Joy the Baker's Lemon Creme with Oat-Thyme Crumble is entirely dairy-free despite what appears to be a thick milky filling. Joy wrote the post while on vacation in an excited frenzy, describing the dish as delectable and decadent despite its alternative ingredients.
Joy mashed silken tofu in a food processor for the Oat-Thyme Crumble. She describes the ingredient as "Dude proof tofu" as few would notice the difference between the soy-based product and heavier cheeses.
Granola mixed with thick bits of coconut and helpings of cornmeal provided for the crunchy topping. Thyme provided yet another unexpected element to the dish as the savory spice is seldom used when making breakfast or dessert parfaits such as this one.
Lactose Intollerant Trifles
The Lemon Creme with Oat-Thyme Crumble is Dairy-Free
Trend Themes
1. Dairy-free Desserts - There is a growing trend towards incorporating alternative ingredients to create desserts without dairy.
2. Plant-based Proteins - Using non-dairy sources of protein, such as tofu, in desserts is becoming more popular as people look for alternatives to traditional ingredients.
3. Savory, Unexpected Flavors in Sweet Dishes - Adding herbs or spices not commonly used in desserts to create new and unique flavor profiles is gaining traction.
Industry Implications
1. Food - Food and beverage companies can create new, innovative products that cater to consumers who are looking for dairy-free desserts.
2. Health and Wellness - Companies in the health and wellness industry can market non-dairy desserts as a healthy option for those with lactose intolerance or dietary restrictions.
3. Plant-based Foods - This trend presents an opportunity for companies in the plant-based food industry to expand their product offerings into the dessert category.