Although I have yet to try it, I just read about MimicCreme on 101 Cookbooks. It seems to be a straight substitution for dairy cream, crafted from almonds and cashews. It’s dairy- and gluten/wheat-free. There is an unsweetened version, as well as two sweetened versions (one with regular sugar, one with a sugar alcohol). From everything I can deduce, it’s heat stable (meaning I have something actually cream-like in my tea!!!) and can be used 1:1 in any recipe normally calling for dairy cream.
One of the things I’ve missed since being on the candida diet is cream in my tea. I could deal with the lack of sugar, if I could just have some cream. No dairy-, sugar-, and soy-free milks I’ve found have had the right mouthfeel to replicate cream in tea. I’ve tried various rice milks, almond milks and hemp milks. Almond Dream is the closest thing I can find to be heat-stable. It does make some lovely chai. But it’s just not the same in a nice cup of Assam breakfast tea.
I’ve long heard of cashew cream, but never really found the motivation to try it out. I’ve never cared for cashews on their own. I don’t particularly dislike them, but I’ve never sought them out.
MimicCreme does not seem to be available for retail in Arizona, so I might just buck up and buy a quart (aseptically packaged and shelf-stable, like most dairy-free milks) online. I’ll report back when and if I do get some and try it out.
