Ask a Vegan Baker
Our community would love to help you with your vegan baking questions. Please log in to ask or answer a question. Want to be on the Ask a Vegan Baker answer team? Contact us!
realone30
Offline
What can I use instead of cream cheese and heavy cream? In the original recipe, I have to whip the heavy cream until stiff. It's a no-bake recipe. Also, would the substitue work in a recipe that you bake?
Share this post:
Accepted Answer
Mattie
Offline
Hi realone30,
It's not possible to whip a vegan ingredient to stiffness in the same way you can with dairy products like cream cheese and cream. This is because dairy has casein proteins that unwind then bind together to create a subtle increases in stiffness. Vegan bakers frequently get around this issue by using a starch such as tapioca or arrowroot flour and/or a gum such as agar to approximate this stiffness. The mixture will then stiffen during baking.
In a no-bake application you may be able to use grind cashews into a puree the strain it. I can probably be more specific if you are able to share the recipe or the type of food here. Good luck!
-Mattie
It's not possible to whip a vegan ingredient to stiffness in the same way you can with dairy products like cream cheese and cream. This is because dairy has casein proteins that unwind then bind together to create a subtle increases in stiffness. Vegan bakers frequently get around this issue by using a starch such as tapioca or arrowroot flour and/or a gum such as agar to approximate this stiffness. The mixture will then stiffen during baking.
In a no-bake application you may be able to use grind cashews into a puree the strain it. I can probably be more specific if you are able to share the recipe or the type of food here. Good luck!
-Mattie
Your Reply
Please login to post a reply
You will need to be logged in to be able to post a reply. Login using the form on the right or register an account if you are new here.
Register Here »