Monday, August 11, 2008
A can of cream corn is one of my favorite cream soup substitutes. In stead of cream of mushroom soup, for meatloaves or casseroles I use a can of cream of corn. I have even made macaroni and corn, with a little pepper and spice. I always read the can of cream corn, to make sure it is milk free, but found it to be a cost effective cream substitute.
If you miss the colour of cheese on a dish add yellow and orange peppers on top. I have even added to Sheppard’s Pie small bits of sweat potato to look like cheese.
There are commercial cheese substitutes on the market, I have even tried a few, but I usually wing it. Tell us about a substitution you like to use.