DAIRY-FREE BUTTERNUT-CHEESE SAUCE, dairy-free. fodmap friendly options, lower-fat cholesterol

 Fabulous dairy-free Butternut Cheese Sauce ...so good many prefer it!

first posted 2020; updated 10/2024

Brown Rice with Butternut Cheese Sauce, mini beef meatballs & green onion 

Going dairy-free with cheese sauce isn't easy but with so many decent-tasting vegan dairy products available now your taste buds will consider it worthwhile.

After all, less dairy is better for your cholesterol levels and overall health.  If you can reproduce the richness and flavour of a proper cheese sauce with vegan products, why not?  Even better if you can do it without any E-numbers!

Cheese Sauce enhanced with Butternut Squash is surprisingly easy to prepare. The previously posted is here

Obviously the no-dairy option costs more but the recipe makes enough for several servings and leftovers freeze well.  If you're vegan anyway the cost-quantity ratio works out fine. 

The sauce goes beautifully with pasta (photo below), rice (as in  photo above), cauliflower, baked potatoes, cheesy dips,  bread-bowl appetisers, omelette fillings and Welsh rarebit.

One note of caution: Cathedral City vegan cheese replaced conventional cheese in this recipe and really does taste like proper cheddar.  Our tester liked the fact that the sauce wasn't overwhelmingly cheesy but some might want an extra few handfuls of cheese in the sauce or scattered over the top for a deeper cheesy flavour.  

Cost: £5.50'ish

Makes: 5 cups or 7-8 x 2/3 cup portions

Ingredients:

   1 medium butternut squash (5'ish cups)

   1 large brown onion, about 100g/3.5oz (fodmap: replace with equiv trimmed fennel) 

   2 cloves garlic, peeled (fodmap: roast garlic & squeeze out puree OR leave out)

   1.25 cups vegetable broth (granules ok)

   min 1 cup-max 1.5 cups plant milk (67 used 1 cup almond milk)

   

   2-3 tsp Dijon mustard   

   1.25 tsp celery salt

   1/2 tsp salt

   1.25 tsp pepper

   1/4 tsp turmeric

   1.25 tsp smoked paprika

   1/2 tsp cayenne powder

   1.25 tsp nutmeg

   2 tbsp lemon juice

   113.5g/4oz vegan cream cheese 

   min 141.75gm/5oz plant cheddar (67 used Cathedral City plant cheddar) 

   3g/1oz grated dairy/plant Parmesan

scant cup of packaged breadcrumbs OR pulse stale bread in food processor until coarse crumbs form (opt))

   

Method:

MAKE-AHEAD BLUEBERRY ORANGE SPONGE; butter/dairy-free option; fresh fruit; spelt option

Don't forget Welcome to the Blog (nav bar above)

for the latest bargains & food news 

Thanksgiving can be busy and there isn't always the time for home-made treats...

Blueberry Orange Sponge with Orange Glaze
tastes even better the day after baking

But this delicious harvest cake, studded with divine blueberries, is made in advance.  If you can wait a day or two, well wrapped and left at room temperature, the cake tastes even better, but hold the topping until serving day.

The cake is healthier than most -- go dairy free with plant butter, replace wheat flour with higher-protein spelt and for increased fibre, 20% of the flour should be wholemeal.  

Choice of toppings: aq light dusting of icing sugar OR an orange glaze OR a luscious layer of orange buttercream icing (dairy free option).  

Cost: £4.50'ish, less for fewer berries; more for plant butter

Serves: 15-24 fingers

Ingreds:

175g/6.1 oz dairy or plant butter

125g/4.6oz white sugar; 50gr/1.75oz brown sugar

3 large eggs

zest 1 orange

1 tb orange juice

1 tsp orange essence

175g/6.1oz white spelt or wheat flour; 50g/175oz wholemeal spelt or wheat flour

1 tsp baking powder  

150g/5.2oz blueberries (fewer berries if budget is a worry)

Glaze

100g icing sugar

2 tb orange juice

 

Method:

FESTIVE THANKSGIVING MEALS

67 loves Thanksgiving.  

It's a special day in America, set aside for families and friends to remember and be grateful for all the good things in the world generally and the wonderful personal accomplishments, pleasures and lessons of the previous year.

Traditionally, turkey and all the trimmings are served and you can find recipes here:  How to...Turkey, How to...Best Ever Gravy; How to...Best Ever Roasties: Home-made Cranberry Sauce, Pull-Apart Sour Cream Fan Rolls & Pineapple pudding with Black Sugar Glaze 

The Alternative Thanksgiving meals posted run-the-range from special occasion/ luxury to budget-friendly, and include poultry, pork, beef, fish & vegetarian/vegan.

The cost of living crisis means people may be a little more restricted in their choices.   This list from the archives contains several exceptional meals that are cheaper but equally festive, so take a good look.   

PLEASE REMEMBER, MOST PRICES HAVE RISEN SINCE THEY RECIPES WERE FIRST POSTED...check the date of the post on the right hand side of the page for an idea of how to calculate current prices

Whatever you choose, buy the best you can afford.  If organic is out of the question, some higher welfare meats are a good third cheaper than organic.  Even common-all-garden supermarket meat is good value, and presented in a non-traditional way, can provide an attractive crowd-pleaser.  This year, independent butchers may be offering turkey joints as well as whole and half turkeys.

 

POULTRY

The usual alternative to the Big Bird is Chicken but guinea fowl and capon also make a tasty meal.   Corn-fed chooks are a great alternative to organic and cost about a third less.  Selfridges usually sell leg and wing joints of turkey;  some supermarkets and independent butchers may join in this year.

Easy Christmas Dinner - is a prep-ahead chicken; a one-stop indulgence that's perfect for beginners as it virtually cooks itself.  Two rubs are available, one rich with paprika and orange, the other with orange, 5-spice  and hoisin.  Either steeps the bird with rich flavour.

Lightly spiced roast chicken; baked white & sweet potatoes; mixed veg  
 Extras: Pineapple pudding with Black Sugar Glaze and Pull-Apart Sour Cream Fan Rolls 

Also :       

Special Occasion Chicken: unbelievable flavour & crispiness

 

Armagnac Partridges with Apple: boozy, fruity and fanciable

       

Peking Duck for Pancakes: lower-fat, guilt-free, easy, wallet-friendly 

 

Duck & Pineapple Exotic Salad: tantalisingly gorgeous, made easier with a take-away duck 

 

Mongolian Hotpot: absolutely not for heavy drinkers 

Roast Oriental Chicken: wallet-friendly, exotic, for the adventurous 

Chilli Con Turkey: low-cholesterol, low-salt, frugal 

BEEF

Brisket, Melt-in-the-Mouth with rich tomato sauce: budget friendly, low-fat, slow cooker

Beef & Black Beer Stew : one of 67goingon50's signature dishes; easy-peasy Skinnier indulgence, frugal 

 

Korean-style Spicy Seared Beef: spicy, sweet & tender; works with frugal & expensive cuts of beef

Peruvian marinaded Beef Steak: knock-out wallet-friendly guys' favourite 

Luxury Steak, Potato & Onion Pie: wholly indulgent guys' favourite, tender beef with potatoes in plenty of gravy, with alcohol

LAMB

Irish Stew: ambrosial peasant food, frugal 

Luscious Lamb & Red Wine Stew: slow cooker, wallet friendly

Lamb Shoulder with Savoury Gravy & Mint Sauce: gorgeous lower-fat roast for small households

Lamb Mongolian Style: fabulously low-fat; 2-ways; Slow Cooker  

PORK

       Exquisite Barbecued Pork: nearly fat free;  lower-sugar & salt, easy-peasy

 

Spiced Spare Ribs: almost no sugar, low-fat

Asian Pork Bao: low-sugar, salt & fat; budget-friendly; Chicken/vegetarian options

FISH

Oriental Salmon: sugar-free, sassily simple, prepare-ahead, healthy; moist, succulent and subtly flavoured

Salmon Nicoise Salad, as beautiful as it is tasty

Scallop & White Bean Potage: unusual but gorgeous pairing, wallet-friendly, soothes after over-indulgence 

 

Sweet Chilli & Ginger Salmon: lower sugar, Healthy, budget-friendly

VEGETARIAN/VEGAN

Avocado Pilaff (Warm): sublime vegan main, low salt/cholesterol

 

Can't Believe it's Not Beef Lasagne: says it all

Coulibiac Pie, Vegetarian: one of the most popular dishes ever, make ahead

Moussaka, Marvellously Meatless: sensational low-fat casserole; takes a bit of time but much is prepped ahead.  And it's so worth it!

Sensational Spinach Roulade: special occasion; lower-fat pillowy green roulade layered with cream cheese and taramasalata; vegan opt.

 Vegan Wholemeal Pasta with Mushrooms, Peas & Chive Oil: Option for no-common-wheat: delicious & multi-textured with layers of gorgeous flavour; nutty & surprisingly filling. 

Spiced Lentil & Vegetable Potage: Triple Duty, for when your tummy needs a rest from all the rich festive flavours 

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger. 

PREPARE AHEAD APPLE CRUMBLE WITH SUPER SENSATIONAL CRUNCHY TOPPING: low-sugar indulgence; fresh fruit

There is nothing like an apple crumble brought steaming to the table straight from the oven...

Two-stage make-ahead Apple Crumble with the crunchiest topping ever

But with a mid-week meal or a multi-coursed Sunday lunch, who has the time to prep a crumble and the oven space to cook it properly. 

Behold!  67goingon50 presents a two-stage stonkingly delicious crumble, perfect for busy cooks who don't want to stint on flavour or texture of this perennial favourite.

It was first created for 25 people at a retreat centre on the Waterperry estate in Oxfordfordshire, and time dictated it had to be prepared in advance, without going soggy.

The solution?  Part bake it in its separate components: fruit in one pan, crumble on another.  Reassemble when it's needed and finish the bake until the top is crisp, crumbly and bubbly juices are seeping up from its edges.

The recipe posting here uses apples but you could use pears or plums or apricots.  If you're feeling creative, toss in a few blackberries, raspberries or cranberries for a spot of color and flavour contrast.

Everyone loved the 'basic' version which contained a few chopped nuts in the topping.  67 has re-created the crumble for 2 but the recipe multiplies easily.

Costs: £1.75'ish

Feeds: 2

Ingreds:

Fruit: 

2 medium to large dessert apples or equiv

1 generous tbs brown sugar

1/8 tsp each cinnamon, nutmeg & cardamom (or ginger or allspice)

Crumble Topping:

1/2 cup/80gm/2.75oz white flour

1/4 cup/40gm/1.4oz wholemeal flour

1/4 cup/40gm/1.4oz oatmeal

2-3 generous tablespoons brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom or ginger

1/3 tsp salt 

80gm/2.75oz cold unsalted plant or dairy butter, in small cubes

handful of nuts coarsely chopped

Method:

Fruit:

1. Preheat oven to 200C/390F; put a small container of water in bottom of oven
2. Lightly butter sides & bottom of a deep 6inch/15cm cake tin (online or J Lewis)
3. Mix sugar & spices
4. Peel apples, cut into quarters, remove cores; slice each quarter in thirds; toss slices in sugar spice mix till coated
5. Place in bottom of cake tin (tidiness is not important here); cover tin tightly with foil so that no moisture can enter or leave 
6. Bake in oven 20-30 mins alongside pan of water until apple slices can be penetrated with a sharp knife but still hold their shape
7. Cool in pan; cover; refrigerate 4 hours or overnight

Crumble:

1. Mix flours, oatmeal, spices & salt
2. Rub in butter coarsely until mixture resembles peas
3. Mix in nuts; stir well
4. Spread out on a med-large tray so that it looks like a large biscuit
5. Remove water from oven; turn heat down to 180C/350F
6. Bake crumble 20 mins or until middle is chunky and cookie-like; watch the edges which may turn dark and begin to burn - check at around 15 mins
7. Remember: you are not cooking this until it's done; it's meant to be half-cooked.  Set aside till cool; store in a sealable storage bag

When ready to bake:

• Take apples out of fridge
• Preheart oven to 180C/350F
• Spread a good layer of the crumble on top of apples to the edges, a mixture of big chunks and rubble looks good (leftover topping will keep for a few days in an air-tight bag in the fridge)
• Bake 15-20 mins until topping is golden brown and smelling gorgous

Serve with custard or cream.

Comments:

• 'We have decided that the Apple Crumble was (tongue in cheek) not quite up to scratch and would like you to make another one as soon as possible to show us whether a second helping is as good as or better than the first!'  Retreat Team Leader
• 'The crumble was very tasty; the apples were so good that, for me, it didn't really need any topping at all.  But I am dentally challenged, and crunchy things are a bit hard to eat.  I also am a diabetic and absolutely loved the sweet dessert apples which had hardly any added sugar.' 67 handyman

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.