Dairy-Free

Cow's milk and milk products such as cheese is generally considered a protein, however, in my case, I use plant milks because I am allergic to dairy products.  I have a list of my favorite plant substitutes over in the Brand list (left side menu). 

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🔴 Coconut Yogurt/Sour Cream

1 (13.5 oz) can coconut milk

1 (13.5 oz) can coconut cream

1 Tablespoon coconut starter (I used So Delicious' brand of fruit coconut yogurt with live cultures)

Sterilize a wide mouth quart sized canning jar and lid with boiling water in a mixing bowl. Remove from the boiling water, let cool on a clean kitchen towel, then pour in the two cans of coconut milk and cream into the jar. Add the starter to the jar and cover with the plastic lid. Screw on tight and shake to mix. Loosen the jar lid and let it set on the counter for at least 48 hours (or longer) at room temperature. (I set my jar next to my microwave). 

I couldn't taste any fruit flavor in the final product and it was tart enough to be used as a sour cream. I removed 1 tablespoon of the yogurt and placed it in a small jar to be used as a starter again and placed both in the fridge. 

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Sheet Pan "Grilled" Cheese Sandwiches - 400* F., 7-10 min.

Preheat oven to 400* F. 

Spread margarine on 12 slices of wheat-free bread on one side only. 

Put 6 slices of bread, margarine side down, on a sheet pan (stainless steel rimmed cookie sheet). Put 1 slice of plant cheese on top of each slice of bread.

Then top the cheese with more bread slices, margarine side up. 

Place sheet pan in the pre-heated oven and bake for 7 to 10 minutes.

Flip over half way through. 

Remove from oven when bread is golden brown!

Eat and enjoy 1 sandwich!

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🔴 Snack Packs (see Fruit post for list of finger foods) 

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