Calling all milk free diet experts

[DidEinsteinsMum]

Ok probably stuck this in wrong place

I want to make a potatoe gratan / dauphinois thing and the recipie says double cream, cheese and butter. We use vitalite and have a few recipies fail to work taste wise. What do i use instead of double cream to make it milk free and do i need to adapt recipie due to flavour change. Plus ds hates the milk free cheese we have previously tried. Not sure if it was a taste or texture thing. Any suggestions?

Is it just a no starter?

TIA

oatly cream. A lot of people get it at tescos, but I can only find it in our local organic store (although it isn't organic ) or Waitrose (good excuse, no?)

I do a version of dauphinoise with sliced potatoes, garlic, oatly cream and Pure (non dairy margarine)

Haven't found a decent cheese substitute, but always on the look out!

there's a nice recipe on the oatly website for root veg gratin, i make it with just potatoes and it's very nice. It doesn't require a cheese substitute.

www.oatly.com

I get Oatly in my local tescos, but a health food shop said they could order it in for me as well.

I make the same idea but with quite string veg/chicken stock instead of the cream. Dot some fat on the top to help it crisp. Still melting lovely - no milk of frankenstine milk.

string? strong!

of? or!

(I'll leave now....)

Milk of frankenstine milk? Come back and explain kif!

Thinly sliced potato with thinly sliced leek and bacon bits veg stock dot top with marg.

Would also suggest oatly cream or Tofutti Sour Supreme which is a soya-based sour cream substitute. For cheese substitutes we use the Tofutti mozerella-style soya stuff (the one that comes in a block not in slices). This is about the best for cooking with as it does replicate the mozerella flavour to quite an extent. It is absolutely vile if you try eating it as is though. Otherwise i tend to use some of the cream cheese substitutes in recipes which require cheese as these are sometimes a bit better. Again about the best i've found are the Tofutti ones.

(Disclaimer: I don't work for them, honestly!).