Soy cream: A creamy, low‑calorie boost for soups and more
Cauliflower, cucumber, broccoli, and tomato soups are often whitened with cream. However, there's another product on store shelves that can handle this task even better.
Some people add sweet cream to their soup, while others temper regular cream or yogurt, but since discovering a plant-based alternative, I use it without hesitation. Soy cream, as it's called, works wonderfully, not only for a vegan diet. It enhances the taste, adds a delicate note, and also supports New Year's weight loss resolutions.
How to whiten soup?
Soy cream is a product that should be used not only by vegans. It works great for whitening soups and sauces, and it is healthy and light. It has 142 calories per 3.5 oz, while regular heavy cream has 293. Thanks to this, the soy alternative becomes an ally for anyone on a diet who dreams of creamy soup.
Due to its content of plant-based protein, vitamins, and minerals, soy cream not only makes soup creamy but also provides the body with essential nutrients.
It is rich in plant-based protein, vitamins, and minerals, and does not contain cholesterol. It also contains B vitamins, iron, and calcium, which are important for the proper functioning of the body. Additionally, its slightly nutty flavor gives dishes an oriental character.
What is soy cream good for?
Soy cream is the perfect solution for people with lactose intolerance or milk allergies. It is also an excellent alternative for vegans. Due to its versatility, it can replace cream in many recipes. It's great for thickening and enhancing the flavor of creamy soups, such as broccoli, mushroom, or tomato soup.
You can add it to pasta sauces, potatoes, or meat; it also works as a base for preparing puddings, creams, and ice creams. It can also be added to lasagna, casseroles, or risotto. It's definitely worth trying this substitute in your kitchen.
