Dairy-Free Sous Vide Copy Cat Recipe

Listen.

I am not one of the people who thinks you need to scroll and scroll and scroll through my long winded story of how a recipe came about. So, I will keep it short 🙂

I frequent Starbucks, especially when traveling. But, I am a #paleoish kinda gal and I avoid their food because gluten and dairy (ok ok. I never avoid their marshmallow bars when traveling. So hush!)

A friend posted a picture of this adorable little egg bite and said it was a Starbucks copy cat. So, I immediately went to work on adapting it to be dairy free for me. Turns out, I already had the silicone egg things (I am sure it has a real name. Dang if I know it!) from Amazon that I clearly needed so much that it was in the back of a cabinet unopened…oops!

Anyway.

The recipe isn’t paleo. But the only non paleo ingredient is the Daiya cheese and I am sure you can omit. However, I think it helps the velvety texture. I am barely capable of using my InstaPot properly...So, what do I know?

Short answer: Not much! Let’s be real!

Get your ingredients and make this recipe. Because…if I can, so can you. And you should 🙂

Dairy-Free Sous Vide Copy Cat

admin Listen. I am not one of the people who thinks you need to scroll and scroll… Health & Wellness Dairy-Free Sous Vide Copy Cat Recipe European Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large eggs
• 1 cup of canned coconut milk (I used the thick cream from the top of the can or you could use unflavored coconut milk yogurt)
• 1/2 cup of Daiya Cheddar Shreds
• 3 stalks of green onions chopped
• 24 Applegate Pepperonis cut into quarters (Ok. Omit if you think I am weird to love pepperonis in my eggs!)
• 1 tsp of salt
• 1/4 tsp of pepper

Instructions

1. Add the eggs, Daiya, coconut milk, salt and pepper into a blender and blend for about 30 seconds till smooth. Stir in all other add ins.
2. Pour egg mixture into the GREASED egg molds. Leave some room in the cups as these will expand for sure!
3. Add 2 cups of water to your InstaPot and place trivet in the Instapot. Then, place the first mold in the trivet. I use 2 molds so I put aluminum foil to cover the first mold then stack the second on top.
4. Secure the lid and close the pressure valve.
5. Cook on manual HIGH for 15 minutes.
6. Allow for natural release then remove, cool and ENJOY!