Alta Mantsch ~ When spring arrives, I’m ready to eat as much fresh, green produce as humanly possible. Whether it’s kale, spinach, lettuces, radishes, or broccoli, I’m game! At first, I’ll eat them all simply – in salads, steamed, etc. After all, it’s like I’m becoming reacquainted with a lost love. It just seems like it’s been so long since I’ve last had green veggies at the peak of freshness, after all! But after a few weeks of that, I’m finally ready to become more creative in using my lovely produce. And in the springtime, it’s still not too hot to turn up the oven, making baking with these veggies a viable option. How about baking with broccoli, for a change of pace?
Who says eating dairy-free means you have to give up souffles? This broccoli “cheese” dairy-free souffle uses your favorite non-dairy milk and cheese substitute, but honestly, it’s the light, lovely broccoli flavor and the hint of Dijon that makes it special. It’s the perfect accompaniment to a spring salad, a bowl of soup, or even a hearty steak.
Note from the Editor on Eggs: Though most of the recipes on Go Dairy Free are egg-free, we like to share some egg-based recipes for those of you who are “just dairy-free” and don’t have issues with eggs. If you are someone who confuses eggs with dairy, don’t fret, you’re not alone. See the explanation of eggs here. If eggs aren’t a worry for you, then enjoy this dairy-free souffle!
- 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
- Preheat oven to 375ºF and coat 4 10-ounce ramekins with cooking spray.
- Place broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until broccoli is tender-crisp. Set aside.
- Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute.
- Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes.
- Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.
- Beat 5 egg whites in a medium bowl until soft peaks form.
- Add cream of tartar and continue to beat until stiff peaks form.
- 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.
- Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160ºF, about 20 minutes. Serve immediately.