Sponsored by Nulac Foods
Many years ago I cut out most of my dairy intake and since then, I’ve rarely eaten yoghurt. Whenever I came across a recipe containing yoghurt, I simply put it out of mind. Now that dairy-free options are more readily available, there’s no need to miss out on all the fun.
When the folks at Nulac Foods asked me to try their dairy-free yoghurts, rather than simply having it with fruit, I saw it as an opportunity for some test baking to see how they’d go.
Nulac Foods have two dairy-free yoghurt brands. Alpine Yoghurt (available at health food stores and Woolworths) is the original dairy-free brand that has a thicker consistency and isn’t too sweet. I added this coconut yoghurt to a curry which worked really well, it was also tasty with fresh fruit. The other brand is No Udder (available at Coles) who produce a coconut yoghurt and an almond yoghurt – these would make a great addition to breakfast smoothies.
I used both No Udder yoghurts in a cupcake recipe to see which one would be better suited. First I made a batch of chocolate chip cupcakes with the coconut yoghurt and then used the same recipe to make a batch with the almond yoghurt. They both worked well, the cupcakes held together and they had a similar consistency and taste. It was going to be a hard one to call.
Thanks to my official taste testing family, the favourite was the cupcakes made with coconut yoghurt so the next day I whipped up another coconut yoghurt batch and this time, topped them with a chocolate icing, also made with the coconut yoghurt. Pretty clever, right?
I’m really happy with how the cupcakes turned out, in consistency, look and flavour. It’s great to see dairy-free alternatives that taste good AND work well as substitutes in cooking.
Next time I whip up a batch of toasted granola I’ll have a bowl of it with a big dollop of dairy-free yoghurt. I’d also love to try adding it to a potato salad, on top of a curry, in homemade naan bread or in a simple yoghurt cake.
Friends, what would you make with dairy-free yoghurt?
- ⅔ cup No Udder coconut yoghurt
- 2 cups plain flour
- 1 tsp baking powder
- 1 cup caster sugar
- ½ tsp cinnamon
- ½ tsp vanilla essence
- ½ cup dairy-free chocolate chips
- 100ml canola oil
- 1 Tbs No Udder coconut yoghurt
- 1½ cups icing sugar, sifted
- ½ Tbs cacao powder, sifted
- Preheat the oven to 180°C and line a muffin tray with patty cases.
- Place the crushing / kneading blade into the bowl. Add all ingredients and set at speed 6 for 30 seconds.
- Spoon the mixture into the patty cases, filling them ¾ high.
- Bake for 15-20 minutes until the cupcakes are risen and golden.
- In a small bowl add icing ingredients and mix with a spoon. When the cupcakes have cooled spread the icing on each cupcake and top with sprinkles if desired.
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