Dairy-Free Gougères with Herbes de Provence

Ingredients

• 1 cup Water
• 1/2 teaspoon Salt
• 6 tablespoons Dairy-free butter (e.g., Miyoko's Kitchen)
• 1 cup All-purpose flour
• 4 large Eggs
• 1 cup Dairy-free shredded cheese (e.g., Violife)
• 2 teaspoons Herbes de Provence

Instructions

1. 1Preheat your oven to 400°F (200°C). Line one baking sheet with parchment paper.
2. 2In a medium saucepan, combine the 1 cup of water, 1/2 teaspoon of salt, and 6 tablespoons of dairy-free butter. Bring this mixture to a rolling boil over medium heat. Once boiling, immediately remove the saucepan from the heat and quickly add the 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away cleanly from the sides of the pan.
3. 3Allow the dough to cool in the saucepan for 5 minutes. This cooling step helps prevent the eggs from cooking too quickly when added.
4. 4Add the 4 large eggs one at a time to the slightly cooled dough, mixing thoroughly after each addition until the egg is fully incorporated. The dough may appear separated or lumpy at first, but it will come together into a smooth, thick batter with continued mixing.
5. 5Stir in the 1 cup of dairy-free shredded cheese and the 2 teaspoons of Herbes de Provence until evenly distributed throughout the dough.
6. 6Drop small, rounded mounds of the dough, about 1-inch in diameter, onto the prepared baking sheet, leaving at least 1 inch of space between each gougère. Bake in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the gougères are puffed up and deep golden brown. Do not open the oven door during baking, as this can cause them to deflate.
7. 7Let the baked gougères cool slightly on the baking sheet for a few minutes before serving warm.

Substitutions

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