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Soy whipped cream

Our recipe for whipped soy cream that is made with soy milk and canola oil is a good alternative to traditional cooking cream. And it’s free of animal products.
The nutritional information for this ingredient comes from one of our recipes and may deviate from that of commercial products
Macronutrient carbohydrates 11.98%
Macronutrient proteins 5.87%
Macronutrient fats 82.15%
Ω-6 (LA, 6.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 2.9g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 2:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 6.12 g to essential alpha-linolenic acid (ALA) 2.86 g = 2.14:1.
Ratio Total omega-6 = 6.12 g to omega-3 fatty acids Total = 2.86 g = 2.14:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Pictogram nutrient tables

Whereas soy cream is used to give soups and entrées a creamy flavor, whipped soy cream is the perfect way to top off sweet dishes and desserts. The type of oil used will alter both versions so that they have a slightly different taste as well as a different nutritional profile. For example, when canola oil is used in place of olive oil the soy cream and soy whipped cream contain higher amounts of alpha-linolenic acid and vitamin E.

Culinary uses:

Since the soy whipped cream doesn’t contain any animal products, it is an ideal cream substitute for vegans. And since it is also lactose-free, it is a good substitute for people who are lactose intolerant — even though it doesn’t whip up quite as well. In addition, it can be used in sweet dishes and baked goods or to make soups creamier.

Not only vegans and vegetarians should read this:
A Vegan Diet Can Be Unhealthy. Nutrition Mistakes.

Making homemade soy whipped cream:

The following link will take you to our recipe: Soy Whipped Cream.


Whereas our soy cream is made with only two ingredients (milk and canola oil), our whipped soy cream also includes agar-agar. This ingredient is a plant-based alternative to gelatin that serves as a thickener. However, it has to be heated first.

Additional information:

More information about the main ingredients used can be found here:
-> Soy Cream
-> Agar-agar