Cheese is one of the things I miss the most now that I’m dairy-free. Fortunately, there are soy-based replacements. Unfortunately, most of the soy cheeses at my local supermarket contain whey, which is a dairy ingredient. This drives me up the wall. Dairy allergy is not uncommon, and more people are going vegan. If you are going to make the effort to develop a soy-based cheese, why, oh why, stick in a dairy ingredient that excludes a chunk of your market? I suspect it’s because whey is the easiest way to introduce that creamy, melty, cheese-like texture and consistency.
What my grocery store does carry is Tofutti brand Better Than Cream Cheese. I actually like the stuff and use it both as a spread and as a subsitute in recipes. At some point, I’ll post a recipe for a chocolate cheesecake that I modified to be dairy-free using this product. For now, here is a recipe for one of my favorite snacks now that cold weather has set in. I love it for the contrast between the creaminess of the melted cream cheese and the crispness of the tortilla. There is also a nice contrast between the cream cheese taste and the saltiness left on the outside of the tortilla from the margarine. I hope you enjoy these as much as I do!
Dairy-Free Cream Cheese Quesadillas
Ingredients:
- 1 soft taco-sized flour tortilla
- 1 Tablespoon dairy-free cream cheese (I use Better Than Cream Cheese)
- Dairy-free soft margarine (I use Smart Balance Light Spread)
Directions:
Spread the dairy-free cream cheese onto the tortilla, leaving about an inch along the edges to keep the cheese from oozing out. Fold the tortilla in half to make a sandwich. Spread dairy-free soft margarine on both sides. Toast in a skillet on medium heat until lightly browned in spots. (Most will not be browned. That’s ok–it’s still crispy). You can often tell when the first side is ready, because the margarine will start to melt on the side that is face-up.
As a variation, you can add a little salsa to the tortilla before folding and cooking. Enjoy!
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