I've developed some lactose intolerance over the past couple of years. What can I use to replace cream in rich sauces, especially Italian recipes.

Question

boulangere · Answer

Yes, somewhat. But it has enough fat in it that it will take on the flavors of whatever you are adding it too. I use it in Italian dishes all the time.

Kaiju · Answer

(sorry, posted under wrong comment)

Kaiju · Answer

Thank you 🙂One last question: Does the coconut flavour come through strongly? I'm trying to imagine whether it will compete with other flavours, for example if I'm cooking Italian or Mexican recipes.

Kaiju · Answer

Thank you 🙂One last question: Does the coconut flavour come through strongly? I'm trying to imagine whether it will compete with other flavours, for example if I'm cooking Italian or Mexican recipes.

boulangere · Answer

Yes, it does.

Kaiju · Answer

That sounds very promising. Does it give the depth and richness to recipes that normal cream does? I think it's that which I'm most missing.

boulangere · Answer

I've always been lactose intolerant, but in the past few years I've also developed an outright allergy to the protein in cow's milk. I am also allergic to nuts, so nut milks are out, too. I've had good luck with coconut milk. It can be pricey, but I make my own. The ratio is 1 part unsweetened coconut flakes to 2 parts boiling water. Place the coconut flakes in a blender, then measure the boiling water into a liquid measure, and add it to the blender. Blend on High speed for 5 minutes. Turn off and let rest for 5 minutes,  then blend again on High for three minutes more. Set a strainer over a bowl and line it with cheesecloth or a piece of muslin (I use muslin that I can wash and re-use). Let it sit for about 10 minutes, or until you can comfortably gather up the edges, twist them together, and begin to squeeze the contents. Keep twisting and squeezing until you literally can't get anything more out of it. I'll stop periodically for the coconut to relax for a couple of minutes, then squeeze some more. Store the "milk"in the refrigerator, and the spent coconut too. I use the coconut in muffins, cookies, scones, banana bread, even home made dog biscuits. It's heavenly in coffee. Once you start making your own, you'll never go back to the can. Shake the milk well before you use it.

Nancy · Answer

Look at sites like godairyfree or vegan cookbooks for work-arounds or replacements. They will have many options and you can see which ones best meet your preferences and equipment.

Kaiju · Answer

Thanks but I don't have a pressure cooker unfortunately.

spiffypaws · Answer

I've had some success with a chicken stock made in a pressure cooker.  A really gelatinous stock.

I've developed some lactose intolerance over the past couple of years. What can I use to replace cream in rich sauces, especially Italian recipes.

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