Comments on: Chocolate Pots de Creme

By: bob

bob — Wed, 08 Feb 2012 10:30:09 +0000

@Tana Pender,
As you said, dairy free milks will work in this recipe. Using full fat coconut cream would work in place of heavy cream, but would taste a bit ‘coconutty’ which can be good or bad depending on how much you like coconut. Agreeing with what Stephanie and Amy have mentioned, a nut cream would be the way I would go as it would have more of a neutral taste in the final product. Cashews are a great substitute for dairy as they are creamy when pureed and can be used for things such as ice cream. This website tells you how to do it simply: http://talronnen.ca/recipes/cashew-cream/ . Don’t feel intimidated by the process – it is worth doing, and once you’ve made it you’ll think of lots of ways to substitute it for dairy in recipes!

By: Yooper

Yooper — Wed, 08 Feb 2012 01:18:14 +0000

@Tana Pender, Try coconut cream? I love the quinoa pudding recipe, too! We had to add more butter when we didn't use whole milk, for increased fat content. I would reduce liquid now, or try and use a thickener like cornstarch.

By: Tana Pender

Tana Pender — Wed, 08 Feb 2012 01:06:43 +0000

So, how would it be made dairy free? I get it that you can use alternate milks, but what about the heavy cream? I tried to make a Quinoa Puddding recipe and made Quinoa Pudding milk. It was still good, but more like soup.

By: Amy

Amy — Wed, 01 Dec 2010 19:38:07 +0000

@Liza Vladyka,Welcome, Liza! So glad you stopped by. Let me know if you have any questions.

Hugs!
Amy

By: Amy

Amy — Wed, 01 Dec 2010 19:33:28 +0000

@Barbara @moderncomfortfood, Oh yes, that would work. I’m actually going to make a dairy-free version later today for a guest post I’m doing but plan on using a nut-based cream.