I don't have any peanut items in the house since those he has an anaphylactic reaction to but this doesn't affect my life too much - I simply make almond butter and jelly sandwiches instead. I do miss Reece's' Peanut Butter Cups though (Brad went away on work for a week and I seriously ate an entire bag).
Here are a few tips I've found for editing recipes for a dairy allergy (I am in no way an expert, this is just what I've discovered works for me)
- Determine what the Dairy adds to the recipe, if it is simply for flavor it could possibly be simply omitted.
- Most recipes with liquid dairy can use a non-dairy substitute such as rice/soy/almond milk or water, my preference is rice milk. Heavy cream is harder to replicate but it is possible; try something like coconut milk which is naturally heavier.
- Do not use margarine in place of butter in frosting - the consistency is completely off and tastes kinda funky.
- Experiment to find out what works best for you - you might have a taste preference of one type of non-dairy milk over another.
- If you don't tell people that its such-and-such free they are more likely to enjoy it.