Humble Mommy

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Dairy Free Cooking

Finding out your child has a rare genetic disorder changes a lot. But trust me it becomes the norm over time. You have all your family’s wonderful recipes but need dairy replacements. I have some solutions for you! If you still cannot find a good dairy replacement or are still having trouble tweaking a family recipe please let me know so I can find something for you! I love helping!!!

Learning to look at food labels for galactosemia was a difficult challenge. I love to bake, and cook. Baking with milk and butter create certain chemical reactions to give you desired consistencies and flavors. These are some tips of things I have found to help me.

  • Using coconut milk for a creamy stew or sauce? Not a fan of coconut flavor? A 1/4 tsp of baking soda to neutralize acids help the flavor. However too much gives it a soapy taste. Make sure to start with 1/4tsp

  • cornstarch is a helping thickener for creamier sauces, I add a tsp or a tbsp to help. I made gravy tonight and just mushrooms, onions, beef broth and a little cornstarch after reducing to give it a thicker consistency.

  • flour can help thicken as well, just get some warm water and mix before placing in sauces. If you don’t, it kinda coagulates into bumpy flour.

  • whip cream?! Freeze your coconut milk, and place your bowl in the freezer. Then use your kitchen aid and whip away. Or use an electric beater.

  • I can get creamy textures with blending white beans or chick peas and adding to the stews. I make a white chicken chili and I blend at least a cup of white beans add a little coconut milk. Its so hearty!

  • gumbo? well, if you are from NOLA you know a roux is essential. I will use light olive oil instead of butter. Just like any other roux you start low and slow and take your time to get that luscious brown color.

  • cookies? replace with vegetable shortening 1:1. Need dairy free chocolate chips find here. Enjoy Life Semi-Sweet Dairy Free Mini Chocolate Chips, Vegan, 10 oz. My two year old loves these just by themselves. Enjoy life has all sort of vegan options.

  • buttermilk? Coconut milk and a tbsp of vinegar, let sit for 10 minutes, and use with in the week. Or soy milk and a tbsp of vinegar. If you don’t have vinegar fresh lemon juice can be substituted.

  • butter? replace one cup of butter with 3/4 cup of your dairy free substitute. If too greasy add less the next time. I use “I Can’t Believe it’s not Butter, Vegan.” Or you could use 3/4 cup of oil. I also like Miyoko’s cultured vegan butter.

  • cream cheese? I use Kite Hill ….kite hill’s cheese cake recipe

  • sour cream? I love Tofutti sour cream.

  • creamy pasta alfredo? I will use dairy free cream cheese by Kit Hill as the base and its amazing. I will also add Daiya mozzarella shreds.

  • good tip, some dairy free milks do not have a high heat threshold and the taste will be effected if heat is too high in the pan. So again you might have to go a little slower with your sauces.

Don’t ask me about cheese sauces!! I have tried so many! I am searching for the holy grail of dairy free cheese recipes and haven’t found it yet. I’ve tried, nuts, beans, and everything in-between and nothing is like cheesy queso. Plus, I have a hard time with the taste of nutritional yeast. When I get it down I will update you!! OR if you have ideas please let me know I will credit you and post your recipe!