This entry was posted on Monday, July 14th, 2008 at 8:49 am and is filed under Recipes, Soymilk, Tofu, Yogurt. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
When you’re cooking or baking without dairy, it’s not always easy to find suitable substitutions. Even if the grocery store has the dairy free alternative you need, you don’t always want to buy a whole container for just one serving. So what do you do when you want just a little of something?
Use What You Have
You can get creative in the kitchen and substitute things you already have on hand. If you’re making tacos or baked potatoes and want a non-dairy sour cream, mix a spoonful of plain soy yogurt with a drop or two of lemon juice.
When you want to make pudding from a mix, using soy milk will prevent the pudding from setting properly. Use less soy milk and add 1/4 cup of cornstarch to make the pudding set correctly.
Want a creamy salad dressing that’s free of dairy? Blend a block of tofu with an envelope of onion soup mix (make sure the soup is non-dairy) and enjoy on your favorite veggies. And when you’re making a dip that calls for cream cheese, tofu is a great substitute.
Blended tofu, added to vegetable broth, makes a delicious non-dairy cream soup base. Plain, unsweetened soymilk makes excellent creamy mashed potatoes.
Be Brave and Discover New Soy Substitutes
Experimenting with tofu, soy milk, and soy yogurt in recipes is the best way to figure out what works and what doesn’t. Don’t be afraid to try new things and discover how great dairy-free tastes!