Delicious Parfait without the Dairy & Easy Vegan Milk Swaps
Once upon a time, consumers had little choice when it came to buying dairy free options. Now, the food market is absolutely brimming with products that cater to a wide range of food intolerances. We passionately believe that living and cooking with these intolerances doesn’t need to be tricky – once you’ve got the ‘know-how’, the ‘doing’ becomes very easy!
If you are baking and a recipe calls for cow’s milk, you can generally substitute for the same quantity of a dairy free milk. Read on for a simple breakdown of popular non-dairy milk drinks:
ALMOND MILK
A good source of protein, calcium (if enriched) and magnesium. Available fresh in the Fridge department or UHT cartons on the shelves. You can also make your own using 1 part nut to 3 parts waters – simply blend in a food processor until very smooth then strain through a cheesecloth. Almond milk is naturally sweet and a little richer than other dairy free milks.
Best uses: smoothies, cereals & sweets baking.
COCONUT MILK
A beautiful rich, creamy non-dairy milk expelled from the fluid and flesh of coconuts. Typically much higher in fat than other non-dairy milks, coconut milk adds body and enriches flavour in dishes. It is quite sweet and naturally has a ‘coconutty’ taste!
Best uses: curries, soups, cold desserts.
OAT MILK
Made from oats groats and water, oat milk has a light texture and mild, slightly sweet flavour. It is typically low in fat, with trace amounts of riboflavin and vitamin E. Not gluten-free.
Best uses: substitute for low-fat cow’s milk.
RICE MILK
Produced typically from brown rice, rice milk typically is a little lower in protein than other non-dairy milks. It has a thinner consistency than other non-dairy milks and is slightly sweet.
SOY MILK
This is a rich, creamy milk produced from whole soy beans. Soy milk contains some iron, protein, B-vitamins and phytosterols.
Best uses: versatile in most dishes as a non-dairy milk substitute. May separate a little if directly boiled.
With vegan desserts, we would typically choose higher fat dairy alternatives with a creamy texture to emulate the dairy alternative. With vegan ice creams and mouses, silken tofu is also an excellent low-fat, high-protein ingredient to aid creaminess and texture stability.
Using these simply tricks and tips, the parfait we’ve created for you looks fancy but is actually easy-peasy! It’s simply a matter of correctly combining the ingredients and allowing them to set in the freezer. You don’t have to cut it as depicted in this picture either- it is a similar texture to a low-fat ice cream and can be simply scooped from the container. It’s extra delicious served with fresh fruit and because it’s so packed with flavour, you feel satisfied with a smaller serve.
Ingredients
- 300g silken tofu
- ½ cup rice malt syrup
- 2 cups coconut yoghurt – plain
- 1 tsp food grade rose water essence
- Pinch black pepper
- ¼ cup roasted macadamias, coarsely chopped
- ¼ cup roasted pistachios, coarsely chopped
- Pinch black pepper
- 200g strawberries, chopped into small pieces
- 100g dairy free dark chocolate, chopped into small ‘chips’
- Fresh mint, strawberries & rice malt syrup to garnish
Method
Blend tofu, rice malt syrup, coconut yoghurt, rose water essence and black pepper until very smooth.
Fold in nuts, strawberries and chocolate then spread into a greased and lined pan.
Freeze overnight then remove from pan and slice with a warmed, slightly wet knife (simply place knife under warm water).
Garnish with fresh mint, strawberries and a drizzle of rice malt syrup before serving.
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