"A creamy soy milk will tend to curdle," said David Sudarsky, president of The Vegetarian Site, an online site for vegans that includes health and cooking tips.
Finding a heavy cream substitute that works equally well when heated and when frozen to make an ice cream substitute has always been a real challenge.
MimicCreme may be the answer.
An article by Eric Anderson at the TimesUnion.com site, talks about Rose Anne Jarrett's hunt for good milk substitutes when her husbands illness prevented him from having dairy. The results were good enough that she's going into business.
Last month:
MimicCreme won the "Best of the Best" award for consumables at the annual National Association of Chain Drug Stores Marketplace Conference in Boston.
MimicCreme fills a real need in the culinary products industry:
Susan Hatalsky, an associate professor in the hotel and culinary department at Schenectady County Community College, said she wasn't familiar with any heavy cream substitutes on the market.
"Certainly, it could fill a gap if someone has a lactose issue," she said.
MimicCreme is nut (almond and walnut) based and both soy- and dairy-free. It comes in both sweetened and unsweetened varieties and it's both vegan and kosher.
There are two problems. One is that it doesn't whip, although Jarrett is working on that. The other is that it's not yet available in stores, only from their website www.mimiccreme.com.
You can also contact them the old-fashioned way:
MimicCreme
1177 New Scotland Road
Albany, New York 12208
Live assistance:
518.391.2824
1.866.486.5495 (toll free US only)
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