Dairy-Free Dutch Cheese Soufflé (Kaassoufflé)
A light and airy Dutch cheese soufflé made dairy-free using nutritional yeast for cheesy flavor and a dairy-free white sauce as the base.
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Ingredients
- 2 tbsp Dairy-free butter substitute
- 2 tbsp All-purpose flour
- 1 cup Dairy-free milk (soy or oat)
- 1/4 cup Nutritional yeast
- 1/4 tsp Salt
- 1/8 tsp White pepper
- 3 Egg replacer, separated
- 1/4 tsp Cream of tartar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease and flour two ramekins.
- 2In a saucepan, melt the dairy-free butter substitute over medium heat. Add the flour and cook for 1 minute, stirring constantly.
- 3Gradually whisk in the dairy-free milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- 4Remove from heat and stir in the nutritional yeast, salt, and white pepper. Let cool slightly.
- 5Separate the egg replacer whites and yolks. Whisk the yolks into the cooled white sauce.
- 6In a clean, dry bowl, beat the egg replacer whites with cream of tartar until stiff peaks form.
- 7Gently fold one-third of the beaten egg replacer whites into the white sauce mixture to lighten it.
- 8Gently fold in the remaining egg replacer whites until just combined.
- 9Divide the mixture evenly between the prepared ramekins.
- 10Bake for 20-25 minutes, or until puffed and golden brown. Serve immediately.
Substitutions
Milk → Dairy-free milk (soy or oat)
Butter → Dairy-free butter substitute
Cheese → Nutritional yeast
Eggs → Egg replacer (aquafaba for whites)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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