HOME > Chowhound > Kosher >

looking for good non-dairy creamer- don't care about fat or health

r
Rgosdin Sep 26, 2011 07:35 AM

Okay, so I'm doing some holiday cooking and am new to kosher cooking. I don't live in an area like NYC with lots of products- just a very mainstream grocery store. I don't care about health for holiday cooking- I'm trying to make food that tastes good. What are my best options for a non-dairy creamer? Most don't seem to have near enough fat. Should I consider half mayo, half something else?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. a
    avitrek RE: Rgosdin Sep 26, 2011 07:49 AM

    It depends on the recipe and what was originally called for. What is your original non-kosher recipe?

    1. m
      mrotmd RE: Rgosdin Sep 26, 2011 11:24 AM

      I agree with avitrek. The choice of replacement is based on the purpose of the use. On the other hand, if the original recipe is that good with dairy, rather than being dissapointed with the substitute, consider recipes that are originally meant to be Parve. After a while of being kosher, we moved away from trying to adapt everything we use to do before. If something we like has to be dairy, leave it for a dairy meal :) Good luck

      1. h
        helou RE: Rgosdin Sep 26, 2011 11:54 AM

        I've used soy milk (plain - not vanilla) and sometimes Coffee Rich (non dairy creamer), when it's needed to add a milk/cream liquid to a kugel, and I think they're sold in many mainstream stores. I don't think they taste good as a lightner in coffee, where you really taste them. You could use these and add a bit of extra oil. It may be only personal preference, but I loathe the Kineret brand.
        If you search this board, you'll see a lot of people really like mimiccreme. You can go on their website http://www.mimiccreme.com to see if it's sold somewhere near you.

        1. f
          ferret RE: Rgosdin Sep 26, 2011 12:43 PM

          Mimiccreme is the best I've found and they have a whippable product also. "half mayo" seems like a fairly awful solution (depending on what you're using it for, obviously).

          11 Replies
          1. re: ferret
            d
            DeisCane RE: ferret Sep 26, 2011 12:51 PM

            We use mayo for mashed potatoes with success, but agree that it would be pretty bad in an ice cream maker. It really depends on the food!

            1. re: DeisCane
              r
              Rgosdin RE: DeisCane Sep 26, 2011 01:11 PM

              These are actually kosher style recipes I'm using that call for the non-dairy creamer. I learned the hard way that some recipes just need to stay dairy and if there aren't many kosher style recipes for something, it's sometimes for good reason.
              How about veal meatloaf, for example? Recipe calls for non-dairy creamer but generally I find them kind of gross.

              1. re: Rgosdin
                g
                GilaB RE: Rgosdin Sep 26, 2011 01:17 PM

                I would use Mimiccreme, although the recipe writer was probably thinking of Rich's Whip or a similar product. Mimiccreme tastes better and isn't a mass of artificial chemicals.

                1. re: GilaB
                  d
                  DeisCane RE: GilaB Sep 26, 2011 01:26 PM

                  If you don't care about keeping kosher, why not just use light cream? Or even whole milk?

                  1. re: DeisCane
                    r
                    Rgosdin RE: DeisCane Sep 26, 2011 03:42 PM

                    But I do care about keeping Kosher, just to make that clear. I'm just new to it, trying to learn the best products. Thanks for all help.

                  2. re: GilaB
                    f
                    ferret RE: GilaB Sep 26, 2011 02:09 PM

                    I've used the Mimiccreme with meat dishes and I think it tastes fine (much better than Rich's). Has a hint of nuttiness which is not unpleasant in a meat dish.

                    1. re: ferret
                      c
                      cappucino RE: ferret Sep 26, 2011 04:15 PM

                      In past years, I have used Coffee Rich in kugels (klutsky kugel for example--noodles and broccoli, squash kugel), but in recent years, I have aimed to stay away from the savory recipes that call for cream and definately to stay away from the Coffee Rich in those. I am using almond milk in my baking and that is giving me joy as it does not taste artificial.

                      1. re: cappucino
                        v
                        vallevin RE: cappucino Sep 26, 2011 07:00 PM

                        First a foodie question...Cream in the meatloaf? I guess to keep it moist....it can't be a flavor thing.

                        I have one cookbook that suggests making a milk substitute by just combining 1 cup of water with 1 egg.

                        Good luck.
                        Shana Tovah

                  3. re: Rgosdin
                    c
                    cappucino RE: Rgosdin Sep 27, 2011 03:28 AM

                    The secret to soft meatloaf is taking challah bread and letting it sit in a bowl of with water until it sops it all up. Then mix into the meat mixture using your hands (of course). Non dairy creamer isn't necessary.

                    1. re: cappucino
                      c
                      cheesecake17 RE: cappucino Oct 27, 2011 07:12 PM

                      I've done this successfully with a piece of leftover frozen and defrosted challah. Really a great trick. Also shredded zucchini makes a very moist meatloaf.

                2. re: ferret
                  d
                  danany RE: ferret Oct 27, 2011 11:42 AM

                  Agree whole-heartedly with helou and ferret.

                  Coffee Rich or other non-dairy creamers taste so artificial. I only use the MimicCreme line now. It's all natural (made from nuts) and can be found at Whole Foods, Mrs. Greens and online. Totally worth it. It comes in sweetened, unsweetened, coffee cream and one for whipping.

                  For a fantastic milk substitute I absolutely prefer unsweetened almond milk over soy milk. Almond milk doesn't have the grit that soy milk has and is great. If your recipe calls for whole milk, then I take almond milk and mix in a bit of unsweetened MimicCreme until I get the consistency I need.

                3. a
                  artemis RE: Rgosdin Nov 1, 2011 05:51 PM

                  Check out the Couldn't Be Parve blog - Shoshana is the master of all non-dairy alternatives.

                  Show Hidden Posts