Soyatoo! Whipped Rice Topping


You all know I’ve been on the lookout for a dairy-free whipped cream, especially after I found out that Reddi-Wip makes one. But I haven’t seen it anywhere except online, where you have to order a whole case of it. Most of the dairy-free whipped creams I’ve seen are soy-based, but Soyatoo! Rice Whip is made from — you guessed it: rice.

I was skeptical because I abhor rice milk, which, to me, tastes like dirty dish water. Of all the non-dairy milks, it’s my least favorite. But I was curious because, quite frankly, I’m fascinated by food that you spray out of a can.


Well, after trying Soyatoo! Rice Whip, my opinion about rice-based non-dairy products still stands. It is truly awful. In fact, it’s so foul that I couldn’t even bring myself to taste it for a second time in order to write about its repulsive flavor for this review. Fortunately, I had enough forethought to taste-test it before putting it on the Christmas Jell-O. It would’ve ruined Christmas.

By the way, if you want to impress people, make Jell-O in layers. They think it’s the most complicated thing in the world, and it is so easy. It’s not so easy, however, to stack them atop each other to create this Jell-O Tower of Terror. (My husband did it.)



I’ve never tried making whipped cream from coconut milk, but it’s supposed to be quite simple and I suspect tastes way better than anything in a can. Even though I have a nostalgic fondness for processed foods like Reddi-Wip and Kraft Easy Cheese (another dairy product you shoot out of a can), the mature eater in me knows that the more natural, the better. That goes for dairy-free alternatives as well.

More about that in my New Year’s post next week. Stay tuned!


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