substitution for non-dairy creamer

[rmgmitz]

for a cold strawberry-mango soup, do you think I can substitute parve soy milk for non-dairy creamer? I never like the ingredients on the non-dairy creamers -- always seem so chemical to me! thanks.

[olivia7261]

I so agree! Non-dairy substitutes are one big chemical. My favorite milk substitute is Edensoy rice and soy milk blend. Its naturally a little sweet b/c its made from sweet rice.
http://www.edenfoods.com/store/produc...

[Vcolavito]

Hi Everyone. It's great to hear you speaking of our products (I'm Vince from MimicCreme, btw). I wanted to let you all know we finally came out with our whipping cream which is also free of all those nasty chemicals, true to our company mission. It's called HealthyTop. It is made from almonds and cashew like all our products but has coconut and almond oil in addition, so unfortunately, the fat quotient goes up but we did it with no trans fats or hydrogenated oils. Keep an eye out for it. Thanks for all your support!

[websterhall1994]

1) I saw Mimicreme in Gourmet Glatt for the first time this week. I'm not sure what the appeal is, as it is loaded with fat and calories, but then again, so is cream.

2) For a sweet soup (an for many other things) I would go with Almond Milk. There are many varieties- plain, vanilla, chocolate, sweetened, unsweetened. I would buy plain, unsweetened for a fruit soup. In baking I love using Unsweetened Vanilla Soy Milk. Just be aware that the refrigerated Almond Breeze is OU-D (due to dairy equipment) but the shelf-stable boxed Almond Breeze is OU-Pareve. Also, unsweetened Almond Breeze has 1/2 the calories of skim milk but it is so rich.

[queenscook]

Mimiccreme has nowhere near the fat and calories of real cream. One tablespoon of Mimiccreme has 10 calories and 1 gram of fat, which is not saturated. Multiplied out, that comes to 16 grams for a cup, and 160 calories. Compared to the 800 calories and 80 grams of fat, 48 of which is saturated, in heavy cream, that's quite a favorable comparison. On a list I made for myself of the fat and calorie counts of dairy and dairy substitutes, it has only slightly more calories than whole milk, though double the fat. The appeal, at least for me, is the thickness and lack of chemicals. I have tried to use soymilk to make ice cream, and it comes out icy and extremely "thin," for lack of a better word. The ice cream I made yesterday with Mimiccreme rivals real ice cream. Maybe not Haagen-Dazs, but a decent ice cream certainly.

Here's my list (which doesn't include nut milks) for anyone who might find it of any use:
Dairy fat & calorie counts

heavy cream 1 cup 800 cal 80 g fat (48 g sat)
light cream 1 cup 480 cal 40 g fat (24 g sat)
half & half 1 cup 320 cal 24 g fat (16 g sat)
whole milk 1 cup 150 cal 8 g fat (? g sat)
2% milk 1 cup 120 cal 4.5g fat (? g sat)
1% milk 1 cup 100 cal 2.5g fat (? g sat)
fat free half & half 1 cup 160 cal 0 g fat
skim plus 1 cup 110 cal 0 g fat
skim 1 cup 80 cal 0 g fat
soymilk 1 cup 90 cal 4 g fat (.5 g sat) 3 g fiber
MimicCreme 1 cup 160 cal 16 g fat (0 sat)

Of course, as with everything, it depends on what you want it for. My sole reason for buying it was to make parve ice cream and avoid the Rich's Whip type products. For other purposes, it is possible that the thinner soymilks and nut milks would do.

[Lissy63]

In which section of Gourmet Glatt did you find the MimicCreme?

[ferret]

"1) I saw Mimicreme in Gourmet Glatt for the first time this week. I'm not sure what the appeal is, as it is loaded with fat and calories, but then again, so is cream."

It's a pareve cream substitute. It's appeal is providing the appropriate texture and flavor to meat dishes that would otherwise use cream. I use it with chicken pot pie with great success. As for caloric/fat content, sure it's more than almond milk, but as queenscook thoughtfully points out, it's well below milchig equivalents. And the fat is from nuts which contributes the "good" cholesterol.

Take a gander at the ingredients in the traditional non-dairy kosher cream substitutes sometime. Usually palm-oil with a saturated fat content.

[addicted2cake]

Maybe next time you make a cold fruit soup you could try coconut milk, one of the lower fat versions. Not sure which ones are certified kosher, but I know they're out there. I think it would taste really nice with strawberries and mangoes, but then, I love coconut.

[ferret]

Soy milk is a milk substitute. If you want a cream texture you need to go with a cream substitute.

http://www.mimiccreme.com/productsand...

[rmgmitz]

thanks! Has anyone since this mimiccreme at Fairway?

[vallevin]

I had to order it from amazon. Word of warning: test it first, mimicreme has a definite taste to it. For strawberry mango soup -- I would go with soy yogurt.

[queenscook]

Just remember, most soy yogurts with a hechsher are made on dairy equipment. This has halachic ramifications which are important to some people, while (obviously) not to others.

[GilaB]

Yes, I've seen it in the 72nd St. one, upstairs in the organics section, by the soy/rice/oat/nut milks.

[rmgmitz]

thanks, all. Unable to find it before shabbat, I ended up with a strawberry soup that had a water/white wine base and no non-dairy creamer. It wasn't bad, but I still have 4 ripe mangoes and now I need to do something with them!

[GilaB]

Peel and eat, maybe with a squeeze of lime juice and/or a sprinkling of chili powder!

If you don't mind pureeing them, you can make mango lassis (many recipes online, try this one: http://simplyrecipes.com/recipes/mango_lassi/ ) or a cold mango soup (there are many sweet versions around, but here's a more savory one: http://events.nytimes.com/recipes/6702/2003/06/25/Savory-Cold-Mango-Soup/recipe.html?scp=2&sq=bittman%20mango%20soup&st=cse

)

Avocado and tropical fruit salsa, which goes great with most simply prepared fish, chicken, or meat, doesn't require hauling out the blender: http://www.epicurious.com/recipes/foo...