National Day of Souffle – May 18

This is one of my favorite go-to recipes since I live on my own.  It is simple & filling.  This recipe can be multiplied for more servings – I’ve done up to 6 servings with success.


Cheese Soufflé

1 serving


3 ½ teaspoons Earth Balance, Melt or other non-dairy “butter”, divided

2 tablespoons grated Parmesan cheese, divided

1 tablespoon all-purpose flour

¼ cup milk (I used almond)

¼ teaspoon minced chives (optional, but delicious)

1/8 teaspoon Worcestershire sauce

1 egg, separated

1/3 cup shredded non-dairy cheese (I used Follow Your Hear Provolone)


Butter the bottom and sides of a 1 cup round baking dish with ½ teaspoon butter. Sprinkle buttered surface with 1 tablespoon Parmesan cheese; set aside. In a small saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Add chives and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount into egg yolk; return all to pan, stirring constantly. Transfer to a bowl; set aside. In a mixing bowl, beat egg white until stiff peaks form; fold half into yolk mixture. Fold in Swiss cheese, then remaining egg white. Pour into prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-35 minutes or until lightly browned and a knife inserted near the center comes out clean.



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