Vrste biljnih pavlaka (Types of plant-based creams)

Biljne pavlake su zapravo široka grupa proizvoda i razlikuju se po osnovi (od čega su napravljene), masnoći i tome kako se ponašaju u kuvanju ili mućenju.

1. Sojina pavlaka

Najčešća zamena za pavlaku za kuvanje.

• Stabilna na kuvanju.
• Neutralnog ukusa.
• Dobra za sosove i supe.

2. Ovsena pavlaka

Česta zamena za pavlaku za kuvanje u lakšim jelima.

• Blago slatkasta, “mekša” tekstura.
• Može da se zgrudva na jakoj temperaturi ako se pregreje.
• Odlična za kafu, paste i lagane sosove.

Biljna pavlaka od ovsenih pahuljica bez aditiva 

3. Kokosova pavlaka

Teža, masnija i vrlo stabilna.

• Jak ukus kokosa.
• Ima visoku masnoću pa daje “bogat” osećaj jela.
• Odlična za kari, azijsku kuhinju i dezerte.

Kokosova neutralna pavlaka 

Kokosova slatka pavlaka 

Kokosova anti-inflamatorna kisela pavlaka

4. Bademova pavlaka

• Lakša i nežnija varijanta.
• Blag, orašast ukus
• Manje kremasta od sojine ili ovsene pavlake.

Dobra za lagane soseve i smutije.

5. Pirinčana pavlaka

Najblaža i najređa varijanta.

• Veoma lagana tekstura.
• Slabije zgušnjavanje.
• Često se koristi u dijetetskoj ishrani.

6. Pavlaka od indijskih oraha

Vrlo kremasta pavlaka.

• Bogata i gusta tekstura
• Neutralnija nego što zvuči
• Odlična za premium veganske soseve.

7. Pavlaka od graška (protein graška)

Izolat proteina graška.

• Visok sadržaj proteina.
• Stabilne na visokoj temperaturi.
• Neutralan ukus, dobra zamena za pavlaku za kuvanje, a u nekad i za neutralnu slatku pavlaku u sosevima i kuvanim jelima.

 Podela biljnih pavlaka po upotrebi: 

1. Za kuvanje: sojina pavlaka, pavlaka od graška, kokosova pavlaka.

2. Za kafu: ovsena pavlaka, bademova pavlaka, sojina pavlaka.

3. Za mućenje ili dezert: kokosova (visokomasna), neke sojine pavlaka varijante za slag

 Upotreba biljnih pavlaka: 

1. Najstabilnije su na toploti i neće se lako razdvajati. Za jela od testenine  i “hranu za dusu” jela. To su:

• Sojina pavlaka
• Pavlaka od graška
• Pavlaka od indijskih oraha 

2. Daju kremastu strukturu bez prejakog ukusa. Za kari i jača začinjena jela. To su:

• Ovsena pavlaka
• Sojina pavlaka
• Pavlaka od indijskih oraha 

3. Kokos ovde dominira i daje punoću. Za kafu i doručak.

• Kokosova pavlaka
• Pavlaka od graška
• Pavlaka od indijskih oraha 

4. Ovsena pavlaka je najbliža “klasičnom mlečnom” osećaju. Za dezerte i kremaste stvari. To su:

• Ovsena pavlaka
• Bademova pavlaka
• Sojina pavlaka

5. Daju stabilnost i bogatu teksturu. Za laganu ili dijetetsku varijantu. To su:

• Kokosova pavlaka (punomasna)
• Pavlaka od indijskih oraha
• Sojina pavlaka (slag varijante)

6. Lakše su, ali manje zgušnjavaju. Za lagane, dijetetske obroke gde želiš blagu kremastost bez jakog zgušnjavanja i manje masti.

To su:

• Pirinčana pavlaka
• Bademova pavlaka
• Ovsena pavlaka (light verzije)

Plant-based creams are actually a broad group of products and differ in their base (what they're made from), fat and how they behave when cooked or whipped.

1. Soy cream

The most common substitute for cooking cream.

• Stable on cooking.
• Neutral taste.
• Good for sauces and soups.

2. Oat flakes (rolled oats) cream

A frequent substitute for cooking cream (light cream or half-and-half) in lighter dishes.

• Slightly sweet, "softer" texture.
• It can coagulate at high temperature if overheated.
• Excellent for coffee, pasta and light sauces.

Plant-based oat flakes cream without additives 

3. Coconut cream

Heavier, fatter and very stable.

• Strong coconut flavor.
• It has high fat, so it gives a "rich" feeling to the food.
• Excellent for curry, Asian cuisine and desserts.

Coconut neutral cream 

Coconut heavy cream  

Coconut anti-inflammatory sour cream 

4. Almond cream

A lighter and gentler version.

• Mild, nutty taste
• Less creamy than soy cream or oat flakes (rolled oats) cream.
• Good for light sauces and smoothies.

5. Rice cream

The mildest and rarest variant.

• Very light texture.
• Less thickening.
• It is often used in dietary nutrition.

6. Cashew cream

Very creamy cream.

• Rich and dense texture
• More neutral than it sounds
• Great for premium vegan sauces.

7. Pea cream (pea protein)

Pea protein isolate.

• High protein content.
• Stable at high temperature.
• Neutral taste, a good substitute for cooking cream, and sometimes for neutral heavy cream in sauces and cooked dishes.

 Division of plant-based creams by use: 

1. For cooking: soy cream, pea cream, coconut cream.

2. For coffee: oat flakes cream, almond cream, soy cream.

3. For whipping or dessert: coconut cream (high-fat), some soy cream varieties for whipping.

 Use of plant-based creams: 

1. They are the most stable in heat and will not separate easily. For pasta dishes and "food for the soul" dishes. They are:

• Soy cream
• Pea cream
• Cashew cream

2. They give a creamy structure without an overpowering taste. For curries and stronger spicy dishes. They are:

• Oat flakes (rolled oats) cream
• Soy cream
• Cashew cream

3. Coconut dominates here and gives fullness. For coffee and breakfast.

• Coconut cream
• Pea cream
• Cashew cream

4. Oat flakes cream is the closest to the "classic milk" feeling. For desserts and creamy things. They are:

• Oat flakes (rolled oats) cream
• Almond cream
• Soy cream

5. They provide stability and rich texture. For a light or diet version. They are:

• Coconut cream (full fat)
• Cashew cream
• Soy cream (whipping variants)

6. They are lighter, but they thicken less. For light, diet meals where you want a slight creaminess without strong thickening and less fat.

They are:

• Rice cream
• Almond cream
• Oat flakes (rolled oats) cream (light version)