Non Dairy Cream Recipes

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NON-DAIRY CREAM

This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential.

Provided by Healthy Lady

Categories     Dessert

Time 20m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4



Non-Dairy Cream image

Steps:

  • Soak cashew's overnight, then drain.
  • Whiz all the ingredients around in a food processor, scraping down the sides as necessary. Adjust consistency and flavour by using more or less water and/or sweetener and vanilla.
  • Most excellent served with cake. If you are going to pipe it, stick in freezer for 15 minutes to allow to harden slightly.

Nutrition Facts : Calories 676.8, Fat 53, SaturatedFat 10.5, Sodium 21.3, Carbohydrate 40.1, Fiber 3.4, Sugar 8.2, Protein 17.5

4 ounces raw cashews
1/2-2/3 cup water (start with the smaller quantity)
1/2 teaspoon maple syrup (truly, only a dash!)
1 teaspoon real vanilla extract (start with a very small amount)

AWESOME AND EASY NON DAIRY ICE CREAM

This is a tremendously versatile recipe- add fresh chopped strawberries, flavored liquer, cocoa, coffee, the possibilities are endless! I like to serve this only partially frozen, it has a very creamy taste and texture at that stage. Enjoy!

Provided by Miraklegirl

Categories     Frozen Desserts

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5



Awesome and Easy Non Dairy Ice Cream image

Steps:

  • Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is.

4 egg whites
1/4 cup sugar
4 egg yolks
1 (10 ounce) carton non-dairy whipped topping (I like Nutri-Whip)
1 tablespoon vanilla

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  • Milk Substitutes. Milk has many uses, including as a beverage, added to smoothies or poured on cereal. Nutritionally speaking, milk is rich in protein, carbs and calcium.
  • Yogurt Replacements. Yogurt is made by adding live active bacterial cultures to milk in order to ferment it. These “good” bacteria help promote a healthy gut (26, 27).
  • Substitutes for Cheese. Dairy cheese tends to fall into two main categories: soft and hard. It’s made by fermenting cow, goat or sheep milk with bacterial cultures, then adding an acid or rennet to the mixture.
  • Alternatives for Butter. Butter is made by churning cream until it hardens. It lends fat and flavor to food and is often used as a spread on bread, to dress cooked vegetables or meats, or as a cooking or baking ingredient.
  • Cream Substitutes. Cream is the higher-fat top layer of separated fresh milk. It can be between 10% to over 40% fat, depending on the type of cream being created: half-and-half, light cream, whipped cream or heavy cream.
  • Replacements for Sour Cream. Sour cream is made by fermenting milk with bacteria. It’s used as a topping, a base for dips and as a moisture-providing ingredient in baked goods.
  • Substitutes for Ice Cream. A roundup of alternatives to common dairy foods wouldn’t be complete without ice cream. Interestingly, there are several nondairy ice cream options, including
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  • Califia Farms Original Better Half Coconut Cream & Almondmilk Creamer. califiafarms.com. This cleverly-named half-and-half from Califia Farms is made with almond milk and coconut cream for sweet flavor and thick, creamy texture.
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  • Silk Original Dairy-Free Soy Creamer. silk.com. Since Silk is such a mainstream brand, this dairy-free creamer is probably one of the easiest to find. It’s made with soy milk, sugar, oil, and thickeners, so it feels a little more indulgent than some of the other options, says Duncan.
  • So Delicious Organic Dairy-Free Coconutmilk Creamer. sodeliciousdairyfree.com. Made with basically just coconut cream and water, this unsweetened creamer has big, sweet coconut flavor.
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