Eureka! Following a short experimentation stage, I came up with a recipe for Dairy Free Shlishkes. A while ago, I posted a traditional Cheese Shlishkes recipe – please click here. I received quite a few positive comments, but I couldn’t stop thinking about lots of people (like myself,for instance!) who would love to try this dainty, delicious versatile breakfast-lunch-dinner-snack-whatever-you-want-it-to-be simple dish, but have to abstain from the main ingredient – cheese.
So I did it! I used a pareve non-dairy cream cheese substitute. Since I was already experimenting, I experimented with flour as well, and discovered that cream cheese substitute takes twice as much whole wheat flour as the standard farmer cheese. I used light brown sugar and Smart Balance, and an egg. If you use an egg substitute, this recipe becomes vegan, and if it comes out well, please let me know!
These are made exactly the way traditional ones are made, and the dough feels the same. It does want a bit more flour for dusting.
Cooked Shlishkes should be tossed with Smart Balance the moment they are removed from the pot, otherwise they stick together.
I will not repeat the procedure since you can see it in my original Cheese Shlishkes post here. I am listing the ingredients. As you see, the little kittens spilled all the milk, and Mama Cat had to come up with a dairy free solution!
- 8 oz cream cheese substitute
- 1 cup whole wheat flour and more for dusting
- 1 large egg
- 2 tablespoons Smart Balance and more for ready product
- 2 tablespoons light brown sugar
- a pinch of salt