It is used when you cook and bake vegan, want to save calories, or don’t have any whipped cream at home: cream substitute. Read here which products are available and what you should consider when using them.
This type of cream substitute exists
Cream refines dishes such as Zürcher Geschnetzeltes, gives coffee specialties that special something, and rounds off the enjoyment of cakes. Normal cream is made from cow’s milk and is therefore out of the question for anyone who eats a diet completely free of animal products. A number of plant-based alternatives made from soy, grain, almonds, or coconut milk serve as vegan cream substitutes. If you suffer from lactose intolerance, you can use lactose-free cream.
If you are looking for a low-carb cream substitute or low-fat alternatives for light dishes, we recommend cream cheese, milk or milk-egg mixtures, sour cream, yoghurt, low-fat quark, ricotta, and coffee cream.
Simply make your own cream substitute
Plant-based cream substitutes are made from rice, oats, soy, and nuts and are sold as cream or whip. You can also easily prepare these alternatives yourself, for example by soaking almonds or cashews in water for several hours and pureeing them with a powerful blender. Such fresh products can be stored in the refrigerator for up to 3 days. Finished cream substitutes that are not in the refrigerated section are ultra-high temperature and can be kept for several months like UHT cream.
Beat or cook? It depends on the cream substitute
While any alternative is suitable as a substitute for cream when cooking a salmon cream gratin, a vegan hollandaise sauce, and similar dishes, there are differences when it comes to whipped cream. Oat cream and rice cream, for example, are not suitable as cream substitutes for whipping unless they are specifically labeled as whippable. Soy cream and coconut milk, on the other hand, are easy to whip up, but both have an intense taste of their own. You should take this into account for recipes like our peach and cream cake. You can also use grated raw potatoes as a substitute for the cream to thicken and bind sauces and soups, or make a roux with plant-based milk and starch.