[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”3.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]I’ve been dairy-free for a long time now, and I’ve learned a few things that might help some of you who are adjusting to this diet.
Please note that I am not vegan, and also these are just my personal thoughts and experiences. It’s ok if you disagree with my statements. I understand this is territory with a lot of personal preference and variance. But hopefully this is useful for someone out there!
Substitute for butter
In many dishes, you can substitute olive oil for butter without sacrificing any taste or depth. For example, I fry eggs in a little olive oil instead of butter. Oil also works well in slow cooked meals. One of my fav recipes calls for throwing a roast beef in a slow cooker with a stick of butter on top. I use 1/4 cup of olive oil, and my family says it tastes even better than when made with butter!
But olive oil doesn’t work for everything, especially baking. I’ve tried many of the plant-based butters, and for me, nothing beats plain old Crisco.
Substitute for milk
Take your pic, as there are so many options now! Soy, oat, rice, cashew, almond, and coconut. I personally like oat milk or organic soy milk the best, as they have the closest consistency and are not thin or watery. I am aware soy milk is controversial, so you will need to decide if you feel it’s worth the potential hormonal risks. I personally don’t eat a ton of soy, other than organic soy milk. (Note: This article may be of interest.)
Almond milk is a popular low-calorie and low-fat option, but note that almond milk is actually made with very little actual almonds; that’s why it has such a thin texture. I don’t mind it, but thought that was worth mentioning. You can also try making your own nut milks if you are ambitious.
If using milk to cook, be sure to pick a plain one that is not flavored or unsweetened.
Substitute for cheese
Cheese is tough, I’ll say that right now. But I’ve found alternatives that come close enough for me. I either go with a plant-based cheese, or I sub a totally different food that has some tanginess or umami, which helps scratch that cheese itch.
Let’s start with surprising substitutes. Hummus! This shocked me when I discovered it, but I now use hummus in several recipes. My fav way to use it is in a plant-based Caesar dressing (will include recipe below).
For plant-based cheeses, the overall 2 best brands that I have found are Miyoko’s and Follow Your Heart. Miyoko’s makes an amazing mozzarella. It is one of the few plant-based cheeses that is good enough to eat on its own. Or you can use it for pizza, bruschetta, caprese, etc. It has a bit of a ricotta vibe, so I want to try it in lasagna sometime. Daiya is probably the easiest brand to find, but I personally think their cheeses are the worst. (Note – I do love their ice cream bars, so they aren’t all bad.)
- Best mozzarella: Miyoko’s (Follow Your Heart and So Delicious as runner-up)
- Best cheddar: Miyoko’s (Follow Your Heart as runner-up)
- Best pepper jack: Follow Your Heart
- Best smoked gouda: Follow Your Heart
- Best American: GoVeggie singles
- Best parmesan: Follow Your Heart
- Best general purpose cheese: Chao
Unpopular opinion, but I am not a big fan of nutritional yeast (nooch). Some people love it though. Your results may vary.
Substitute for yogurt
If you are seeking yogurt to on its own, there are plenty of great dairy-free options. But if you need yogurt for a recipe, things get a little harder.
It’s tough to get a comparable substitute for yogurt, with its unique tanginess. Plain hummus can work in some recipes, but not all. I am still experimenting with plain yogurts, so hopefully I will have a good one to recommend soon. For flavored yogurts, I think the almond, soy, or oat-based ones are the best. I don’t notice too much of a difference from brand to brand (I usually buy Oatly, Silk, or So Delicious). The coconut ones taste good but often have a difficult-to-explain oily texture. I find the same is true for some (not all) coconut-based ice creams.
Substitute for cream or creamer
You will need to experiment a little, based on the recipe, but coconut milk (the canned version) can work really well as a cream substitute. It doesn’t work for every recipe though.
If you need something closer to real cream, try Oatly’s Barista Edition, Ripple Half & Half, or Califia Farms Better Half.
If your recipe uses cream to thicken, like with soups, you can also try an alternative thickener like corn starch. Tip: Mix corn starch with a little water before adding to your recipe to avoid clumps.
More favorites
- Kite Hill makes my favorite plant-based cream cheese.
- Ripple Half & Half is my favorite for adding creaminess to soup
- Use olive oil for sautéing, instead of butter.
- Creamy base for sauces or dips, try one of these: Plain hummus, avocado, brown mustard, mayo
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