1

votes

How to get "creamy" food with no dairy/no coconut

Answered on September 12, 2014
Created September 18, 2012 at 8:22 PM

So, I'm on Whole30, so no dairy for me right now. I do find myself wanting to cook something with a "creamy" mouthfeel. Most recipes I see call for coconut milk, etc. as a sub, but we can't do coconut in our family because of food allergies.

Any other ideas, please??

014e7a87621b34bead8645fde586f6cd

(100)

on September 19, 2012
at 01:55 PM

Um..yes. Must try this!

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on September 19, 2012
at 12:35 PM

Careful! ;) ....

7278560e76901ded4081022b54c6e165

on September 19, 2012
at 04:04 AM

I use egg yolks, I eat my egg whites scrambled with liver with fried onion and egg yolk sauce or tomato paste with partly raw egg yolk.

2b3edde3c7b9393fe36a2dd9c8acf473

(284)

on September 19, 2012
at 01:18 AM

Agreed. The general case advice is: emulsify some non-dairy, non-coconut fat, because what you want is an emulsion of fat in water.

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:41 PM

Yes, I agree. Going to have to try this mayo recipe!

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:39 PM

+1 for first mention of ghee .. assuming it's approved on the Whole30? I know it is essentially non-dairy, at least in terms of the allergenic and other problematic elements. I am a non-dairy consumer who enjoys ghee.

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:38 PM

+1 for first mention of ghee .. assuming it approved on the Whole30? I know it is essentially non-dairy, at least in terms of the allergenic and other problematic elements. I am a non-dairy consumer who enjoys ghee.

06ca9c524c28bc3fba95d4d90f8f43c6

on September 18, 2012
at 11:24 PM

+1 for the avocado.

61844af1187e745e09bb394cbd28cf23

(11058)

on September 18, 2012
at 10:58 PM

Gonna have to try making mayo with bacon fat. That sounds divine!

61844af1187e745e09bb394cbd28cf23

(11058)

on September 18, 2012
at 10:57 PM

Yes, yes, yes! I cook it in broth, whir it in the food processor, and add butter (olive oil would work) and broth until it's the consistency I like it.

0a9ad4e577fe24a6b8aafa1dd7a50c79

(5150)

on September 18, 2012
at 09:21 PM

Beware of the abnormally high phytic acid content if you have GI issues.

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on September 18, 2012
at 09:16 PM

Cauliflower/garlic mashed potatoes are da bomb!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 18, 2012
at 09:10 PM

+1....just what I was popping in to say.

10405c6f4c2e5bb251d25a37a0dc35a4

(66)

on September 18, 2012
at 09:06 PM

this is so true, avocado is the way forwards regarding the creamy treats!

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15 Answers

11
61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on September 18, 2012
at 09:03 PM

Avocado, all the way. You can make a really great salad dressing with it, lime juice and cilantro and/or jalapeno. It's really nice and creamy but dairy and coconut free.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on September 18, 2012
at 09:10 PM

+1....just what I was popping in to say.

10405c6f4c2e5bb251d25a37a0dc35a4

(66)

on September 18, 2012
at 09:06 PM

this is so true, avocado is the way forwards regarding the creamy treats!

06ca9c524c28bc3fba95d4d90f8f43c6

on September 18, 2012
at 11:24 PM

+1 for the avocado.

7
Medium avatar

(3213)

on September 18, 2012
at 09:36 PM

Mayo, make your own. I do mine with 1/2 bacon fat and 1/2 light tasting olive oil, 1 egg, the juice of 1/2 lime and salt to taste.

61844af1187e745e09bb394cbd28cf23

(11058)

on September 18, 2012
at 10:58 PM

Gonna have to try making mayo with bacon fat. That sounds divine!

2b3edde3c7b9393fe36a2dd9c8acf473

(284)

on September 19, 2012
at 01:18 AM

Agreed. The general case advice is: emulsify some non-dairy, non-coconut fat, because what you want is an emulsion of fat in water.

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:41 PM

Yes, I agree. Going to have to try this mayo recipe!

4
2322566a77baa2d3e03ca73988fb9bc1

(114)

on September 18, 2012
at 08:45 PM

I just read the other day that someone made pur??ed cauliflower to get a creamy mouth feel.

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on September 18, 2012
at 09:16 PM

Cauliflower/garlic mashed potatoes are da bomb!

61844af1187e745e09bb394cbd28cf23

(11058)

on September 18, 2012
at 10:57 PM

Yes, yes, yes! I cook it in broth, whir it in the food processor, and add butter (olive oil would work) and broth until it's the consistency I like it.

3
75e8ceee00e2459860ea38220a3a8118

on September 18, 2012
at 09:04 PM

Macadamia nut butter straight from the spoon.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on September 19, 2012
at 12:35 PM

Careful! ;) ....

3
76211ec5301087de2588cfe3d6bccba9

(1178)

on September 18, 2012
at 08:28 PM

soak nuts and make milk from them perhaps? or how about ghee? avocado might work as well

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:39 PM

+1 for first mention of ghee .. assuming it's approved on the Whole30? I know it is essentially non-dairy, at least in terms of the allergenic and other problematic elements. I am a non-dairy consumer who enjoys ghee.

A9007c998e3b924deebbe9ebb98d4db6

(340)

on September 18, 2012
at 11:38 PM

+1 for first mention of ghee .. assuming it approved on the Whole30? I know it is essentially non-dairy, at least in terms of the allergenic and other problematic elements. I am a non-dairy consumer who enjoys ghee.

2
E17fe88b98575c183241fba50ae42b93

(398)

on September 19, 2012
at 02:25 AM

Maybe use egg yolks if you're trying to thicken a sauce? Can't go wrong with egg yolks...and like someone else already suggested, arrowroot is a good thickener, too.

7278560e76901ded4081022b54c6e165

on September 19, 2012
at 04:04 AM

I use egg yolks, I eat my egg whites scrambled with liver with fried onion and egg yolk sauce or tomato paste with partly raw egg yolk.

2
Bd271299b2d4d9b2e3da9c252fef058c

on September 18, 2012
at 11:51 PM

i've recently gotten into chocolate pudding made with gelatin. and by 'gotten into' i mean i've been eating it for dinner every night. ehem. as such...

mix these together until smooth: -1/2 cup unsweetened vanilla (and carrageenan-free) almond milk (i use TJs refrigerated) -2 tbs cocoa powder -some stevia

in another bowl, disolve 1 packet of powdered gelatin in 1/2 cup boiling water. mix the almond milk mixture into the gelatin mixture and mix.

put in the fridge (or freezer for the impatient), and once it sets, stir it up a bit to make it creamy as opposed to jelly-y.

i swear, this is way better than any and all magical-chocolaty-egg-microwave-concoctions.

014e7a87621b34bead8645fde586f6cd

(100)

on September 19, 2012
at 01:55 PM

Um..yes. Must try this!

2
7f4b697070907f7d7c969d2ebc99838b

on September 18, 2012
at 09:00 PM

Raw unsalted cashews will blend down & can be creamy when added to other ingredients. Also have had success with pur??ed cauliflower, as well as avocados.

0a9ad4e577fe24a6b8aafa1dd7a50c79

(5150)

on September 18, 2012
at 09:21 PM

Beware of the abnormally high phytic acid content if you have GI issues.

1
6120c989fd5b69f42a0834b69b87955b

(24553)

on September 19, 2012
at 03:35 AM

Beat egg whites until fluffy and fold into whatever you need to have that mouth feel. Super silky in soups in particular when added at the end. Also, a divine addition to cocktails, but forget you saw that until you finish the Whole 30.

1
6b6c938c368e7a135e74c468c9ed1189

on September 19, 2012
at 12:33 AM

+1 for avocado. We also use a fair amount of Arrowroot for texture / mouth feel. Not quite 'creamy', but definitely thick. Bone broths are also very thick and smooth.

But I have to ask if you have tried pastured, organic, raw cream or butter? I was off dairy for fifteen years before I discovered that with raw pastured dairy I have zero problems. In fact, I thrive on them.

1
Dc69594b2a1bbc32a6389924248387d6

on September 18, 2012
at 10:19 PM

Cashew butter. I used it to make a creamy green bean dish for Thanksgiving.

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on September 19, 2012
at 10:04 AM

Try making a flan, or a custard. They're pretty simple to make and very tasty. Here's a recipe: [http://www.cravingsofalunatic.com/2012/01/chocolate-zabaglione-with-strawberries-and-almonds-a-vintage-recipe-swap.html][1]

Obvious omit the almonds and sugar if they're a problem.

0
Bece741db5f5fed6bafa12e3548f973f

(715)

on September 19, 2012
at 02:40 AM

I was going to ditto the arrow root because it doesn't take much for thickening and it's not a grain. Maybe some almond milk?

0
194d8e8140425057fe06202e1e5822a7

(3979)

on September 19, 2012
at 01:20 AM

Avocado, tahini, pesto, refrigerated olive oil.

0
16b9ed892e2691cebbe74625c75797c9

on September 18, 2012
at 08:31 PM

Olive oil or nut/seed butters.

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