Edible Sacramento Summer 2022

BACK OF THE HOUSE

Dairy-Free Deliciousness

Plant-Based Gelateria Dishes Up Sweet Treats. WRITTEN BY ELIZABETH PENNEY PHOTOS BY DEBBIE CUNNINGHAM

I t all started with a European vacation. An drea Seppinni was traveling with her hus band, Kevin, in Vienna to celebrate their 30th anniversary. During an evening stroll, they came across a crowd of people waiting in line for ice cream—dairy-free ice cream. “We got in line, and I turned tomy husband and said, “I can do this. I knowhow to do this,’” she says. Thus the dream for opening a dairy-free ice creamshop of her ownwas born. When she returned from vacation, Seppinni went to work creating a frozen dessert that checked all the boxes: creamy, smooth, all natural, and plant based. She also chose to go with a gelato instead of an ice cream. Traditional gelato has a higher per centage of milk, making it softer and smoother than ice cream, which has more cream. After testing numerous plant-based milks, she finally settled on cashewmilk as a base as it o‡ered the right texture and a neutral flavor. “I came home and tried formulations. I wanted something that didn’t require additives or fillers,” she says. “I was able to get the right consistency. I didn’t have to add anything tomake it creamy.” Armed with the right product, Seppinni launched Conscious Creamery in 2016. At first, she sold her dairy-free delights at pop-up events and festivals. She opened a storefront in April 2021 in Sacramento’s Oak Park neighborhood.

Scoops of Golden Milk (based on a beverage

made with turmeric, ginger, cardamom, cinnamon, black pepper and maple syrup)

and Kurogoma Shoga (toasted black sesame

ginger) gelato are served in a vegan, gluten-free cone at Conscious Creamery

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