This was my first time making any kind of vegan “cheese”. Cheese was an addiction for me and what I thought would derail me from this new lifestyle. Now I have no fear at all! Dare I say it…, this parmesan topping is so much better than the dairy version. It is my new (...
To make it vegan, you can use a dairy-free cream and cheese substitute. Can I add protein to this dish? Absolutely! Grilled chicken, shrimp, or even crispy bacon would be great additions. What other vegetables can I add? Spinach, peas, or sun-dried tomatoes would be delicious additions ...
Yes, you will need to substitute a vegan butter or use extra virgin olive oil for the butter and use coconut cream versus heavy cream. You could also omit the cream altogether and use vegetable stock, it will still be great without dairy. More Soup Recipes Italian Bean Pancetta Cabbage So...
Parmesan cheese: Freshly grated is the best! You can substitute with nutritional yeast to make it dairy-free. Prepping broccoli for sautéeing During my restaurant chef training, I learned the best way to cut and trim broccoli for cooking. Once you master the steps, you’ll be slicing up ...
⅓cupseasoned bread crumbs ½cupgrated Parmesan cheese 1(32 ounce) jarprepared marinara sauce 1(16 ounce) packagemozzarella cheese, sliced Directions Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper...
I have a dairy allergy, and this cake sounds AMAZING. What would you suggest replacing the cheese with? October 22, 2010 at 11:02 am Reply Tracy Nan, as mentioned some comments above, it’s basically what’s known as a kuku in Persian cuisine, a name I’ve always liked. October ...