Milk Substitutes
All plant-based milks work for drinking and most cooking. Use unsweetened, unflavored for savory cooking.
- Oat milk: Closest to whole milk in creaminess and neutral flavor. Best all-purpose substitute.
- Soy milk: Highest protein content. Excellent in coffee, baking, and savory cooking.
- Almond milk: Lighter, slightly nutty flavor. Good in baking but thinner than whole milk.
- Cashew milk: Very creamy. Use for sauces and soups where creaminess matters.
For buttermilk: add 1 tablespoon lemon juice or vinegar to 1 cup plant milk, let sit 5 minutes.
Butter Substitutes
Baking
- Vegan butter (Miyoko's, Earth Balance): Best 1:1 substitute for any baking.
- Coconut oil: 1:1 ratio (solid). Use refined for neutral flavor.
- Oil (for melted butter): 3/4 cup oil = 1 cup melted butter.
Cooking
- Olive oil or avocado oil: Perfect for sauteing vegetables and aromatics.
Cream Substitutes
- Full-fat coconut cream: Refrigerate overnight, scoop solid cream. Can be whipped. 1:1.
- Cashew cream: Soak 1 cup cashews 4 hours, blend with 1/2 cup water until smooth.
Cheese Substitutes
- Nutritional yeast: For Parmesan - sprinkle as a topping for cheesy, umami flavor.
- Vegan cheeses (Violife, Miyoko's): These actually melt on pizza.
- Kite Hill, Miyoko's cream cheese: For cream cheese applications.
Pro Tips
1. Fat content matters - use full-fat plant alternatives in rich recipes.
2. Acid matters - always add acid (citrus, vinegar) to plant milks replacing acidic dairy.
3. Baking may need slight adjustments - add a tablespoon of extra fat or liquid if baked goods seem dry.