Vegan cream: The best alternatives to cow's milk

Cream from cow's milk is absolutely taboo, especially for people with lactose intolerance, but also for vegans. But that is no problem - because there are many vegetable alternatives that taste just as good. Here is the overview.

VEGAN CREAM - WHAT IS IT AND WHERE CAN YOU GET IT?
Lactose intolerant or vegans have not had to give up milk for a long time. There are already countless products in this area, which are often even healthier than conventional milk. The same applies to cream. In the meantime, there are great cream alternatives of vegetable origin in organic shops or conventional supermarkets. They can be used just like the animal product. It can not only be used in hearty sauces, many vegan cream varieties can also be whipped without any problems. For example, delicious desserts can also be easily changed to vegetarian and vegan. In the supermarket or organic food store there are now many different vegetable cream varieties such as for example:

• Oat cream
• Coconut cream
• Soy Cream
• Rice cream

However, finished vegan cream products from the supermarket may contain the additive Carragen. This ensures that the cream remains liquid and does not form lumps. The substance is controversial. According to official studies it is considered to be harmless to health, but possible effects on chronic inflammatory intestinal diseases are not yet clear, which is why affected persons should better avoid Carragen.

TIPS FOR WHIPPING VEGAN CREAM
To make your vegan cream for your desserts and other dishes nice and fluffy, here are a few tips on how to whip it up easily.

The whipped cream should be refrigerated for at least three hours before whipping.
You can whip the cream using the food processor or a hand mixer. Using an egg whisk will most likely only give you arm pain, but not whipped cream, as you simply cannot whip the vegan cream long and hard enough by hand.
The vegan cream should be whipped at the highest setting for at least three minutes.

MAKE VEGAN CREAM YOURSELF

Recipe: Vegan cream from coconut milk

Not only can you buy vegan cream ready-made in the supermarket, but it can also be easily made at home. All you need is a can of coconut milk, some sweetener and a hand blender. You're ready to go.

Ingredients

• 1 can of coconut milk
• 2 tablespoons agave syrup or maple syrup
• 1 teaspoon vanilla extract
• Accessories
• Hand mixer
• Can opener
• Preparation

Step 1

Place the can of coconut milk in the refrigerator overnight. Let a bowl cool in the freezer for ten minutes. Turn the can upside down and open with a can opener. The liquid should now be on top and the fat on the bottom. Pour the coconut water into a bowl and put the coconut oil in a separate bowl. You can use the coconut water for smoothies or shakes.

Step 2

Mix the coconut oil with the agave syrup and vanilla extract and whip for a few minutes with a hand mixer. The airy, fluffy and yet vegan coconut whipped cream is ready. Now you can simply process it further.

AQUAFABA - VEGAN CHOCOLATE MOUSSE
Not only can you replace cream with herbal alternatives, you can also make your own vegan beaten egg whites. For example, the liquid from chickpeas provides the properties needed for solid, vegan beaten egg whites. For whipped cream you just need the liquid of the chickpeas from the can and some cream stiffener and a hand mixer. Just stir in the cream stiffener little by little and you can make all kinds of delicious desserts.