Product Review: MimicCreme
During a recent adventure at Whole Foods, I came across a little carton of non-dairy coffee creamer from MimicCreme. I usually just use unsweetened almond milk for my coffee at home, but I am trying to refrain from always having non-dairy milk at hand (because I drink way too much at times… for absolutely no reason at all). Normally, I would just keep walking, because I don’t love the concept of the non-dairy creamer. Flavors and sweeteners, unnecessary added oils and sugar? No, but thanks anyways.
What tickled my fancy (whatever that is) about MimicCreme is that the Original Unsweetened variety is made from cashews and almonds (sorry if you are allergic, you can quit reading if you desire) & does NOT contain any: gluten, soy, cholesterol, hydrogenated oils, or trans fats. The ingredient list is (somewhat) simple too.
- Purified Water
- Organic Almonds
- Organic Cashews
- Dipotassium Phosphate**
- Natural Flavors
- Organic Rice Starch
**A quick google search of “Dipotassium Phosphate” informed me that it is a highly water-soluble salt which is often used in non-dairy creamers to prevent coagulation. Ok, no big red flags, so I guess I can accept its purpose.
Now for the sake of it, lets look at the competition to compare and contrast.
Silk’s original coffee creamer contains:
- Organic Soymilk
- Palm Oil
- Maltodextrin from Corn
- Organic Evaporated Cane Juice
- Soy Lecithin
- Potassium Phosphate
- Sodium Citrate
- Tapioca Starch
- Natural Flavors
I’m not going to trash-talk Silk’s version, but you can connect the dots for yourself.
Using MimicCreme, I had to use a bit more than I expected to reach my desired creaminess. Not a ridiculous increase, just a tiny bit more. The taste is slightly nutty, almost nonexistent due to my regular usage of almond milk, and the texture is creamy as expected. I love the absence of sugar, because I absolutely loathe any form of sweetness in my coffee. One of the only negative attributes of MimicCreme is the fact that once mixed with the naturally occurring acid in coffee, the creamer tends to separate into little floating blobs that can be stirred away (but return in moments). It does not affect the taste nor the consistency of the beverage, but I’m not going to lie…it takes awhile to get used to. Besides the ‘floaters’ MimicCreme is pretty awesome & I think I will continue to purchase and consume it. Now, hopefully, I only need to buy almond milk when I need it for baking thus eliminating the temptation of having an unnecessary go-to beverage hanging out in the fridge.