Steamy fettuccine alfredo, melted chocolate dripped over soft serve, banana splits covered in whip; what’s not to like about creamy? Traditionally a gift from our cows, goats, and sheep, times they are a-changin’. People are cutting back or cutting out dairy for many reasons, including personal and planetary health. Luckily, there are many alternatives to animal-based dairy products because creamy is critical to culinary success.

Creamy reminds us how important texture is to the enjoyment of eating. We know our tongue responds to sweet, sour, salty, bitter, and umami (savory), but our attraction to creamy means something else is going on: that we also engage with the way food feels. The tongue welcomes the fluffy richness that cradles and caresses with creamy. The sensation of taste and touch captivates our tongue and brain when we eat.

Whether animal (think cheese) or plant (think avocado), creamy is often a result of high fat. But it doesn’t have to be. The plant world is filled with fat-based creamy such as oat milk (look for barista blend for the creamiest), pesto with olive oil, ice cream made from coconut milk, and cashew cheeses. But you can also find plant-creamy without high fat (think baked sweet potato, black bean soup, and chia soymilk pudding).

Whether we get our creamy kick from animals, plants, fat, plant fiber, or all the above – make sure you get some, especially if you are cutting down on animal foods. Eaters love creamy. It is a super vital texture to search out when creating satisfying dishes and meals.

Here’s Epicurean Group’s recipe for silky-smooth Butternut Bisque. Note how easy it is to replace animal-based dairy with creamy from non-animal sources.