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Did you ever consider using a plant based alternative for traditional cream?

They used to say: “real chefs use real cream” as the cheap alternatives did not come even close to the taste of real dairy cream. They were mainly used by chefs who couldn’t afford dairy cream. With the offer currently available, we think it is time to re-consider modern, very versatile types of cream alternatives and unleash the opportunities that these creams can bring to us.

Here, for example, we used Meadowland Classique cream alternatives to create an airy shellfish sauce with tortellini:

Blue Band cream

Tasty plant based alternative

Especially if you are looking for a lighter alternative to match the more delicate types of fish, consider to use a modern cream alternative that is made of vegetable oils instead of animal fat. Most dairy cream alternatives contain buttermilk for a dairy taste, but the animal fat is replaced with vegetable fat. The taste of these creams is therefore subtle, which is ideal to bring out the flavours of the herbs, wine and shallots in the sauce and if you don’t want to overpower the delicate flavor of the fish.

We grilled this vegetable based cream in the oven for a delicious combination with angler and fresh herbs.

vegetable based cream

Easy preparation

Modern creams based on vegetable fats can be great in hectic kitchens. Dairy cream alternatives are very stable and reduce quickly, so no unexpected issues with splitting or separation of cream when a junior in your kitchen is not paying attention.

Let them try making this truffle foam for a perfect match with coquilles and goat cheese:

Truffle Foam cream

Consumers are asking for it

Whether it is French, Italian or Scandinavian cuisine, fish has been paired with delicious rich cream sauces for ages. When using a more traditional, round, rich sauce, real dairy cream is ideal as the animal fat brings a rich and intense flavor to the sauce. As the modern consumer ask for lighter dishes, it is important to balance the rest of the plate with lighter vegetables – or: try using a plant-based alternative. This will cater the demand for lighter dishes even better. Like in our deconstructed tzakiki based on Meadowland Classique cream served with grilled sardines:

Blue Band cream served with grilled sardines

Or in a carbonara mousse for a delicious pairing with Tarbot:

Carbonara Mousse
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