Lactose free

Cooking lactose-free doesn't mean giving up creamy sauces or cheesy oven bakes – it just means using the right products. In these recipes, milk, cream and cheese are replaced with lactose-free alternatives or oat- and soy-based products, so the result is just as rich as the regular version.

Lactose-free recipes also work when only some of the people at the table avoid lactose: make the base lactose-free and serve the cheese on the side. Creamy pasta sauces are best made with lactose-free cooking cream, which handles heat without splitting. Oat cream suits soups and vegetable sauces, but it is slightly sweeter, so add some acidity with lemon or white wine vinegar.

Remember that lactose-free is not the same as dairy-free. In lactose-free products the milk sugar has been broken down, but the milk protein is still there – for anyone with a milk allergy, choose dairy-free recipes. Hard cheeses such as parmesan and long-aged emmental are naturally almost lactose-free, so they can often be used as they are.

With Ruokaboksi you can choose a lactose-free diet, and the week's recipes and ingredients arrive at your door ready lactose-free.