My go-to dairy free substitutions...
BeesKnees181
Posts: 166 Member
"Butter"...
If you haven't met Earth Balance (EB), please check it out. It is a phenomenal stand-in for butter; it comes in both stick and whipped/tub form. I do not miss the real thing, AT ALL
"Milks"...here is what I have learned:
Almond: my favorite for general use (i.e. cereal, tea time, coffee mix-in); I stick with an original, unflavored version with low sugar content. Low calorie and high protein benefits.
Coconut: my favorite for baking, puddings, mousses, icings, soups, frostings, pancakes, etc. I have been known to use it on cereal, in smoothies, and for general use. I found it most helpful when I was nursing my stomach and intestines back to health from dairy and gluten allergies. High fat and calorie content, but a "good fat."
Hemp: my favorite for overall health benefits, but the taste is hard to get used to...I suggest only trying this when you have gotten used to the taste of almond. By far, the best in protein and healthy fat content of all non-dairy milks. Low calorie. I use it in smoothies.
Rice: another great option for baking, soups, and general use; least "strangest" of all tastes. This was my first non-dairy milk that I tried back in college. It is great for cereal, watery consistency. High in sugars/glycemic index. Try to stick with one like Trader Joes version that is simply rice milk and not many additives.
Soy: a great all-around for everything from baking, smoothies, cereal, etc. Beware of all the additives in soy milk and try to find a brand that offers less ingredients.
Have I forgot any others?
"Cheese"...it will never be like the real thing...sorry
Beware of almond and rice versions that still have casein (a milk protein).
I can tolerate sheep's milk cheeses like Romano, and this is a go to for me. Goats milk cheeses still bother me, and I only use them in extreme cases.
For the melting factor, I like Follow Your Heart brand (their mozzarella works great for pizza, and the nacho flavor is sublime)
If you haven't met Earth Balance (EB), please check it out. It is a phenomenal stand-in for butter; it comes in both stick and whipped/tub form. I do not miss the real thing, AT ALL
"Milks"...here is what I have learned:
Almond: my favorite for general use (i.e. cereal, tea time, coffee mix-in); I stick with an original, unflavored version with low sugar content. Low calorie and high protein benefits.
Coconut: my favorite for baking, puddings, mousses, icings, soups, frostings, pancakes, etc. I have been known to use it on cereal, in smoothies, and for general use. I found it most helpful when I was nursing my stomach and intestines back to health from dairy and gluten allergies. High fat and calorie content, but a "good fat."
Hemp: my favorite for overall health benefits, but the taste is hard to get used to...I suggest only trying this when you have gotten used to the taste of almond. By far, the best in protein and healthy fat content of all non-dairy milks. Low calorie. I use it in smoothies.
Rice: another great option for baking, soups, and general use; least "strangest" of all tastes. This was my first non-dairy milk that I tried back in college. It is great for cereal, watery consistency. High in sugars/glycemic index. Try to stick with one like Trader Joes version that is simply rice milk and not many additives.
Soy: a great all-around for everything from baking, smoothies, cereal, etc. Beware of all the additives in soy milk and try to find a brand that offers less ingredients.
Have I forgot any others?
"Cheese"...it will never be like the real thing...sorry
Beware of almond and rice versions that still have casein (a milk protein).
I can tolerate sheep's milk cheeses like Romano, and this is a go to for me. Goats milk cheeses still bother me, and I only use them in extreme cases.
For the melting factor, I like Follow Your Heart brand (their mozzarella works great for pizza, and the nacho flavor is sublime)
0
This discussion has been closed.