Who says eating dairy-free means you have to give up soufflé? This egg-based French dish is typically made with a little flour and copious amounts of dairy. But my friend Alta created a flourless, gluten-free, and dairy-free version that’s every bit as delicious. This broccoli & cheese dairy-free soufflé calls for your favorite milk beverage and a sprinkling of cheese alternative. 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.
Broccoli & Cheese Dairy-Free Soufflé that’s also Flourless
Alta uses a shredded mozzarella alternative for mild cheesy flavor. But don’t be afraid to experiment. You can crumble a dairy-free feta or nut cheese or add another flavor of cheese alternative, like cheddar, pepper jack, or even tomato cayenne! See our dairy-free cheese alternative section for various store-bought options. Most brands will work well, since you are baking the cheese inside the soufflé (less finicky than baking it on top!).
As many of you know, eggs are not dairy, so this is a naturally dairy-free and vegetarian dish. It also might be okay for some people with egg allergies since the eggs are baked. Up to 80% of people with an egg allergy can tolerate baked eggs. (Consult a physician to find out what is safe for your needs.) We haven’t tested this recipe egg-free. It might work with aquafaba, but the results will be denser.
Special Diet Notes: Broccoli & Cheese Dairy-Free Soufflé
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally grain-free, nut-free, peanut-free, soy-free, vegetarian, and optionally paleo-friendly.
- 1½ cups finely chopped broccoli florets
- 2 tablespoons oil
- 2 tablespoons potato starch (can sub cornstarch or arrowroot starch)
- 1¼ cups unsweetened dairy-free milk beverage
- 1 tablespoon Dijon mustard
- ¼ teaspoon chopped fresh thyme leaves
- ¼ teaspoon salt
- ½ cup dairy-free mozzarella cheese alternative (Alta uses Daiya)
- 3 large eggs, separated
- 2 large egg whites
- ¼ teaspoon cream of tartar
- Preheat your oven to 375ºF. Grease 4 (10-ounce) ramekins and place them on a baking sheet.
- Place the broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until the broccoli is tender-crisp.
- Heat the oil in a medium saucepan over medium-high heat. Whisk in the potato starch and cook, whisking, for 1 minute.
- Whisk in the milk beverage, mustard, thyme, and salt and cook, whisking constantly, until thickened, about 1 to 2 minutes.
- Remove the pan from the heat and whisk in the cheese alternative and 3 egg yolks. Transfer the mixture to a large bowl.
- Beat all 5 egg whites in a medium bowl until soft peaks form. Add the 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 the mixture to your prepared ramekins.
- Bake the soufflés on the baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160ºF, about 20 minutes. Serve immediately.