Traditionally, a roux is simply a combination of equal parts flour and fat. The fat (usually butter) is used to cook out the flour and form a paste. To this paste, milk, stock, seasoning, herbs, cheese or any number of other ingredients can be added to create a simple, tasty sauce.
I LOVE lemon desserts. Especially in summer. My pre-intolerance favourite dessert was a classic tarte au citron, and so I had to find an easy dairy-free version to make at home (traditionally, tarte au citron contains more of a custard than a curd- it is made using double cream).
Pesto is something I missed as soon as I gave up dairy. It is a serious quick-dinner staple in my house and, to be frank, most of the dairy-free or vegan versions don’t quite hit the mark. A lot of them are bland and most are under-seasoned. This pesto is very versatile and really tasty.…
Hi there! My name is Sophie. I am 22 and I live in the UK. I have created ‘The Dairy-Free Foodie’ to give me somewhere to share my ideas, thoughts and ramblings about living life without dairy. I love to cook (and to eat!) and have, over the last year, found many different tips, tricks,…
The Dairy-Free Foodie 