It’s hard to be allergic to dairy and have your favourite foods be dairy based; cheese, ice cream, cheese cake, banana splits. It’s sad and lonely to stand by on a hot summer day while your husband eats one of those soft-serve cones from the ice cream truck and you can only live vicariously through him. It’s especially hard when your most favourite dessert ever happens to be coconut cream pie.
Thanks to the good folks at Tofutti, however, I can now make a variety of formerly dairy-based desserts with their soy cheese products.
Setting aside the controversy regarding whether soy is as virtuous as it seems (and that really depends on who pays for the study; studies paid for by the soy industry indicate that soy is a complete miracle food, studies paid for by the dairy industry tend to skew in the other direction), there are still some pros and cons, and the idea that soy sour cream is healthier than regular sour cream is not license to eat the whole pie.