It’s British Afternoon Tea Week and we have our scones and clotted cream ready!
According to our research, food producers/food bloggers make vegan clotted cream in different ways. Non-dairy alternatives such as oat milk, coconut milk, or certain dairy-free full cream products within production e.g Elmlea plant double cream are commonly used to produce vegan clotted cream.
The basic recipe involves a handful of ingredients and a relatively simple process for production. For food lovers wanting to try a quick recipe, we recommend the recipe by the National Trust:
175g of plant-based margarine
½ tsp of vanilla extract
1 tbsp oat milk
60 g icing sugar.
- Place the plant-based margarine and vanilla in a bowl and beat or whisk until light and fluffy.
- Gradually add the icing sugar until pale and fully combined.
- Add the oat milk to loosen if needed. Place into your portion-sized pots.
What sets apart the vegan and traditional recipes is the lack of heating for vegan clotted cream.
Does the quick and easy process make vegan clotted cream and other such products vulnerable to food safety concerns?
Inventory Management platforms such as NotaZone, take away all the guesswork by allowing food producers to record temperatures, goods in, cleaning schedules and recipes to ensure there is traceability at all times.
So while Vegan clotted cream may be slowly but surely catching up, food traceability and inventory management have always been on trend. If you are a food producer looking for a platform such as NotaZone, don’t wait to book your demo!