Cream Pasta Sauce with non-dairy cream? bad idea?
Hi everyone! I am thinking of making a cream pasta sauce from non-dairy cream. I've never done it before though and am wondering if it will taste good or not.
I live in Japan, and food is a bit expensive here. I've been buying dairy cream which is 47% milk fat but it's getting kind of expensive. It costs about $4USD for 200ml. However I can buy vegetable (植物性）cream for about $1.50 for 200ml.
If the taste isn't too different I'd rather start using the vegetable cream.
Normally, I'd experiment on my own, but cooking dinner with my friend tonight has seemed to turn into a dinner party. I dont want to experiment so many people's dinner. I also though don't want to spend tons of money on cream.
Anyways, any experience anyone?
Hello! How about making a simple bechamel sauce in place of the cream? Milk, flour and butter aren't too pricey in Tokyo.
P.S, I looked on the internet to see if there were any Japanese recipes using the vegetable fat cream. It seems you can just use it as you would cream.
Here is a simple Mentaiko Cream pasta with spinach recipe:
パスタ 100g Pasta 100g
植物性生クリーム 80cc Vegetable fat Creame 80cc
ベーコン 1枚 Bacon 1 slice
バター 10g Butter 10g
明太子 大さじ１と1/2杯 Mentaiko 1 1/2 tablespoon
ほうれん草 適宜 Spinach (As you like)
胡椒 少々 Salt/pepper to taste
Boil Pasta, Blanch Spinach, cut into bite sized pieces and set aside.
Add bacon, butter to frying pan and fry lightly.
add cream, spinach and simmer lightly. Turn off heat, add mentaiko, salt pepper to taste and mix well. Serve with pasta.
Vegetable cream!! What sort of vegetable is it made from?
Ive made cream pasta sauces I just use lactose free milk or cream. Can you get that for a fair price? Lactose free whip cream has just come on the market here in Canada the last year or so from what I have seen. Its very good. Maybe a little sweeter.
Not based on vegetable cream (which I am guessing is like Emlea in the UK) but a nut-cream; Last week I made a variation on Isa Chandra Moskowitz's 'Pizza Mac and Cheese' with a cashew based sauce. It was delicious.
I'm sure the basic sauce (e.g cashews, stock) could be adapted for the flavours you want
I think I'd go with the bechamel, with butter, flour and milk (use whole fat milk) as a safer option. Another option would be to use part cream, part milk, if you're cooking for a crowd.
What type of pasta are you making? If the cream is a major part of the sauce, I'd be wary about the non dairy cream's flavour in the final dish.
I like coconut milk sauced pastas, but these are different types of recipes (curried, carribean style) than what you are probably making. But something to experiment with if you like a creamy pasta (and depending on the cost of coconut milk in Japan I suppose!)
There's the Marcella Hazan onion and butter sauce that might be fun to try too (I've never made it, but hear it is rich, not sure if that translates as "creamy").