Amazing Dairy-Free Desserts by Penny Wantuck Eisenberg is a definite go-to cookbook for entertaining and serious dessert cravings. It’s loaded with dairy-free versions of old favorites, like tiramisu, pound cake, crème caramel, and éclairs.
This cookbook contains 64 core recipes, several with additional varieties noted. There are many options for “ice creem”, pudding, kosher classics, cheesecake, cookies, brownies, cakes, pies, tarts and strudels. The format is also beautiful, simple, and very easy to follow. Each recipe has well-detailed instructions plus specific tips to answer virtually every question. I even learned a thing or two about when to use chilled, warmed, or melted margarine, how to perfectly whip eggs, and the step-by-step process to creating 6-braid Challah.
Ingredients Used in Amazing Dairy-Free Desserts
Amazing Dairy-Free Desserts begins with a section on ingredients. Penny explains the dairy substitutes used in her baking and makes specific product recommendations. I found this chapter to be very useful, and essential to the rest of the book. Many of the recipes do call for one or more of the following ingredients: soymilk, non-dairy margarine, Richwhip, soy creamer, dairy-free sour cream or dairy-free cream cheese. Penny has a talent for creating decadent desserts from-scratch and by masterfully utilizing dairy substitutes.
Since most of the recipes in this cookbook contain eggs, I would not recommend it to vegans or those with an egg allergy. It’s also heavy on soy, and thus migth not suitable for anyone who doesn’t eat soy. Nonetheless, it is an indispensable resource for kosher, lactose intolerant, and non-dairy cooks who like to entertain.