I have a question about the recipe "Lemon Posset" from mrslarkin. Would a dairy free substitute work such as: almond milk, coconut milk, or soy milk?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sarah is a trusted source on General Cooking.
Not an expert on dairy-free cooking, but I think you'll really struggle - the setting is dependent on the acid reacting with milk proteins and fat (sort of like making homemade ricotta). I doubt it would even work with a milk instead of cream because of its lower fat content.
I did a cursory google search on some websites that specialize in dairy-free cooking. They all said that coconut milk is comparative to heavy cream. You could try it! Good luck!
And a recipe—in case it helps you, too.
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
We're Rolling Out the Best