In this brief article, we will answer the question, “What can I substitute for Nutriwhip?” with an in-depth analysis of the Nutriwhip, what are its uses, and what are the possible substituted products of Nutriwhip along with their uses.
What can I substitute for Nutriwhip?
We can have many different substituted products for Nutriwhip. These may include butter and milk, oil and dairy-free milk, full-fat coconut cream, evaporated milk, brown rice and low-fat milk, cashew cream, pureed tofu, and white beans.
Vegetable creams are traditional, flavorful, and nutritious foods usually served as a side dish or a snack. The global market of vegetable creams is rapidly growing and projected to reach USD 21.0 billion by 2027 because of several drivers (1).
Nutriwhip is a heavy cream product. It is one of the most popular non-dairy products which adds flavour and taste to many dishes such as desserts, soups, and casseroles.
According to the website Herbacibus, nutriwhip is a vegetable oil-based cream, and contains the following ingredients: Water, Hydrogenated Palm Kernel Oil (23%), Sugar, Salt, Modified Cellulose, Xanthan Gum, Sodium Alginate, Hydroxylated Lecithin (Soy), Sodium Stearoyl-2-Lactylate, Monoglycerides, Polysorbate 60, Disodium Phosphate, Sodium Citrate, Citric Acid, Artificial Flavour, Colour.
Some people are sensitive to Nutriwhip due to its heavy cream nature that might become the reason for some allergic reactions, due to the several additives of the product. So, they prefer to use substituted products of Nutriwhip to avoid such issues.
Reason to use the substituted products of Nutriwhip
In a very small amount, heavy cream can be replaced by a mixture of butter and milk. Some of the reasons to use substituted products include lactose intolerance in some people. So, they prefer to take non-dairy products as a substitute for Nutriwhip where lactose is absent.
Nutriwhip is heavy in saturated fat, which increases the weight. So, in those people who prefer to take a diet with fewer calories, they also go for substituted products of Nutriwhip. It is composed mainly of hydrogenated palm kernel oil. Crude palm oil is considered to be the richest natural source of carotenoids and also enhances immune function by a variety of mechanisms, and can improve cardiovascular health. However, the fat found in nutriwhip is hydrogenated palm oil. Hydrogenated fats often contain appreciable proportions of trans fatty acids and the effect of excessive intakes of these on health is uncertain (3).
Also, some people are not capable of consuming hydrogenated fat and food additives, such as soy lecithin a high-cholesterol diet or dairy products, they also go for substituted products of Nutriwhip such as coconut cream, butter, and pureed tofu.
Substitutes of Nutriwhip
Here, we will discuss the substituted products of Nutriwhip:
Butter and milk
Heavy cream or Nutriwhip contains a high content of fat as compared to milk. So, a mixed product of milk and butter can act as a perfect replacement for Nutriwhip in many recipes. When you are preparing a recipe, and Nutriwhip is out of hand, then you can go for the following substituted products:
- A mixture of products that contains one-quarter cup butter, that butter should be melted and unsalted with three-quarters of a cup of milk.
This product will not work as a Nutriwhip or whipped cream but it will be a good replacement in some recipes of baking products or sauces which are being prepared by using cream.
In cow’s milk, more than 98% of fats are triacylglycerols, but monoacylglycerols and diacylglycerols, free fatty acids, phospholipids, sterols, carotenoids, fat-soluble vitamins and flavor compounds are also found. Milk fat has a unique flavor and texture conferring on a wide variety of dairy products (3).
Oil and dairy-free milk
Oil and dairy-free milk mixture will be a good substitute for Nutriwhip. We can prepare a mixture of these contents as a perfect alternating product of Nutriwhip by using the following recipe:
- Take soy or rice milk with a measurement having a two-third cup quantity, and mix well with one-third cup of olive oil, which should be extra light, or margarine which should be in melted form and should also be a dairy-free product.
The mixture of these substituted products will not form a whip-like whip of heavy cream or Nutriwhip, but it can be used by chefs in many dishes to check out which product works best for their recipe.
Non-dairy milk products based on rice, soy, almond, oat, cashew milk, olive oil, avocado oil and other plant-based ingredients are being produced and brought to the market as plant-based alternatives for consumers (4).
Full-fat coconut cream
Full-fat coconut cream is another alternative product for Nutriwhip. Full-fat coconut cream has a similar texture to Nutriwhip as both these have a creamy texture. Full-fat coconut cream can also be whipped in the same way as the heavy cream is being whipped. So, the consistency of both these products is also almost similar.
For a perfect whipped full-fat coconut cream, follow the following steps:
- Firstly, take the can of coconut cream with full fat and chill it fully in the fridge until the desired form or it can be kept overnight.
- Then open the can, just use the solid portion of cream while discarding all the other liquid portions.
- Use a chilled bowl, where you place the scoop of cream and blend it well with a blender or handheld mixer.
Coconut cream emulsion extracted from mature fruits of Cocos nucifera L. is considered a complex multicomponent fluid, typically composed of fat, protein, carbohydrate, and minerals. Coconut milk is extracted from grated mature coconut meat (Kernel) by pressing or squeezing with the addition of water as a diluted emulsion that contains not less than 12.7% of total solids, 2.7% of non- fat solids, and 10% fat. While coconut cream is a pure, undiluted emulsion made from the same mature coconut kernel, it contains a minimum of 25.4% of total solids, 5.4% non- fat solids, and 20% fat (5).
Full-fat coconut cream can be used as a perfect substituted product for Nutriwhip in most dessert recipes. But this full-fat coconut cream has its taste due to which it can’t be used in all the recipes.
Full-fat coconut cream is mostly in those savoury dishes or sweet recipe products where full-fat coconut milk is required.
Evaporated milk is creamier and thicker as compared to regular milk. People who wish for a healthier substituted product for Nutriwhip can go for evaporated milk. Evaporated milk contains more calories and also a good content of saturated fat as compared to other products. So, evaporated milk is a healthier substitute in recipes for Nutriwhip.
Evaporated milk, which is also known as (unsweetened) condensed milk, is a concentrated canned dairy product obtained by removal of more than 50% of the water from fresh milk by evaporation. According to the United States Code of Federal Regulations, evaporated milk should contain not less than 6.5% by weight of milk fat, not less than 16.5% by weight of milk solids not fat, and not less than 23% by weight of total milk solids (6).
Evaporated milk can not form a whip.
Other FAQs about Heavy cream that you may be interested in.
In this brief article, we have answered the question, “What can I substitute for Nutriwhip?” with an in-depth analysis of the Nutriwhip, what are its uses, and what are the possible substituted products of Nutriwhip along with their uses.
- Boukid, Fatma, et al. Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods, 2021, 10, 2550.
- Imoisi, O. B., et al. Palm oil, its nutritional and health implications. J Appl Sci Environ Manage, 2015, 19, 127-133.
- Lee, Chia-Lin, et al. Standards and labeling of milk fat and spread products in different countries. j food drug anal, 2018, 26, 469-480.
- Craig, Winston J., and Cecilia J. Brothers. Nutritional Content of Non-Dairy Frozen Desserts. Nutrients, 2022, 14, 4150.
- Maghazechi, Avan, et al. Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range. Food Sci Nutr, 2022.
- Wu, Jianfeng, et al. Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trend Food Sci Technol, 2021, 108, 287-296.