Milk Free Souffle Recipes

MILK FREE SOUFFLE

Steps:

• Preheat oven to 400°F Coat a 1 1/2-quart casserole with cooking spray.
• Place the margarine or canola oil in a saucepan over med-high heat.
• Add the onion and cook until it is transparent, about 2 minutes.
• Add the flour and whisk until well blended.
• Whisk in the broth vigorously until all the flour lumps are gone.
• Bring the liquid to a boil and let it thicken slightly, about 2 minutes.
• Scrape this souffle base into a mixing bowl.
• Stir in the egg yolks and add the mustard, dill, tomato, carrot and ham. Mix together well.
• In a clean bowl, beat the egg whites until they hold a soft peak.
• Gently fold them into the base just until no white remains.
• Quickly but gently transfer the mixture to the prepared casserole.
• Bake in the oven until set, about 50 minutes. Serve immediately.

DAIRY-FREE LEMON SOUFFLéS

Steps:

• Preheat your oven to 350ºF.
• In a large mixing bowl, whisk together the sugar, flour, salt, and lemon zest
• In a medium bowl, whisk together the lemon juice, milk beverage, egg yolks, olive oil, and vanilla, until emulsified. Stir this mixture into the flour-sugar mixture.
• In another mixing bowl, beat the egg whites with a mixer until stiff peaks form.
• Using a spatula, gently fold the egg whites into the batter until just incorporated. Do not break down the egg whites.
• Spoon the batter into 6 (1-cup) ramekins.
• Place the ramekins in a 13x9 inch baking pan.
• Pour very hot water into the pan until it reaches half way up the ramekins.
• Bake the soufflés for 45 to 48 minutes, or until they are nicely golden and puffed.
• Let the soufflés cool slightly. The soufflé tops will sink - don't worry, this is supposed to happen!
• Serve the soufflés slightly warm, with a dusting of powdered sugar.