Why switching to plant-based fats and creams makes life easier for you.
Butter and cream give rich creamy taste and texture to your dishes. Dairy products round out flavours and add a voluptuous, perhaps even sinful, edge to dishes.
As chefs, we get more and more requests for lighter dishes, dairy-free recipes and vegan dishes. Which is frustrating, because you lose all that rich depth and silky textures that only dairy can bring.
Until now. A whole new breed of plant-based fats and creams. Here’s why life in your professional kitchen is about to get much easier.
Plant-based fats and creams for one-dish-fits-all
You know how it goes. Table 5 wants three pan-fried chicken breasts but one without cream sauce and no butter in the mash potatoes. So that’s extra pans, extra hands, and eyes in the back of your head.
But what if the cream and butter are dairy-free? Entirely plant based. Suddenly it’s classic cream sauce all round. Service please.
Plant-based fats and creams for kitchen efficiency
It’s evening service and it’s crazy busy. You’ve got pans on every burner and your brain is on fire. Your cream sauce just split. You have to start again. Drop the ball and that smooth service may just turn into a car crash.
But plant-based cream doesn’t split. Not with heat or acid.
You start again, cream carton in hand. First it doesn’t budge. Then a huge glob of thick fatty cream drops into your pan. Followed by a rush of liquid. Nightmare. Too much cream, a messy blob, and your brain just exploded.
Luckily, your plant-based cream is smooth flowing. And it doesn't go bad after 3 days.
Plant-based fats and creams for more creativity
We’re getting more used to providing vegan and dairy-free options, but substitution has always been tricky, with often substandard results. Omission is even worse, with food going out on the plate that really doesn’t retain the qualities of the original dish.
With professional dairy alternatives, you have the freedom to create with a full arsenal of ingredients at your disposal. Dishes can be deliciously creamy. Rich buttery flavors become possible again. Many vegetables come alive with the addition of butter and cream. Classic dishes are on the menu again; for meat eaters, vegetarians and vegans. Catering for a dairy allergy has never been easier.