Dairy-Free Dutch Cheese Soufflé (Kaassoufflé)

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

Instructions

1. 1Preheat oven to 375°F (190°C). Grease and flour two ramekins.
2. 2In a saucepan, melt the dairy-free butter substitute over medium heat. Add the flour and cook for 1 minute, stirring constantly.
3. 3Gradually whisk in the dairy-free milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
4. 4Remove from heat and stir in the nutritional yeast, salt, and white pepper. Let cool slightly.
5. 5Separate the egg replacer whites and yolks. Whisk the yolks into the cooled white sauce.
6. 6In a clean, dry bowl, beat the egg replacer whites with cream of tartar until stiff peaks form.
7. 7Gently fold one-third of the beaten egg replacer whites into the white sauce mixture to lighten it.
8. 8Gently fold in the remaining egg replacer whites until just combined.
9. 9Divide the mixture evenly between the prepared ramekins.
10. 10Bake for 20-25 minutes, or until puffed and golden brown. Serve immediately.

Substitutions

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