Smart Balance Light Buttery Spread

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Smart Balance Light Buttery Spread

Triple Chocolate Dairy Free "Cheese"cake

Desserts, , , ,

Since it’s not cheese, it’s more like chocolate pie, but the texture is like cheesecake and it’s delicious! Who cares if it’s not the real thing? All I can think of while eating this is: mmmm chocolatey goodness!

This recipe uses the brand Toffuti Better Than Cream Cheese and Toffuti Better Than Sour Cream. It’s name is up to its product that’s for sure. It has no cholesterol and no lactose, so it’s better for you, and it tastes great, too. I used full fat coconut milk for the chocolate topping–this is not a low fat dessert!

Ingredients:
Crust:
1 package Annie’s Chocolate Graham Bunnies, crushed to crumbs
1/4 cup Smart Balance Light Buttery Spread, softened

Filling:1/4 cups semi sweet chocolate chips
1/4 cup full fat coconut milk
2 tubs Toffuti Better Than Cream Cheese
1 tub Toffuti Better Than Sour Cream
3/4 cup white sugar
1/3 cup cocoa powder
3 eggs
1 teaspoon vanilla extract

Topping:3/4 cup semi sweet chocolate chips
1/4 cup full fat coconut milk
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix crushed cookies and butter alternative together until well combined. Press firmly into a nonstick, greased pie dish or springform pan. Bake for 10 minutes then allow to cool while reducing oven temperature to 325.

2. For filling, warm coconut milk in the microwave. Add 1/4 cup chocolate chips and stir until melted. Reheat in 10 second increments to fully melt if needed.

3. Using an electric mixer, beat cream cheese, sour cream, and sugar in a large bowl until blended. Add cocoa powder and mix.

4. Mix in the eggs until just blended, do not overbeat. Then with a spoon or spatula stir in the melted chocolate mixture and vanilla. Pour mixture into the baked cookie crust and bake for 45 to 50 minutes or until center has set and cheesecake is level.

                         

                         

5. Remove cheesecake from oven and allow it to cool. Meanwhile, prepare your chocolate topping. Melt the rest of the chocolate chips in the coconut milk as directed in step two. Pour the chocolate mixture overtop of the cheesecake, covering evenly. Put in the refrigerator to set and cool. Once the chocolate topping is hardened, it is ready to serve! It will melt in your mouth!

Vegan Green Bean Casserole

Veggies & Sides, , , ,

Green bean casserole was always my favorite dish around the holidays. If you can’t handle condensed soup anymore, or are looking for a vegan version of this casserole, here is a great recipe using almond milk and slivered almonds. I served this for Thanksgiving and it was a big hit, although I have spruced it up since then with a few alterations.

Ingredients:

1/2 yellow onion, diced
2 tablespoons Smart Balance Light Buttery Spread
1 1/2 cups vegetable broth
1 1/2 cups sweetened almond milk
1/3 cup cornstarch mixed with 1/3 cup water
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon sage
2 14oz bags frozen green beans, rinsed under water to thaw
1/3 cup slivered raw almonds
1 container french fried onions

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a nonstick skillet, melt Smart Balance over medium heat. Add diced onions and sauté until tender, about 3-5 minutes. Turn off heat and set aside.

2. In a large saucepan, combine vegetable broth and almond milk. Bring to a simmer over medium heat but do not boil.

3. Mix the cornstarch and water together in a separate bowl. Slowly add to milk/broth mixture, stirring constantly. The mixture will begin to thicken.

4. Once thickened, add garlic powder, thyme, sage, salt, and pepper, stirring well to combine. Quickly follow by adding onions and green beans, stirring into mixture to coat evenly. Lastly, add half the container of french fried onions and slivered almonds, folding into mixture until evenly combined.

5. Transfer mixture into a square casserole dish and top with remaining french fried onions. Bake for 15-20 minutes, or until onions are lightly browned.

       

How to Make a Delicious Grilled (Fake) Cheese Sandwich

Entrées, Snacks & Dips, , , , ,
I made this particular grilled cheese using Trader Joe’s Soy Blend of Mozzarella, Jack, and Cheddar Flavors.

Grilled cheese is one of those comfort foods you don’t have to lose with lactose intolerance. Fake cheese works surprisingly well as a substitute. The trick is to blend it with other flavors. Some fake cheese options are better than others. I’ve tried many different kinds of soy cheese or vegan/dairy free cheese alternatives.

One version of sliced cheese singles I can recommend are Veggie Slices. These are soy based, but they do contain milk protein so watch out if you are allergic. They taste terrible on their own but make a great grilled cheese sandwich. I’ve used them for cold sandwiches but I’d honestly rather do without the fake cheese. This stuff tastes best cooked in something or melted.

If you are looking for vegan and completely dairy free, I always recommend Daiya Shreds. Although for taste, I prefer soy blend cheeses. Two other types I like are Trader Joe’s soy mozzarella and shredded soy blend. These are sometimes hard to find in the cheese aisles so look thoroughly. I always find Daiya Shreds and Veggie Slices at Whole Foods.

Other pluses to lactose free cheeses: no cholesterol, less saturated fat, less sodium, and easy to digest.

Adding another filler in your sandwich blends with the fake cheese, making it taste more authentic. I like to add pickles, tomatoes, bacon, or all three to perfectly replicate a dairy grilled cheese sandwich. Get a nice, thick bread, like sourdough, spread on the SmartBalance Light, and honestly, it’s hard to tell the difference.