Cheese and Roasted Red Pepper Soufflé

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

cream of tartar

💰Cheaper: lemon juice

Lemon juice can stabilize egg whites and is often cheaper.

Melt butter in a saucepan.

Sprinkle in flour and stir with a spoon.

Gradually whisk in the milk, cream, and spices, and simmer gently until thick and smooth.

Transfer the sauce to a bowl and allow it to cool slightly.

Separate the egg yolks from the whites.

Combine the egg yolks with the sauce along with the red pepper paste and chives, whisking well to combine.

In a separate bowl, whisk the egg whites until semi-stiff peaks form.

Gently fold in a third of the egg whites into the egg yolk mixture.

Fold in the grated cheese.

Very gently fold in the remaining egg white mixture.

Pour the mixture into a buttered locricot and gently run your finger all along the edge.

Bake the soufflé for 40 minutes until puffy and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens