Broccoli & Cheese Dairy-Free Soufflé

Ingredients

• 1½ cups finely chopped broccoli florets
• 2 tablespoons oil
• 2 tablespoons potato starch (can sub cornstarch or arrowroot starch)
• 1¼ cups unsweetened dairy-free milk beverage
• 1 tablespoon Dijon mustard
• ¼ teaspoon chopped fresh thyme leaves

¼ teaspoon salt

• ½ cup dairy-free mozzarella cheese alternative (Alta uses Daiya)
• 3 large eggs, separated
• 2 large egg whites
• ¼ teaspoon cream of tartar

Directions

1. Preheat your oven to 375ºF. Grease 4 (10-ounce) ramekins and place them on a baking sheet.
2. Place the broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until the broccoli is tender-crisp.
3. Heat the oil in a medium saucepan over medium-high heat. Whisk in the potato starch and cook, whisking, for 1 minute.
4. Whisk in the milk beverage, mustard, thyme, and salt and cook, whisking constantly, until thickened, about 1 to 2 minutes.
5. Remove the pan from the heat and whisk in the cheese alternative and 3 egg yolks. Transfer the mixture to a large bowl.
6. Beat all 5 egg whites in a medium bowl until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form.
7. Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer the mixture to your prepared ramekins.
8. Bake the soufflés on the baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160ºF, about 20 minutes. Serve immediately.