Lactose-free creamer is a dairy-free substitute made from a nut blend that can be used in the same measured amounts as regular creamer. It offers health benefits and can be used in a variety of recipes, but may require shaking or stirring before use and may contain brown bits that are part of the natural cream base.
Lactose-free creamer is a dairy-free substitute for creating cream-based foods, such as cakes or ice cream. The Lactose Free Base Creamer uses a nut blend as the base for the creamer, negating the need for dairy ingredients. Common nut blends include almonds and cashews.
Many people’s bodies are intolerant to dairy products. Milk and cream are made up of a main sugar called lactose. The human body uses lactase enzymes within the small intestine to break down the sugar lactose. Lactose intolerant people are deficient in lactase enzymes, leading to painful bloating and other digestive problems.
The typical blend of nuts in lactose-free cream – almonds and cashews – offers many health benefits for people who are lactose intolerant. Almonds provide important antioxidants in the form of Vitamin E. Cashews help the human body by providing important amino acids. Some amino acids must be consumed through the diet because the human body does not create all 20 necessary amino acids. Amino acids create proteins within the body for muscle generation.
Cooking with alternative ingredients commonly requires the cook to convert the amount of ingredients. This conversion process can be frustrating, affecting the quality and taste of the final meal if the substitute ingredient is not measured correctly. Most types of lactose-free creamer can directly replace creamer in the same measured amounts for any recipe.
Similar to dairy creamer, lactose-free creamer is normally available in sweetened and unsweetened varieties. Cooks can use the unsweetened version for baking recipes and gravies or dips. The sweetened custard varieties work well with homemade ice cream and whipped toppings.
Unlike dairy creamer, the combined ingredients within lactose-free creamer tend to clump over long periods of storage. Cooks should be aware that cream must be shaken or stirred to regain the mixed consistency for proper cooking. Long storage times commonly require freezing of the cream. Many creamer manufacturers suggest that any defrosting process should take place in the refrigerator, rather than on a table or kitchen counter. Defrosting in the refrigerator prevents ice crystals from building up within the cream mixture.
Consumers may notice small brown chunks within the creamy lactose-free custard blend. Most cooks are familiar with the uniform color and texture of dairy cream throughout the ingredient. Lactose-free cream, however, will naturally show nutty bits, like the skin. These brown portions are part of the natural cream base; cooks should not attempt to remove chunks or assume the cream has gone bad.
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