Substituting Traditional Dairy with Plant Milks
Mac and Cheese
Milk and Cheese vs Soy
Vegan Mac and Cheese
2 lbs. small to medium shape pasta
2 cups Plant based (Daiya or Chao) Mozzarella or Cheddar
1 cups soy mayo or soy sour cream
2 cups vegetable stock
Two large carrots steamed and mashed
1 large Yukon gold potato steamed and mashed
1 tsp herbal sea salt
½ tsp white pepper
Bring water to a boil. Drop pasta and stir frequently to prevent sticking. When al dente (10 minutes) drain and toss with 1 TB smart balance or EVOO to prevent sticking.
Put soy mayo or sour cream, soy cheese, mashed carrot, potato and vegetable stock in a saucepan over low heat and bring to a simmer. Stir frequently till cheese is melted. Pour over pasta mixing thoroughly. Serve immediately.
NOTE: This looks like Kraft Mac and cheese. Your kids will be thrilled. Serves eight. You can easily cut recipe in half.
Traditional Mac and Cheese
2 lbs. small to medium shaped pasta
1 TB salt
4 cups shredded cheese (love gruyere and cheddar and mozzarella blended)
16 TB butter plus 4 TB extra
1 cup all-purpose flour
4 cups milk
I block cream cheese
Vegetable stock as necessary
Boil a very large pot of water with salt until bubbling. Put in pasta and stir thoroughly to separate. When al dente drain and toss with 4 TB butter while still hot.
Make a roux from the 16 TB butter and flour, melting butter thoroughly before whisking in flour and cook until bubbly. Add in milk and extra vegetable stock until the consistency of a heavy cream sauce. Break cream cheese block into pieces and whisk in until melted. Whisk in cheese until melted. Toss over pasta making sure everything is coated and bake in a 350 oven for twenty minutes, I will usually top with more grated cheese or buttered fresh breadcrumbs before baking. Serves 8-10 people or two of my children.
Whipping Cream vs Coconut Cream
2 pints strawberries
½ cup sugar
4 cups flour
3 TB sugar
¼ tsp salt
5 tsp baking powder
1 ¼ cups butter
3 cups whipping cream ¼ cup sugar
1 tsp vanilla extract
Clean and slice strawberries and top with ½ cup sugar reserving a handful of the not pretty ones. Mash the reserved berries and fold into the others. Set aside.
Preheat oven to 425 degrees
Mix or sift flour salt baking powder and sugar. Cut in butter like for a pie crust. Add 1 1/4 cups cream and mix to form a soft dough. Knead gently and pat out to about ¾ inch thick. Cut with a biscuit cutter or glass to biscuit forms.
Grease baking sheet place rounds and inch apart. Use a little butter to lightly brush on top. Bake 12-15 minutes until browned. Cut rounds in half.
Beat whipping cream and add vanilla and ¼ sugar. Top shortcakes bottom half with strawberries and generous dollop of cream then add top. Serve right away!
Plant Based Strawberry Shortcake
2 cups cake flour (Ling Arthurs Gluten free flour works great too for GF)
½ cup superfine sugar
2 tsp baking powder
Pinch of salt
2 TB smart balance plant based butter
1 cup cashew cream or coconut cream
2 cups baby strawberries
½ cup superfine sugar
1 tsp vanilla
1 cup cashew cream
1 TB agave or honey if not vegan
Pinch of nutmeg
Preheat oven 350. Whisk flour and sugar and baking powder together, cut in smart balance till crumbly and then stir in cashew cream. Do not over mix and form the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for thirty minutes. Clean strawberries and cut in slices, mash a few to release their juice. Macerate in sugar and vanilla. Make homemade cashew or coconut cream as thick as possible and whip with agave and nutmeg.
Milk vs Almond Milk
½ cup old fashioned Oats
¾ cup Almond milk or regular milk
1 Tablespoon Ground flax
1 TB chia seeds
1 tsp Vanilla extract
1 tsp Honey
½ cup Berries
2 TB Sliced Almonds
Combine first five ingredients in Mason jar and shake vigorously. Stir in honey and berries and let sit in refrigerator overnight. Top with sliced almonds.
Milk vs Oat Milk
Top espresso with generous helping of frothed milk or oat milk.
Veloute’ of Jerusalem Artichoke
Cashew cream vs Half and Half
Celery Root Soup
2 lbs. Jerusalem artichokes or Celery root
2 lbs. Yellow Yukon Gold potatoes
1/4 cup extra virgin olive oil
1 cup shallots in a fine dice
2 cups vegetable stock
2 cups cashew cream
Dash of cayenne
1 tsp herbal sea salt or ½ tsp sea salt flakes
Clean and dice potatoes and celery root or Jerusalem artichokes. Roast celery root or artichokes in olive oil in hot 400 degree oven till browning. Cook potatoes in vegetable stock, bring to a boil and lower to a simmer till firm but not hard. Sautee shallots in olive oil until browned. Puree all ingredients together until blended check seasoning. Can serve hot or cold.
Cream of Celery Root Soup
1 ½ lb. celery root
¼ cup butter
¼ cup shallots
1 ½ cups half and half
Olive oil as needed
3 cups vegetable or chicken stock
2 cups white wine
Salt and pepper
Peel and dice celery root. Brown in butter with chopped shallots. Pour white wine, stock, juice of one lemon over celery root and bring to a boil, reduce heat and simmer 20 minutes. Puree soup with immersion blender and still on low simmer gently whisk in half and half. Season with salt and pepper. Serves 6-8