Hfrxdjt

Is pollution the main cause of Notre Dame Cathedral's deterioration?

English words in a non-english sci-fi novel

Storing hydrofluoric acid before the invention of plastics

Withdrew £2800, but only £2000 shows as withdrawn on online banking; what are my obligations?

Denied boarding although I have proper visa and documentation. To whom should I make a complaint?

Can a non-EU citizen traveling with me come with me through the EU passport line?

What does this icon in iOS Stardew Valley mean?

illegal generic type for instanceof when using local classes

Why didn't this character "real die" when they blew their stack out in Altered Carbon?

Overriding an object in memory with placement new

Can I cast Passwall to drop an enemy into a 20-foot pit?

In predicate logic, does existential quantification (∃) include universal quantification (∀), i.e. can 'some' imply 'all'?

Is it true that "carbohydrates are of no use for the basal metabolic need"?

Check which numbers satisfy the condition [A*B*C = A! + B! + C!]

How to find out what spells would be useless to a blind NPC spellcaster?

How do I stop a creek from eroding my steep embankment?

Identify plant with long narrow paired leaves and reddish stems

What's the meaning of 間時肆拾貳 at a car parking sign

What causes the vertical darker bands in my photo?

How to react to hostile behavior from a senior developer?

ListPlot join points by nearest neighbor rather than order

List *all* the tuples!

What is the meaning of the new sigil in Game of Thrones Season 8 intro?

Apollo command module space walk?

Bete Noir — no dairy

.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;

2

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 3 hours ago

Scott SeidmanScott Seidman

1313

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
  
  – Stephie♦
  2 hours ago
  

  
  
  
  

add a comment | 

2

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 3 hours ago

Scott SeidmanScott Seidman

1313

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
  
  – Stephie♦
  2 hours ago
  

  
  
  
  

add a comment | 

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 3 hours ago

Scott SeidmanScott Seidman

1313

share|improve this question

asked 3 hours ago

Scott SeidmanScott Seidman

1313

share|improve this question

asked 3 hours ago

Scott SeidmanScott Seidman

1313

asked 3 hours ago

Scott SeidmanScott Seidman

1313

asked 3 hours ago

Scott SeidmanScott Seidman

1313

2 Answers
2

active

oldest

votes

3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share|improve this answer

answered 51 mins ago

George MGeorge M

1,128110

add a comment | 

Your Answer

StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);

StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);

else
createEditor();

);

function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);



);

draft saved

draft discarded

Sign up or log in

StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);

Sign up using Google

Sign up using Facebook

Sign up using Email and Password

Post as a guest

Name

Email

Required, but never shown

StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97515%2fbete-noir-no-dairy%23new-answer', 'question_page');

);

Post as a guest

Name

Email

Required, but never shown

3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  2 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share|improve this answer

answered 51 mins ago

George MGeorge M

1,128110

add a comment | 

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share|improve this answer

answered 51 mins ago

George MGeorge M

1,128110

add a comment | 

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share|improve this answer

answered 51 mins ago

George MGeorge M

1,128110

share|improve this answer

answered 51 mins ago

George MGeorge M

1,128110

answered 51 mins ago

George MGeorge M

1,128110

answered 51 mins ago

George MGeorge M

1,128110