So, you’re vegan, but you also wish to avoid soy and control the amount of nuts you consume? (or are allergic to any of those)
Yes, it can seem daunting indeed to add further restrictions to your menu, but with the right knowledge and planning this IS possible!
I’ve had moments when I simply didn’t know what to eat – dairy wasn’t an option, but I wanted to take a break from the high calorie nuts; I’m not a big soya fan (gets me bloated), and yet I crave the creamy stuff in my diet…. Or simply wish to make a sweet dessert that tastest just like the real deal
In times like these, the following simple vegan tips come to the rescue!
I’m thrilled to share them with you, as I know these vegan hacks can be the ultimate life saver for a fellow veggie friend!
Here are 5 no-nonsense ways to make fantastic nut and soy-free whipped cream and cheese sauces
1. Coconut Whipped Cream
If you’re also avoiding nuts, the most common substitute for making whipped cream is coconut milk. When canned coconut milk is refrigerated, it becomes thick and creamy. All you have to do is mix it with an electric mixer (or by hand if you choose) until it forms peaks. You can add sugar, agave or maple syrup for sweetness as well as vanilla, amaretto or other ingredients for flavor. If it’s not forming stiff peaks, a little cream of tartar, cornstarch, tapioca flour or arrowroot powder can help.
If coconut isn’t an option, there is another way to make soy-free, nut-free, dairy-free whipped cream. The magic ingredient that makes this possible is aquafaba. Aquafaba is the liquid in canned chickpeas (and other beans) and it actually works as a vegan egg white replacer. It can be used as a leavening agent, emulsifier, and foaming agent and it’s turning the vegan world upside down!
Making aquafaba whipped cream is easy. All you have to do is mix the brine from a couple of cans of chickpeas with one-quarter teaspoon of cream of tartar. Add vanilla, sugar, and any other flavors you want and whisk the mixture, by hand or by electric mixer, until it gets fluffy and has a consistency like whipped cream. This could easily take over 15 minutes so electric might be the way to go.
3. Cheese Sauce with Nooch and Seeds
Many dairy-free cheese products are made with soy, but it is possible to find brands that are both vegan and soy-free. The problem then becomes finding cheese that is also nut-free since so many cheeses are made with cashews and other nuts. There are some vegan cheeses you can buy that are made with tapioca. Check out Vegan Cheese is Better Than Ever: Try These 11 Brands to see which are right for you.
If you’re making your own cheese sauce at home, you have options besides soy and nuts. First, there’s the old standby of nutritional yeast. It adds a cheesy flavor without soy or nuts.
4. Cauliflower Cheese Sauce
We keep telling you how magical cauliflower is because you can make so many different things out of it. Try this Luscious White Sauce Vegan Lasagna and just be sure to use a soy-free and nut-free milk.
5. Other Veggies
There are other veggies that can be used to make cheese sauce. Pumpkin puree is one.
This Fat-Free Vegan Cheese Sauce is not only vegan, it’s also gluten-free, fat-free and nut-free. It’s made with Yukon gold potatoes and zucchini with nutritional yeast and paprika. Now that’s a sauce you can feel good about drizzling over your roasted veggies!
You can also use white beans to make a cheese sauce. Simply blend cannellini or Northern beans with nutritional yeast, seeds or nut-free, soy-free vegan cheese.
See? Eating a plant-based diet that’s also free of soy and nuts doesn’t mean you can’t indulge in desserts topped with whipped cream or comforting cheesy dishes. All it takes are a few substitutions and delicious dishes are there for the taking.
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