The vegan cream tea

National Trust’s trendy update ... made with oat milk and margarine

there has long been disagreement on how best to serve a traditional cream tea but arguments may now extend beyond whether to put the jam or cream on the scone first.

With the vegan market in mind, the National trust has introduced a plant-based alternative to its much-loved staple at its tearooms around the country.

the ‘traditional vegan cream tea’ replaces thick dollops of clotted cream with a mix of plant-based margarine and oat milk. the margarine also replaces animal ingredients like butter and egg in the scones while hot drinks also use the oat milk.

the trust, which will continue to sell its traditional tea,

‘Visitors want more choice’

announced the news on its Facebook page, using the slogan ‘because scones are for everyone’. Created by chef rebecca Janaway, the tea is said to reflect the diversity of National trust visitors.

She said: ‘We are welcoming more people with a variety of needs. We know from talking with vegan visitors that they are looking for more choice.’

Social media reaction has been mixed with some, particularly those who are lactose intolerant, praising the innovation. however, some trust members were dismissive, with one posting that the cream resembled ‘gone off curdled milk’.

the idea is unlikely to go down well with farmers, many of whom operate on National trust land and feel they have been demonised as a danger to the climate.

Greggs has added a 50p vegan mince pie to its range after the success of the plant-based sausage roll.

Dairy-free: The vegan alternative CHRISTMAS with the in-laws ‘induces high stress levels’ by affecting the bacteria in your gut, a study suggests. Researchers from Amsterdam University found that people who celebrated with their partner’s family had less Ruminococcus bacteria in their gut than those who did so with their own relatives. Low levels of this bacteria are often found in patients with clinical depression.