This, my friends, is me petting the goats who made the cheese I bought from Zingermans Creamery for my soufflés. Well…maybe not just these two as there are quite a few goats out at Cornman Farms in Dexter, MI. This recipe is so delicious, you’d never guess it is gluten and cow dairy free! I’ve served these for dinner and brunch parties. My husband takes leftovers to work and eats them for breakfast. Enjoy!
8 tbsp Earth Balance-non-soy butter substitute
1/4 cup Bob’s Red Mill 1 for 1 Gluten Free Flour
1 cup unsweetened cashew milk- click here for my cashew milk recipe
1 1/4 cup goat cheese-if you buy herbed goat cheese you can omit the herbs below
pinch of pepper
1 tsp salt
1 tbsp parsley-minced
1 tsp thyme leaves-minced
5 egg whites & 4 egg yolks-keep them separate
1/4 tsp fresh squeezed lemon juice
Spray or butter 8-4 oz ramekins or 4-8 oz ramekins and set aside on a sheet tray. Preheat the oven to 400°.
Melt the butter in a saucepan, add flour and whisk constantly so no lumps form. Next, add cashew milk and continue to whisk while it simmers for a few minutes until mixture thickens a bit. Remove from the heat, add the salt, pepper, cheese and herbs (if using). Stir until the cheese melts then whisk in the egg yolks.
In a bowl or stand mixer, whip the egg whites and lemon juice on high until they get fluffy and begin to form sturdy peeks, this will take a good few minutes. At this point you can FOLD the egg whites into the cheesy mixture above. Do not stir or you will deflate the egg whites!
Fill the ramekins 3/4 of the way full and slip the sheet tray with ramekins into the oven for 15-20 minutes. they will look like the photo when they are finished. Serve immediately. If you have leftovers you can refrigerate and eat the next day. They will taste just as delicious…only not be as fluffy and puffy.