Any advice for lactose-free sour cream sub? Half my family is lactose-intolerant and I would love to make this pie! Will be using the coconut milk...
... for heavy cream...
Recipe question for:
Bourbon Pumpkin Pie
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4 Comments
In the book Vegan a Go Go by Sara Kramer (I love this book for allergy substitutions as many of her recipes actually taste like what they are replacing), she has a recipe for 'faux sour cream' that uses Tofu, and other common pantry ingredients. 'Though Kramer doesn't say if her Faux Sour Cream will hold up to being baked, it looks to me like it would.
In other news... there is lactose-free yoghurt?!?! Why has no one told me this before? That's fantastic news and would definitely be my first choice for substituting in this recipe. ... then again, some people with severe lactose sensitivities can still react to lactose free milk (I suspect they are sensitive to the proteins in the milk instead of/as well as the lactose) so best to ask them first if the yoghurt would be okay.