Nutrition:
– 1998 study compared vegan cream with dairy cream
– Vegan cream lower in saturated fat, higher in polyunsaturated fat
– Vegan cream low in vitamin A, no vitamin D
– Vegan cream lower in calcium than dairy single cream
See also:
– Food portal
– Drink portal
– Plant milk
– Cream
– Whipped cream#Imitation whipped cream
References:
– Soyatoo soy cream and rice cream
– Soyatoo.de
– The power of Swedish oats
– 2.oatly.com
– Mimiccreme – Parhaat suomalaiset nettikasinot
Authors and Chefs:
– Carol J. Adams
– Suzanne M. Babich
– Phyllis B. Acosta
– William Alcott
– Bertrand P. Allinson
Publications:
– The vegan dairy. Nutrition & Food Science, 98(3), 153–157
– Cool Whip by Kraft Foods
– Elmlea Double Plant Cream
– Elmlea Double Whipped Topping by Sisterna
– Viva! Health: What is Vegetarianism?
Plant cream is an imitation of dairy cream made without dairy products, and thus vegan. It is typically produced by grinding plant material into a thick liquid to which gums are added to imitate the viscosity and mouthfeel of cream. Common varieties are soy cream, coconut cream, and cashew cream. It is used as a dessert topping and in many other dishes and beverages.
Some imitation cream contains a mixture of non-dairy and dairy ingredients. For instance, Cool Whip includes some milk; Elmlea sells both fully plant-based and mixed imitation creams.
As of 1998, plant cream was similar in price to double cream but more expensive than single cream.
Whipped toppings are 'fat foams'; usually made from partially hydrogenated vegetable oil. Upon whipping, some fat is released from the fat globules. This fat 'glues' a network of fat globules. Air is entrapped in this network thus creating the foam. They differ from whipped cream dessert toppings due to containing very little to no dairy whatsoever.