Plant-based Substitutes for Commonly Employed Sauces
Alicja Kowalska
2026-03-21
7 min. read
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Veganism is a dietary approach that has gained significant popularity in recent years. It involves abstaining from all animal-derived products, including meat, fish, eggs, dairy, honey and certain food additives such as gelatin or serum. Animal-derived products are also commonly present in frequently used sauces and accompaniments to dishes, but fortunately plant-based alternatives are already available in many cases. It is worth examining their composition and nutritional value in comparison to conventional products.
Plant-based alternatives for cream - possibilities
Cream is often used as a base for sauces, as an additive to soups, salads and drinks. However, since it is a dairy product, it does not meet the criteria for a vegan product. However, there are alternatives available on the market that are based on water and vegetable oil, as well as nuts, grains or legumes. On store shelves, you can find soy, vegetable, almond, kidney nut, or drink creams. They also contain emulsifiers and stabilizers, which give them a consistency similar to traditional cream. It is important to pay attention to the fat content, as cream with a lower fat content (< 30%) is better suited for cooking, while cream with a higher fat content is suitable for desserts and whipped cream. When comparing the nutritional values of traditional cream and vegan cream, it can be seen that the energy content does not differ significantly, but the content of saturated fatty acids is lower in vegan cream. However, in high-fat creams, the content of saturated fatty acids is similar to that in traditional cream. It is also important to note that vegan cream is not enriched with calcium, vitamin D, or B12, as it usually serves as an addition to a meal and not the main component.
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