Dairy free recipes

I cook a lot of vegan recipes. Feel free to friend me if you like. My diary's open and I'll be happy to share if you see something you like. (I still eat dairy; I just don't cook it, so my Greek yogurt breakfasts and ice cream sandwich snacks are the real deal.)

One tip: in baking I usually sub unsweetened soy or almond milk for regular milk. If you need buttermilk, curdle 1 tsp of vinegar (ACV works really well) per cup of nondairy milk.

As far as vegetarian cheese, Daiya works decently, as does Tofutti (cream cheese and sour cream). Note, however, that while the flavor and texture come close, the nutrition does not. So if you're looking to get the same levels of protein and/or fats from the substitutes as you would from real dairy, you could be disappointed. (Same goes for coconut-based yogurt).