking the time to comment, it means a lot to me. Rebecca x

      Reply
  16. Sam says

    04/04/2021 at 10:17 pm

    How long roughly do you cook for once you’ve added the arrowroot?

    Reply
    • Glutarama says

      04/04/2021 at 10:45 pm

      Hello there Sam. I recommend until it thickens to a double cream thickness. This should take no longer than 3-4mins, imagine thickening a custard. The rest of the thickening process takes place in the fridge as it cools.

      Reply
  17. Molly says

    25/03/2021 at 3:02 pm

    Hello! I’m really looking forward to trying this cream out. I’m a bit confused by the ‘white fat solids’ – you said you use Trex so would that just be their vegetable fat? Sorry if that’s obvious!!

    Reply
    • Glutarama says

      26/03/2021 at 11:03 am

      Admittedly that was written for the US readers in mind and if that’s not you I can see why your confused. By white fat I mean a lard style fat, obviously you don’t want a meaty flavour to the cream so Crisp n Dry or Trex or any solid block of vegetable fat would do. Hope that’s made it a bit clearer, don’t hesitate to comment again if not. Rebecca x

      Reply
      • Molly says

        28/03/2021 at 7:17 pm

        Thanks so much for getting back to me, that is much clearer. I’ll be giving this a go next weekend x

        Reply
        • Glutarama says

          29/03/2021 at 7:59 am

          You are welcome Molly x

          Reply
  18. Danni Terrill says

    04/03/2021 at 1:37 pm

    Hi I can’t wait to try this recipe out it looks amazing!! Do you use the Elmlea plant single or double cream?

    Reply
    • Glutarama says

      04/03/2021 at 1:43 pm

      I find double works better Danni, you want the clotted cream to be as think as possible so best give it a head start!! Good call though, I’ll update the recipe to be more precise.

      Reply
      • Danni Terrill says

        13/03/2021 at 10:47 pm

        Oh perfect thank you so much for replying!

        Reply
  19. Rosemary says

    25/02/2021 at 3:16 pm

    Hi, I have made your clotted cream several times and it’s worked extremely well especially on my scones. As I prefer cream not to be sweet is the sugar in it absolutely necessary? Obviously if it’s an absolute essential to the recipe that’s different but I’d rather do without it if possible and if so would I have to alter any of the quantities of the other ingredients if I leave it out? Thanks for all your other recipes too.

    Reply
    • Glutarama says

      26/02/2021 at 1:28 pm

      Oh Rosemary I am thrilled to hear you are happy with this recipe for Clotted Cream, yes of course you can leave out the sugar, this was to counteract the lack of lactose in the plant cream (possibly a wee bit too much) so I totally understand you wanting to leave it out. It should not effect the over all structure, it may even make it a little thicker as sugar can sometimes loosen liquids. Thank you so much for commenting, it really does mean the world to me.

      Reply
  20. Kate - Gluten Free Alchemist says

    20/12/2020 at 5:08 pm

    Well done lovely. Another vegan ‘must have’ under the belt. Looks like you’ve got a pretty decadent Christmas ahead xx

    Reply
    • Glutarama says

      22/12/2020 at 10:05 am

      Brett will not believe its vegan, I’m going to have the make the next batch under his watchful eye to prove it to him hahaha

      Reply
  21. Niky says

    18/12/2020 at 9:42 pm

    Thanks for sharing this Rebecca! I’ve selected it as a feature on Sundays on Silverado this weekend! :-)

    Niky @ The House on Silverado

    Reply
    • Glutarama says

      22/12/2020 at 9:59 am

      Thank you so much Niky, and can I just say I love your home so much it’s just beautiful, I could move in tomorrow and not want to change a thing xx

      Reply
  22. Angie | Fiesta Friday says

    17/12/2020 at 11:44 pm

    Terrific! Can’t wait to give this vegan clotted cream a try!

    Reply
    • Glutarama says

      22/12/2020 at 2:33 pm

      It is rather yummy Angie x

      Reply
  23. Eff says

    16/12/2020 at 5:52 am

    Oh a dairy-free clotted cream, how extravagant! Definitely bookmarking this. Thanks for joining in the fiesta!

    Reply
  24. Helen - Cooking with my kids says

    14/12/2020 at 2:38 pm

    I love clotted cream, but it had never occured to me to make my own. You’ve made it sound pretty simple though, so now I know I can!

    Reply

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My name is Rebecca, slightly bonkers but can you blame me! Juggling work and two teens with additional needs plus a great combo of special diets. Welcome to my site you lovely person you and learn how to make anything gluten free with me!

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Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
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Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
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