Vegan Cream.

Vegan cream is a beneficial dairy-free alternative for those with lactose intolerance or dairy allergies and is typically lower in cholesterol than dairy cream. However, with 250 calories and 25g of fat per 100g, it is energy-dense and should be consumed in moderation as part of a balanced diet.

Per 100g, vegan cream contains approximately 250 calories, 25g of fat, 10g of carbohydrates, and 1g of protein. While it provides a rich texture, it is generally lower in protein compared to traditional dairy cream.

Yes, vegan cream is entirely plant-based and contains no dairy or lactose. This makes it a safe and effective substitute for individuals who suffer from lactose intolerance or milk protein allergies.

Many brands offer specific 'whippable' versions of vegan cream that contain stabilizers to help them hold air. While standard pouring vegan cream may not whip well, specialized versions can achieve stiff peaks suitable for cakes and desserts.

With 10g of carbohydrates per 100g, vegan cream can be included in a keto diet in limited quantities. However, users should check the label for added sugars or starches, as these can significantly increase the net carb count.

Vegan cream is highly versatile and can be used to thicken soups, create creamy pasta sauces, or enrich curries. It generally handles heat well, though it is best added toward the end of the cooking process to maintain its smooth emulsion.

The flavor depends on the base ingredient; oat-based creams are neutral and slightly sweet, while coconut-based creams have a distinct tropical note. Most commercial varieties are formulated to be as neutral as possible to mimic the richness of dairy.

Most vegan creams made from soy, coconut, or nuts are naturally gluten-free. However, oat-based creams may contain gluten unless they are specifically labeled as certified gluten-free, so always check the packaging if you have a sensitivity.

Once opened, vegan cream should be kept refrigerated and typically consumed within 3 to 7 days. Unopened UHT (long-life) versions can often be stored in a cool, dry pantry until their expiration date.

Freezing is generally not recommended because the emulsion can break, resulting in a grainy or separated texture when thawed. If you must freeze it, use the thawed cream in cooked dishes like soups or stews where the texture change is less noticeable.