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.
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.
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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.