For the month of January across all its scoop shop locations, Salt & Straw Ice Cream is unveiling a 'Vegandulgence' menu for a limited time that's full of non-dairy treats.
Five vegan ice cream flavors in total are being introduced, including: Toasted Coconut Chocolate Chip Cookies, Elvis’ Peanut Butter Banana Split, Candied Apricot Faux-yo, Heidi Ho’s Lemon Cheesecake and Aquafaba Marshmallow Oatmeal Moon Pies—which reinterprets a classic dessert with a recipe that features "bean water." The Aquafaba Marshmallow Oatmeal Moon Pies ice cream flavor is prepared with toasted oatmeal and chickpea cookies, which have been layered with aquafaba marshmallows. In many vegan desserts and even cocktails, this unconventional ingredient, which is essentially the leftover liquid from boiling chickpeas, is gaining popularity as an egg replacer.
Some of the other standout additions in the non-dairy treats include peanut butter "bacon" butter and cashew butter.
What's Driving This Trend
- Vegan Ice Cream
- Opportunity to create innovative and delicious non-dairy ice cream flavors using unconventional ingredients like aquafaba.
- Bean Water
- Disruptive opportunity to utilize aquafaba as an egg replacer in a wide range of vegan desserts and cocktails.
- Non-dairy Treats
- Emerging market for artisanal vegan desserts, offering a delicious and cruelty-free alternative to traditional treats.
Who This Affects Most
- Ice Cream Industry
- Potential for ice cream companies to expand their product lines with vegan options and cater to the growing demand for non-dairy treats.
- Plant-based Food Industry
- Opportunity to develop innovative plant-based food products using unconventional ingredients like aquafaba in desserts and other culinary applications.
- Vegan Dessert Market
- Growing market for high-quality vegan desserts, providing businesses with the chance to tap into a consumer base seeking delicious and ethical treats.
