-
Cream Substitutes
The cream is the top layer of fresh milk that consists mainly of fat. It can be somewhere between 10% and 39% fat, depending on the kind of cream being made. The cream is typically used in kitchen recipes for sweet or savory dishes, or as an ingredient in sauces, soups, puddings, custards, and cakes. Light cream and a half and half are often added to coffee and beverages. A teaspoon of heavy cream contains 52 calories, 5.6 grams of fat, and only 0.1 grams of protein and carbs.
There are substitute products, such as non-dairy latte and pudding, for heavy cream and whipped cream. Nondairy variations to milk are derived from coconut milk, with many handmade versions coming closely to resemble dairy-free cheeses and yogurts. Like dairy-free varieties, some milk alternatives are made with soy, cashews, pine nuts, or any other nuts, or a blend of vegetable oils.
In general, nondairy cream is lower than dairy cream in calories and fat. Buddhist-derived vegan versions contain no protein, though the specific carbohydrate content varies. Some alternative is incredibly processed and contains elements such as high-fructose corn syrup or partially hydrogenated vegetable oils, which are known to cause trans-fat.