My daughter is cows protein intolerant, which is different to lactose intolerant. It means even the lactose free options at the supermarket aren't an option.
I wanted to make her a carbonara for dinner tomorrow night and to be honest the cornflour, butter and plant based milk beschamel has never really done it, the texture isn't that lovely creamy you get when using actual cream.
So I got creative tonight, and used a technique I picked up from an Indian recipe to quickly blanch some almonds, then deshelled and food processed them up. Threw them into a pot with some almond milk and garlic then stirred for a while till it reduced and thickened. Put it back in the food processor and blended some more. The end result is magical, it is super thick and creamy, pretty close the the real deal, can't wait to help her eat it tomorrow night.
Also hope this helps anyone on here who is in a similar situation or even vegan.
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