{"id":196302,"title":"Jak\u00e9 rostlinn\u00e9 ml\u00e9ko pou\u017e\u00edt na pe\u010den\u00ed?","modified":"2026-10-31T16:51:32+01:00","plain":"S\u00f3ja pom\u016f\u017ee kr\u00e9mu ztuhnout, oves dod\u00e1 mou\u010dn\u00edku vl\u00e1\u010dnost, mandle neud\u011blaj\u00ed skoro nic. P\u0159i pe\u010den\u00ed rozhoduj\u00ed o v\u00fdsledku b\u00edlkoviny a tuk uveden\u00e9 na zadn\u00ed stran\u011b krabice, ne slovo \u201erostlinn\u00fd\u201c vyti\u0161t\u011bn\u00e9 vp\u0159edu. Zb\u00fdv\u00e1 jen v\u011bd\u011bt, kterou otev\u0159\u00edt podle toho, co pr\u00e1v\u011b p\u0159ipravujete.\n\n\n\nCo se mezi jednotliv\u00fdmi n\u00e1poji skute\u010dn\u011b li\u0161\u00ed\n\n\n\nK p\u0159edv\u00edd\u00e1n\u00ed toho, jak se rostlinn\u00fd n\u00e1poj zachov\u00e1 p\u0159i pe\u010den\u00ed, sta\u010d\u00ed t\u0159i \u010d\u00edsla. B\u00edlkoviny dod\u00e1vaj\u00ed pevnost a barvu: pr\u00e1v\u011b d\u00edky nim kr\u00e9m tuhne a povrch zl\u00e1tne. Tuk dod\u00e1v\u00e1 vl\u00e1\u010dnost a zpomaluje tvrdnut\u00ed bezlepkov\u00e9 st\u0159\u00eddky, kter\u00e1 rychle vysych\u00e1. Cukry zase podporuj\u00ed zbarven\u00ed.\n\n\n\nPlnotu\u010dn\u00e9 kravsk\u00e9 ml\u00e9ko obsahuje p\u0159ibli\u017en\u011b 3,4 g b\u00edlkovin a 3,5 g tuku na 100 ml. S\u00f3jov\u00fd n\u00e1poj se mu bl\u00ed\u017e\u00ed. Ostatn\u00ed jsou p\u0159ev\u00e1\u017en\u011b voda: mandlov\u00fd n\u00e1poj \u010dasto obsahuje 2 a\u017e 4 % mandl\u00ed, zbytek tvo\u0159\u00ed voda a emulg\u00e1tor.\n\n\n\nJedno pravidlo m\u00e1 p\u0159ednost p\u0159ed v\u0161emi ostatn\u00edmi: vyb\u00edrejte neslazen\u00e9 a neochucen\u00e9 varianty. Slazen\u00fd vanilkov\u00fd n\u00e1poj naru\u0161\u00ed rovnov\u00e1hu t\u011bsta, jeho\u017e suroviny jsou odv\u00e1\u017een\u00e9 na gram p\u0159esn\u011b. Dal\u0161\u00ed z\u00e1kladn\u00ed doporu\u010den\u00ed najdete v na\u0161ich p\u011bti pravidlech bezlepkov\u00e9ho pe\u010den\u00ed.\n\n\n\nN\u00e1poj (100 ml)B\u00edlkovinyTukK \u010demu se hod\u00ed nejl\u00e9peNeochucen\u00fd s\u00f3jov\u00fd3 a\u017e 3,5 g1,8 a\u017e 2 gKr\u00e9my, flany, sm\u011bsi, kter\u00e9 mus\u00ed ztuhnoutOvesn\u00fd0,5 a\u017e 1 g0,5 a\u017e 1,5 g (3 g ve verzi barista)Dorty, chleb\u00ed\u010dky, kynut\u00e1 t\u011bstaMandlov\u00fd0,4 a\u017e 0,5 g1 a\u017e 1,5 gPala\u010dinkov\u00e1 t\u011bsta, muffiny, nic, kde m\u00e1 zaji\u0161\u0165ovat pevnostR\u00fd\u017eov\u00fd0,1 a\u017e 0,3 gp\u0159ibli\u017en\u011b 1 gNouzov\u00e9 \u0159e\u0161en\u00ed, dod\u00e1 cukr a jen m\u00e1lo dal\u0161\u00edhoKokosov\u00fd (plnotu\u010dn\u00fd v plechovce)1 a\u017e 2 g17 a\u017e 22 gGanache, hutn\u00e9 flany, \u0161lehan\u00e9 kr\u00e9my\n\n\n\nTyto hodnoty jsou orienta\u010dn\u00ed. Ka\u017ed\u00e1 zna\u010dka m\u00e1 sv\u00e9 slo\u017een\u00ed a jedin\u00fdm spolehliv\u00fdm vod\u00edtkem z\u016fst\u00e1v\u00e1 etiketa na zadn\u00ed stran\u011b obalu.\n\n\n\nRostlinn\u00e1 smetana p\u0159idan\u00e1 do hork\u00e9 sm\u011bsi: \u010d\u00edm je tu\u010dn\u011bj\u0161\u00ed, t\u00edm men\u0161\u00ed je riziko, \u017ee se sraz\u00ed.\n\n\n\nVl\u00e1\u010dn\u00e9 mou\u010dn\u00edky: s\u00e1hn\u011bte po verzi barista\n\n\n\nOzna\u010den\u00ed \u201ebarista\u201c nen\u00ed vyhrazen\u00e9 jen k\u00e1v\u011b. Tyto n\u00e1poje obsahuj\u00ed p\u0159idan\u00fd tuk, kolem 3 g na 100 ml oproti 0,5 a\u017e 1,5 g u b\u011b\u017en\u00e9 varianty, a tak\u00e9 stabiliza\u010dn\u00ed soli, kter\u00e9 br\u00e1n\u00ed sr\u00e1\u017een\u00ed p\u0159i zah\u0159\u00e1t\u00ed nebo p\u0159i styku s kyselinou.\n\n\n\nV t\u011bst\u011b na mou\u010dn\u00edk tento tuk zast\u00e1v\u00e1 roli plnotu\u010dn\u00e9ho ml\u00e9ka: obaluje \u0161kroby, zadr\u017euje vodu a udr\u017euje st\u0159\u00eddku m\u011bkkou i druh\u00fd den. U bezlepkov\u00e9ho pi\u0161kotu, kter\u00fd vysych\u00e1 b\u011bhem \u010dty\u0159iadvaceti hodin, je rozd\u00edl patrn\u00fd u\u017e druh\u00fd den. Pou\u017e\u00edv\u00e1m ho bez dal\u0161\u00edch \u00faprav v bezlepkov\u00e9m \u010dokol\u00e1dov\u00e9m pi\u0161kotu, jako n\u00e1hradu gram za gram, nikoli podle objemu, proto\u017ee ne v\u0161echny n\u00e1poje maj\u00ed stejnou hustotu (viz pro\u010d p\u0159i bezlepkov\u00e9m pe\u010den\u00ed v\u00e1ha m\u011bn\u00ed v\u0161e).\n\n\n\nOves dod\u00e1v\u00e1 i vlastn\u00ed cukry, podle zna\u010dky 3 a\u017e 7 g na 100 ml, kter\u00e9 vznikaj\u00ed rozkladem jeho \u0161krobu. Mou\u010dn\u00edk tak rychleji hn\u011bdne. Pokud va\u0161e trouba pe\u010de prudce, rad\u011bji sni\u017ete teplotu o 10 \u00b0C, ne\u017e abyste zkracovali dobu pe\u010den\u00ed.\n\n\n\nOvesn\u00fd n\u00e1poj ve verzi barista: tu\u010dn\u011bj\u0161\u00ed a stabiln\u011bj\u0161\u00ed ne\u017e b\u011b\u017en\u00e1 varianta.\n\n\n\nKr\u00e9my a flany: s\u00f3ja zpevn\u00ed, mandle neudr\u017e\u00ed\n\n\n\nCukr\u00e1\u0159sk\u00fd kr\u00e9m dr\u017e\u00ed p\u0159edev\u0161\u00edm d\u00edky \u0161krobu, ale ml\u00e9\u010dn\u00e9 b\u00edlkoviny mu dod\u00e1vaj\u00ed plnost, tedy konzistenci, kter\u00e1 obal\u00ed l\u017e\u00edci. Se s\u00f3jov\u00fdm n\u00e1pojem tuto plnost z\u00edsk\u00e1te tak\u00e9. S mandlov\u00fdm nebo r\u00fd\u017eov\u00fdm vznikne m\u011bkk\u00fd \u0161krobov\u00fd gel, kter\u00fd v chladu pou\u0161t\u00ed vodu, zejm\u00e9na po noci v lednici.\n\n\n\nN\u00e1\u0161 vegansk\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m proto vych\u00e1z\u00ed z neochucen\u00e9ho s\u00f3jov\u00e9ho n\u00e1poje a tuk se do n\u011bj p\u0159id\u00e1v\u00e1 p\u0159i chladnut\u00ed, nikoli b\u011bhem va\u0159en\u00ed.\n\n\n\nDv\u011b u\u017eite\u010dn\u00e9 z\u00e1sady. S\u00f3jov\u00fd n\u00e1poj se p\u0159i styku s kyselinou sr\u00e1\u017e\u00ed: l\u017e\u00edc\u00ed citronov\u00e9 \u0161\u0165\u00e1vy nebo octa ho m\u016f\u017eete z\u00e1m\u011brn\u011b srazit a nahradit tak kysan\u00e9 ml\u00e9ko v t\u011bst\u011b s pr\u00e1\u0161kem do pe\u010diva. Naopak citronovou sm\u011bs se s\u00f3jov\u00fdm n\u00e1pojem je t\u0159eba zah\u0159\u00edvat bez varu, nebo pou\u017e\u00edt stabiln\u011bj\u0161\u00ed kokosovou smetanu.\n\n\n\nFlany a cr\u00e8me br\u00fbl\u00e9e pot\u0159ebuj\u00ed tuk, ne vodu. Plnotu\u010dn\u00e9 kokosov\u00e9 ml\u00e9ko z plechovky nebo sm\u011bs s\u00f3jov\u00e9ho n\u00e1poje a kokosov\u00e9 smetany zajist\u00ed pevn\u00e9 ztuhnut\u00ed. S mandlov\u00fdm n\u00e1pojem vznikne flan, kter\u00fd pou\u0161t\u00ed vodu.\n\n\n\nCukr\u00e1\u0159sk\u00fd kr\u00e9m se s\u00f3jov\u00fdm ml\u00e9kem: plnost mu dod\u00e1vaj\u00ed b\u00edlkoviny, nejen \u0161krob.\n\n\n\nSmetany ke \u0161leh\u00e1n\u00ed: co se vy\u0161leh\u00e1 a co spadne\n\n\n\nAby \u0161la smetana vy\u0161lehat, pot\u0159ebuje dostatek tuku k vytvo\u0159en\u00ed stabiln\u00ed s\u00edt\u011b, v praxi alespo\u0148 25 %. V\u00fdrobky s ozna\u010den\u00edm \u201eke \u0161leh\u00e1n\u00ed\u201c na s\u00f3jov\u00e9m nebo kokosov\u00e9m z\u00e1klad\u011b obsahuj\u00ed 24 a\u017e 31 %: jen ty se daj\u00ed spolehliv\u011b vy\u0161lehat.\n\n\n\nSmetany ozna\u010den\u00e9 jako \u201ena va\u0159en\u00ed\u201c, s obsahem tuku mezi 10 a 17 %, zahust\u00ed om\u00e1\u010dku, ale nikdy se nevy\u0161lehaj\u00ed, a\u0165 je \u0161leh\u00e1te jakkoli dlouho. Tot\u00e9\u017e plat\u00ed pro ovesn\u00e9 smetany, kter\u00e9 maj\u00ed p\u0159\u00edli\u0161 m\u00e1lo tuku.\n\n\n\nNejjednodu\u0161\u0161\u00edm \u0159e\u0161en\u00edm z\u016fst\u00e1v\u00e1 kokosov\u00e1 smetana v plechovce. Dvan\u00e1ct hodin v lednici, pot\u00e9 odebrat pevnou \u010d\u00e1st a vodu nechat na dn\u011b. Vy\u0161leh\u00e1 se do pevna, v chladu dr\u017e\u00ed a jej\u00ed chu\u0165 se ztrat\u00ed za \u010dokol\u00e1dou nebo k\u00e1vou, jako ve vegansk\u00e9m banoffee pie s k\u00e1vovou ganache nebo ve t\u0159\u00edvrstv\u00e9m vegansk\u00e9m dortu s \u010dokol\u00e1dovou p\u011bnou.\n\n\n\nU sn\u011bhov\u00e9ho pe\u010diva se dost\u00e1v\u00e1me k jin\u00e9 surovin\u011b: aquafaba se vy\u0161leh\u00e1 jako b\u00edlky, pokud ji trochu zredukujete a p\u0159id\u00e1te kyselinu. Vegansk\u00e1 pavlova na tom stoj\u00ed cel\u00e1, bez jedin\u00e9 kapky smetany.\n\n\n\n\u010cokol\u00e1dov\u00e1 p\u011bna vy\u0161lehan\u00e1 s kokosovou smetanou: chlad ud\u011bl\u00e1 polovinu pr\u00e1ce.\n\n\n\nRostlinn\u00e9 m\u00e1slo: forma rozhoduje v\u00edc ne\u017e zna\u010dka\n\n\n\nPod stejn\u00fdm n\u00e1zvem se prod\u00e1vaj\u00ed dva velmi odli\u0161n\u00e9 v\u00fdrobky. Pevn\u00fd blok, a\u0165 u\u017e ve form\u011b pl\u00e1tu nebo kostky, obsahuje 75 a\u017e 80 % tuku. Rozt\u00edrateln\u00e1 varianta ve vani\u010dce \u010dasto jen 55 nebo 60 % a tento rozd\u00edl tvo\u0159\u00ed voda.\n\n\n\nTato voda zni\u010d\u00ed v\u0161e, co m\u00e1 z\u016fstat k\u0159ehk\u00e9: k\u0159ehk\u00e9 t\u011bsto ztvrdne m\u00edsto toho, aby se drolilo, su\u0161enky se rozte\u010dou a listov\u00e9 t\u011bsto zvlhne. Pro p\u0159ekl\u00e1d\u00e1n\u00ed pot\u0159ebujete pevn\u00fd blok p\u0159\u00edmo z lednice a odpo\u010dinut\u00e9 t\u011bsto. Rozmez\u00ed vhodn\u00fdch teplot je u\u017e\u0161\u00ed ne\u017e u m\u00e1sla, proto\u017ee tyto tuky, kokosov\u00fd, bambuck\u00fd nebo \u0159epkov\u00fd, taj\u00ed p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch.\n\n\n\nPevn\u00fd blok se dob\u0159e vy\u0161leh\u00e1 s cukrem, tak\u017ee z n\u011bj lze p\u0159ipravit \u0161lehan\u00fd rostlinn\u00fd m\u00e1slov\u00fd kr\u00e9m, jak\u00fd pou\u017e\u00edv\u00e1m v sedmivrstv\u00e9m vegansk\u00e9m dortu op\u00e9ra. Do vegansk\u00e9ho k\u0159ehk\u00e9ho t\u011bsta bez lepku a cukru ho zapracov\u00e1v\u00e1m ve velmi studen\u00fdch kostk\u00e1ch a nikdy ho nenech\u00e1v\u00e1m zm\u011bknout na pracovn\u00ed plo\u0161e.\n\n\n\nRostlinn\u00e9 s\u00fdry: do dezert\u016f se hod\u00ed jen ty hust\u00e9\n\n\n\nRostlinn\u00e9 \u010derstv\u00e9 s\u00fdry na b\u00e1zi ke\u0161u nebo mandl\u00ed se p\u0159i pe\u010den\u00ed osv\u011bd\u010duj\u00ed. Ty zalo\u017een\u00e9 na kokosov\u00e9m oleji a \u0161krobu, ur\u010den\u00e9 k rozpou\u0161t\u011bn\u00ed na croque-monsieur, p\u0159i pe\u010den\u00ed zkapaln\u00ed a v cheesecaku nemaj\u00ed co d\u011blat.\n\n\n\nPod\u00edvejte se na slo\u017een\u00ed: \u010d\u00edm vy\u0161\u0161\u00ed pod\u00edl o\u0159ech\u016f a m\u00e9n\u011b vody, t\u00edm l\u00e9pe n\u00e1pl\u0148 dr\u017e\u00ed. P\u0159\u00edli\u0161 vlhk\u00fd rostlinn\u00fd s\u00fdr lze zachr\u00e1nit tak, \u017ee ho nech\u00e1te p\u0159es noc vykapat v pl\u00e1t\u00fdnku, p\u0159id\u00e1te 10 g \u0161krobu na 500 g sm\u011bsi a budete p\u00e9ct p\u0159i m\u00edrn\u00e9 teplot\u011b, jako u d\u00fd\u0148ov\u00e9ho cheesecaku bez lepku a lakt\u00f3zy.\n\n\n\nMoje minim\u00e1ln\u00ed z\u00e1soba: krabice neochucen\u00e9ho s\u00f3jov\u00e9ho n\u00e1poje, krabice ovesn\u00e9ho n\u00e1poje barista, plechovka plnotu\u010dn\u00e9 kokosov\u00e9 smetany a blok rostlinn\u00e9ho m\u00e1sla. S touto \u010dtve\u0159ic\u00ed u\u017e je v\u0161echno ostatn\u00ed v reg\u00e1lu jen voliteln\u00fd dopln\u011bk.\n\n\nPr\u016fvodce vznikl ve spolupr\u00e1ci se \u0161\u00e9fkucha\u0159em Rommelem Reyesem. Jeho tvorbu najdete na Instagramu, v jeho newsletteru na Substacku a na jeho kan\u00e1lu na YouTube.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196302"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/168138"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}