The Gruyere and almond milk in this recipe complement each other perfectly each bringing a nutty flavor to this dish. Be sure to serve this soufflé immediately after coming out of the oven for best results.
1. Preheat oven to 400°F.2. Generously butter the interior of two 16 oz. ramekins.3. Add enough Parmesan cheese to completely coat the interior.4. Transfer to the refrigerator until ready to use.5. Combine the eggs, sour cream, almond milk, mustard, and salt and pepper to taste in a blender, processing until very light and airy.6. Remove the ramekins from the refrigerator and place half of the Gruyere cheese in the bottom of each.7. Pour half of the egg mixture into each ramekin and carefully transfer to the preheated oven.9. Bake until golden brown and puffed up over the edges of the ramekins, about 40 minutes.Remove from oven and serve immediately, as the soufflés will begin falling as soon as they are out of the oven.
Notes
*NOTE: Horizon or Organic Valley rich and creamy sour cream are good options to purchase.
