Most creamy soups and pan sauces start with the same thing: a pour of heavy cream straight from the carton. It works, nobody argues, and the recipe was written that way. But if you have ditched dairy, or you are just trying to cook closer to real food, that pour is worth reconsidering.
Swap Heavy Cream for Coconut Cream in Soups and Sauces (And What to Expect)
Heavy cream is the default in most creamy soups and sauces. Coconut cream does the same job without the dairy. Here's what actually changes, and when the swap is worth making.
So whether you eat or drink or whatever you do, do it all to the glory of God.
