1 thought on “Milk allergy help–What Meals can I make for an easy transition??”
Lenny Burdick
Maybe Jayden might like to try this…
Dairy-Free Parmesan
from Michael Symon’s book “Fix It with Food”
I’m not going to claim that this stuff tastes exactly like real
Parmigiano-Reggiano, because there’s only one thing in the
world that tastes like it, and that’s real Parmigiano-Reggiano! But
if you have to avoid dairy in your diet and you still want to add a
nutty, savory, salty, and “cheesy” flavor to foods, this nut-based
vegan alternative is amazing. It is so easy to make that I always
have a double or triple recipe stashed in my fridge, where it will
last for weeks.
Makes 1¼ cups
1 cup raw cashews
¼ cup nutritional yeast
½ teaspoon garlic powder
¾ teaspoon kosher salt
In a blender or food processor, pulse the cashews, nutritional yeast, garlic
powder, and salt until the mixture has the consistency of fine crumbs and
resembles freshly grated parmesan cheese, about 10 times. Refrigerate in an
airtight container for up to 3 weeks.
Maybe Jayden might like to try this…
Dairy-Free Parmesan
from Michael Symon’s book “Fix It with Food”
I’m not going to claim that this stuff tastes exactly like real
Parmigiano-Reggiano, because there’s only one thing in the
world that tastes like it, and that’s real Parmigiano-Reggiano! But
if you have to avoid dairy in your diet and you still want to add a
nutty, savory, salty, and “cheesy” flavor to foods, this nut-based
vegan alternative is amazing. It is so easy to make that I always
have a double or triple recipe stashed in my fridge, where it will
last for weeks.
Makes 1¼ cups
1 cup raw cashews
¼ cup nutritional yeast
½ teaspoon garlic powder
¾ teaspoon kosher salt
In a blender or food processor, pulse the cashews, nutritional yeast, garlic
powder, and salt until the mixture has the consistency of fine crumbs and
resembles freshly grated parmesan cheese, about 10 times. Refrigerate in an
airtight container for up to 3 weeks.