I've been cooking mostly dairy free for a while, for my milk allergic child, some of my early discoveries, I still use.
Dairy Free Shepard's pie, instead of cream of mushroom soup I use can cream corn, or sometimes dairy free soup.
To make a casserole look like it has cheese in it add sweat potato, or top with orange peppers.
To make mashed potatoes I usually use apple sauce or rice milk.
Smoothies are really fun and easy to make dairy free, sometimes I use soy yogurt, other times a little ice, may be soy milk whatever fruit I have on hand.
I actually prefer scrambled eggs made with rice milk, I think they taste lighter.
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