I’ve been wanting to make creamed scallions from my CSA bounty, but I’m lactose intolerant, so heavy cream can be kind of tough on my tummy. So instead I tried it with soy creamer, and it actually turned out delicious! Here is my recipe:
Handful of scallion bunches, about 4, trimmed
1/4 to 1/2 cup of water (just enough to cover scallions in pan)
1/2 cup soy cream
2 minced garlic cloves
Salt and pepper to taste
I snip mine into one-inch pieces, but you can leave them in one piece.
Combine the scallions in a saucepan with the water and bring to a simmer.
Cover and cook 5-7 minutes or until soft. Add the soy creamer and garlic.
Uncover and simmer until the liquid is reduced by half, about 10 minutes.
Finally, season with salt and pepper. I used kosher salt and fresh ground black pepper. As for the soy creamer, I use Trader Joe’s version, which is both vegan and gluten-free. It’s very sweet and really replicates the heavy cream texture and taste in a way other brands I’ve tried do not.
This is a rich side dish that can comfortably serve 3 or 4 depending on how many scallions you use. This recipe is easy to scale if you have a large bunch and want to eyeball the amount of liquid up to adjust.