Plant cream

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Strawberry rhubarb pie with Genovese basil ice cream made using MimicCreme, a nut based plant cream.

Plant cream is a general term for any non-dairy cream analogue that is derived from a plant source. No formal or legal definition for plant cream exists in most countries. The most common varieties are soy cream and oat cream, but there are also other varieties available which are rice or nut based.[1][2][3]

There are a variety of reasons for consuming plant cream, including severe diseases like PKU, making digestion of animal proteins (especially casein found in dairy) very difficult or even impossible, lactose intolerance and milk allergy (approximately 3% of people are allergic),[4] Jewish Kashrut (plant cream is Pareve), veganism or ovo-vegetarianism, and the avoidance of dairy products, considered unappealing by some people. Soy free and gluten free plant creams are marketed towards people with multiple food allergies and coeliac disease.

Plant milk is considered by many Westerners as a substitute for dairy milk, but plant milks are commonly manufactured and used in places where cow's milk is unknown or unavailable in large quantities, or is unpopular because of cost.

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