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JQ32 | Jan 28, 201907:58 PM    

Ok, so I know that this is the "dairy-est" of desserts (cheese curd "dumplings" in a fragrant cream)....but my stomach can't handle the dairy anymore. FWIW I'm fully aware that a vegan version will never taste as rich etc as the dairy version. BUT I'm committed to trying. I'm confident that I can veganize the cream...but the texture of the dumplings are eluding me. I've googled some recipes and found sweet potato and almond meal substitutes but I think that both of these won't capture the airy lightness of the dairy dumplings. Has anyone tried a vegan (or non-dairy in the least) version of these? Or any recos on subs for the dumplings? I wonder if silken tofu would work...

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