Just because you’re following a plant-based diet doesn’t mean you have to miss out on cream. Soya cream is a great option for adding to puddings but what is the best way to store it for the long term?
Can You Freeze Soya Cream?
Yes, you can freeze soya cream for up to 1 month. The best way to do this is to put the cream into an airtight container just a little larger than the volume of cream you have and place that at the edge of your freezer.
Does Soya Cream Freeze Well? Sometimes
Can You Refreeze Soya Cream? Yes
How to Freeze Soya Cream
Freezing soya cream isn’t too tricky, but we’d still recommend following our steps to ensure you can use the cream later on.
- Decant: Use a container larger than the volume of cream you have. The cream is primarily water, which expands when it is frozen. To ensure it doesn’t burst the container, use one with a bit of headspace.
- Seal Tightly: Seal the soya cream container tightly, removing any that you may have spilt from the rim. That will ensure you get a better seal and that your cream is stored better too.
- Wrap: If you’re worried that the container is not fully sealed, then wrapping it in an optional layer of cling film is a good idea.
- Freeze: Freeze the soya cream at the edge of your freezer. As it doesn’t have a true texture, it will tend not to get freezer burn meaningfully. Therefore, you can keep it at the edge of the freezer and store more delicate things toward the centre.
3 Tips for Freezing Soya Cream
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing soya cream to have the best results:
Blend!
Soya cream is likely to split while it’s in the freezer. This is frustrating, but it can be reversed! Using a blender or a hand mixer with a whisk attachment, use the highest speed for around a minute to bring everything back together. This extreme force should bring the cream back together again.
Use a Freezer Bag
This can be tricky, but using a freezer bag ensures you can use the space as efficiently as possible. Freezing the cream into a flat sheet allows you to slide it down the side of other items in your freezer, which can be very convenient for long-term storage.
Label Clearly
If you’ve frozen soya cream, double cream, milk and almond milk, then you’ll find it near-impossible to decipher which is which once frozen. This is why writing a clear label is vital.
How Long Can You Freeze Soya Cream?
You can freeze soya cream for around 1 month before you’ll notice a degradation in quality.
The cream is likely to split in this time, which can be reversed, but after having split for a long time, the cream can lose flavour and texture.
Once opened, soya cream will keep in the fridge for around 1 week if you keep it in a sealed container.
How Do You Defrost Soya Cream?
The best way to defrost soya cream is to simply place the container that you’re storing it in in the fridge.
The ice will melt away overnight, and the remaining cream will then be stored at a safe temperature for dairy products.
Soya cream will tend to split when it is frozen and then thawed. To be sure that you bring the cream back to its previous quality, blend it intensely with a high-powered blender or a hand mixer with the whisk attachment. This force with emulsify the cream, making it good to use again.
Can You Refreeze Soya Cream?
Technically, yes, you can refreeze soya cream – it contains no true dairy, meaning that it is safe to refreeze if you need to.
However, you will likely see a degradation of quality over time, leading to a very poor final cream after you thaw it out.
Does Soya Cream Freeze Well?
Yes and no – soya cream will almost always split in the freezer, though this is reversible in your kitchen.
We would argue that overall, it does freeze well, since you can ensure that the cream is just as good as when you first bought it if you spend a little extra time working with it.
Related FAQs
If you’ve still got questions about freezing soya cream or soya in general, then these may help:
Yes, a dish that contains soya cream can be frozen. You may find that the cream splits somewhat and turns the resultant dish a little grainy but it will be safe to eat.
Sources
We have verified the information on this page using the following resources:
