Broccoli “"Cheese" Dairy-Free Souffle
Prep time
Cook time
Total time
Serves: 4 servings
  • 1-1/2 Cups Finely Chopped Broccoli Florets
  • 2 Tablespoons Grapeseed Oil
  • 2 Tablespoons Potato Starch [can sub cornstarch or arrowroot starch]
  • 1-1/4 Cups Non-Dairy Milk Alternative (I used half almond milk, half coconut milk beverage; rice milk or flax milk should work well too)
  • 1 Tablespoon Dijon Mustard
  • ¼ Teaspoon Fresh Thyme Leaves, chopped
  • ¼ Teaspoon Salt
  • ½ Cup Daiya Mozzarella or other non-dairy cheese
  • 3 Large Eggs, separated
  • 2 Large Egg Whites
  • ¼ Teaspoon Cream of Tartar
  1. Preheat oven to 375ºF and coat 4 10-ounce ramekins with cooking spray.
  2. Place broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until broccoli is tender-crisp. Set aside.
  3. Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute.
  4. Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes.
  5. Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.
  6. Beat 5 egg whites in a medium bowl until soft peaks form.
  7. Add cream of tartar and continue to beat until stiff peaks form.
  8. Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer to prepared ramekins.
  9. Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160ºF, about 20 minutes. Serve immediately.
This recipe is Vegetarian, Dairy free, Gluten free, optionally Nut free, Peanut free, Soy free, Wheat free, and Sugar free.
Recipe by Go Dairy Free at