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. And a whole new breed of plant-based fats and creams. Here’s why life in your professional kitchen is about to get a whole lot 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. 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.
Get your grill to go further – add interest to a classic steak by serving a smaller portion of meat and getting inventive with vegetable sides. How about a creamy horseradish slaw and mixed vegetable crisps, with a salad of baby kale and radicchio?
Garnish to the max – a simple entrée becomes a work of art when you get creative with veg. Think about simple accents of flavour and really pushing the presentation. A dish like pan-fried duck breast becomes a work of art when served over a creamy celeriac purée, with jewelled dice of sous vide beetroot, crispy carrot shards and a faintly anise jus.
Switch up classics – use your seasonal palate of veg for a fresh take on old favourites. Serve up sharp Asian slaws, or gratins of greens. Make a mushroom tarte tartin with syrupy balsamic shallots or mix chard stems in your mirepoix.
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 has just split. You will need to start again. Drop the ball and that smooth service may just turn into a car crash.
But plant-based cream won't split. Not with heat or acid.
You’ve started again, cream carton in hand. First it won'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 won’t go on the turn after 3 days either.
Plant-based fats and creams for increased creativity
We are 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 the full arsenal of ingredients at your disposal. Dishes can be deliciously creamy. Rich buttery flavours become once more possible. Many vegetables come alive with the addition of butter and cream. Classic dishes are on the menu once again; for meat eaters, vegetarians and vegans. Catering for a dairy-allergy has never been easier.