During the Thanksgiving through Christmas onslaught of eating, I sometimes become more motivated to cook foods that I normally would not be able to eat. I’ve been lactose intolerant since age 15, and though lactase supplements help with some foods, other rich treats overpower the capabilities of those little white pills. Pumpkin pie is usually one of the desserts I avoid, as it is often made with condensed milk, and if the crust has real butter, I can extra-forget about it. So despite having never made a pie since I was seven years old and in Girl Scouts, I decided I would try making my own this year. The results were … interesting.
In theory, I knew that a casserole version of French toast was possible, but I’d never tried it. With a can of pumpkin puree hanging about my cabinet, I stumbled upon a recipe that claimed to be both easy and pumpkin pie-flavored. I decided to give it a go.
Because I am lactose intolerant and the Lactaid/lactase-enzyme pills do not work for me when it comes to many rich desserts, my life has been devoid of peanut butter cups in any satisfying quantity. Until now. Behold, my friends, this superior moment of deliciousness:
Oh yes, friends, it can be done, with nary a soy product in sight. Unless you like it that way.
Praise be to Daiya! Lactose intolerant rejoice! Finally, a vegan cheese worth bragging about has arrived on the market. Let’s be real here ““ many vegan cheeses get the texture, smell, and taste way wrong. Embarrassingly wrong. Read More Dairy and Lactose Be Damned! (Vegan) Cheese-Drenched Munchies for the Rest of Us