Dairy Substitutions: Plant-Based Alternatives for Recipes

Dairy products—milk, butter, cream, cheese, and yogurt—are staples in many recipes, but they're not always necessary or suitable. Whether you're following a vegan diet, managing lactose intolerance, or simply exploring new flavors, plant-based dairy substitutes offer excellent alternatives. This guide covers the best dairy substitutions, conversion ratios, and when each works best.

Why Substitute Dairy?

Reasons to replace dairy include:

Vegan diets: Plant-based lifestyle excludes all animal products
Lactose intolerance: Inability to digest lactose requires dairy-free options
Dairy allergies: Milk protein allergies necessitate alternatives
Health preferences: Some choose to reduce dairy intake
Flavor exploration: Plant-based alternatives add unique tastes
Availability: Working with what's available when dairy runs out

Understanding Dairy's Role

Different dairy products serve different functions:

Milk: Provides liquid, protein, fat, and flavor Butter: Adds fat, flavor, and contributes to texture Cream: Provides richness, fat, and smoothness Cheese: Adds flavor, protein, and texture Yogurt: Adds moisture, tang, and can act as a leavening agent Sour Cream: Provides tang and creaminess

Successful substitutions address these functions, not just mimic flavor.

Milk Substitutions

1. Plant-Based Milks

Almond Milk:

Substitution Ratio: 1:1 with dairy milk
Best for: Baking, smoothies, cereals, most cooking applications
Flavor: Mild, slightly nutty
Fat content: Lower than whole milk
Adjustments: May need to add fat (oil) in some recipes

Soy Milk:

Substitution Ratio: 1:1 with dairy milk
Best for: Most baking and cooking
Flavor: Neutral, slightly bean-like
Fat content: Similar to 2% milk
Advantages: High protein content

Oat Milk:

Substitution Ratio: 1:1 with dairy milk
Best for: Baking, coffee, creamy sauces
Flavor: Mild, slightly sweet
Fat content: Similar to 2% milk
Advantages: Creamy texture, excellent for lattes

Coconut Milk (canned, full-fat):

Substitution Ratio: 1:1, but expect coconut flavor
Best for: Rich desserts, curries, creamy sauces
Flavor: Distinct coconut taste
Fat content: Very high (similar to cream)
Note: Different from coconut milk beverage (carton)

Cashew Milk:

Substitution Ratio: 1:1 with dairy milk
Best for: Creamy sauces, soups, baking
Flavor: Mild, neutral
Fat content: Moderate
Advantages: Very creamy texture

Rice Milk:

Substitution Ratio: 1:1 with dairy milk
Best for: Cereals, light baking
Flavor: Sweet, neutral
Fat content: Low
Limitations: Very thin, not ideal for creamy recipes

Butter Substitutions

1. Plant-Based Butter

Commercial Vegan Butters (Miyoko's, Earth Balance, etc.):

Substitution Ratio: 1:1 with dairy butter
Best for: All butter applications
Advantages: Designed to behave like butter

2. Coconut Oil

Coconut Oil (solid at room temperature):

Substitution Ratio:
- For baking: 1:1 with butter
- For flavor: Use refined coconut oil (neutral taste)
Best for: Baking, cookies, pastries
Adjustments: May need to add salt if recipe calls for salted butter
Note: Adds slight coconut flavor unless refined

3. Vegetable Oil

Vegetable/Canola Oil:

Substitution Ratio: 0.75:1 (3/4 cup oil = 1 cup butter)
Best for: Baking, quick breads, muffins
Advantages: Neutral flavor, works well in many recipes
Limitations: Doesn't work well in recipes requiring creaming

4. Olive Oil

Olive Oil:

Substitution Ratio: 0.75:1 (3/4 cup oil = 1 cup butter)
Best for: Savory recipes, some breads
Flavor: Distinct olive flavor
Note: Use lighter olive oil for baking to minimize flavor

See our Butter vs Oil Substitutions Guide for detailed conversion information.

Cream Substitutions

1. Full-Fat Coconut Milk

Canned Coconut Milk:

Substitution Ratio: 1:1 with heavy cream
Best for: Whipped cream (when chilled), rich sauces, desserts
Adjustments: Chill can overnight, use only the thick cream layer for whipping
Flavor: Adds coconut flavor

2. Cashew Cream

Cashew Cream (homemade):

How to make: Blend 1 cup soaked cashews with 1/2 cup water until smooth
Substitution Ratio: 1:1 with heavy cream
Best for: Sauces, soups, creamy desserts
Advantages: Neutral flavor, very creamy

3. Oat Cream

Oat Cream (commercial or homemade):

Substitution Ratio: 1:1 with heavy cream
Best for: Coffee, sauces, soups
Advantages: Creamy, neutral flavor

4. Silken Tofu

Blended Silken Tofu:

Substitution Ratio: 1/2 cup blended silken tofu = 1 cup heavy cream
Best for: Creamy sauces, some desserts
Advantages: High protein, neutral flavor

Cheese Substitutions

1. Nutritional Yeast

Nutritional Yeast:

Substitution Ratio: 1-2 tablespoons = "cheesy" flavor boost
Best for: Adding cheesy flavor to sauces, pasta, popcorn
Note: Doesn't melt like cheese—adds flavor only

2. Commercial Vegan Cheeses

Vegan Cheese (various brands):

Substitution Ratio: 1:1, but check package instructions
Best for: Melting, shredding, flavor
Quality varies: Some brands melt better than others

3. Cashew-Based Cheese

Homemade Cashew Cheese:

How to make: Blend soaked cashews with lemon juice, salt, nutritional yeast
Best for: Spreads, sauces, ricotta-like applications
Advantages: Rich, creamy, customizable flavor

Yogurt and Sour Cream Substitutions

1. Plant-Based Yogurt

Coconut Yogurt, Soy Yogurt, Almond Yogurt:

Substitution Ratio: 1:1 with dairy yogurt
Best for: Baking, smoothies, parfaits
Adjustments: May need to add acidity (lemon juice) for tang

2. Cashew Sour Cream

Cashew Sour Cream (homemade):

How to make: Blend 1 cup soaked cashews with 1/4 cup lemon juice, 1/4 cup water, salt
Substitution Ratio: 1:1 with sour cream
Best for: Toppings, dips, baking
Advantages: Tangy, creamy, versatile

3. Tofu-Based Sour Cream

Tofu Sour Cream:

How to make: Blend silken tofu with lemon juice, vinegar, salt
Substitution Ratio: 1:1 with sour cream
Best for: Toppings, dips

Conversion Guidelines

When substituting dairy products:

Milk Substitutions: Generally 1:1, but consider fat content differences. Whole milk substitutes may need added fat.

Butter Substitutions:

Solid fats (coconut oil, vegan butter): 1:1
Liquid oils: 0.75:1 (use our Ingredient Substitution Calculator for precise conversions)

Cream Substitutions: Generally 1:1, but texture and flavor will differ.

Recipe-Specific Guidance

Baking

Milk: Any plant-based milk works 1:1. Almond and soy are most neutral. Butter: Vegan butter or coconut oil work best 1:1. Cream: Full-fat coconut milk or cashew cream for richness.

Cooking

Milk in Sauces: Oat milk or cashew milk provide creaminess. Butter for Sautéing: Olive oil or vegan butter work well. Cream in Soups: Cashew cream or coconut milk add richness.

Desserts

Whipped Cream: Full-fat coconut milk (chilled) or commercial coconut whipped cream. Ice Cream: Commercial vegan ice creams or homemade with coconut milk base. Cheesecake: Cashew-based or silken tofu-based fillings.

Common Mistakes to Avoid

Using wrong fat content: Plant milks vary in fat—add oil if recipe needs richness.

Not accounting for flavor: Coconut milk adds coconut flavor; choose neutral options when needed.

Skipping acidity: Some recipes need tang—add lemon juice or vinegar when substituting yogurt/sour cream.

Expecting identical results: Dairy substitutes create different textures—embrace the differences.

Using wrong coconut product: Canned coconut milk (cream) vs. carton coconut milk beverage are different.

Not chilling coconut cream: Coconut cream must be chilled to whip properly.

Troubleshooting Dairy Substitutions

Problem: Baked goods are too dry

Solution: Add more fat (oil) or use higher-fat plant milk

Problem: Sauces aren't creamy enough

Solution: Use cashew cream or full-fat coconut milk instead of low-fat plant milk

Problem: Lack of tang

Solution: Add lemon juice or apple cider vinegar when substituting yogurt/sour cream

Problem: Coconut flavor too strong

Solution: Use refined coconut oil or choose different substitute (cashew cream, oat milk)

Problem: Substitutions separate

Solution: Some plant milks separate when heated—use stabilizers or choose more stable options

Nutritional Considerations

Calcium: Many plant milks are fortified with calcium—check labels.

Protein: Soy milk has highest protein; almond milk has less.

Fat Content:

Full-fat coconut milk: Very high
Oat milk: Moderate
Almond milk: Low

Vitamins: Most commercial plant milks are fortified with vitamins D and B12.

Storage and Handling

Plant Milks: Refrigerate after opening; use within 7-10 days typically.

Coconut Cream: Refrigerate can overnight before using for whipping.

Vegan Butter: Store like dairy butter—refrigerate or at room temperature depending on type.

Homemade Substitutes: Cashew cream and similar homemade substitutes keep 3-5 days refrigerated.

Frequently Asked Questions

Can I use any plant milk 1:1 for dairy milk? Generally yes, but low-fat plant milks may need added fat in some recipes. Choose unsweetened varieties for savory recipes.

Does vegan butter work exactly like dairy butter? Most commercial vegan butters are designed to work similarly, but results may vary slightly by brand.

Can I whip coconut milk like cream? Yes, but use full-fat canned coconut milk chilled overnight. Only the thick cream layer whips.

Do plant-based cheeses melt like dairy cheese? Some do, some don't—quality varies significantly by brand. Read reviews and test small batches.

Will dairy-free baked goods taste different? Slightly, but well-chosen substitutes produce excellent results. Expect subtle flavor differences.

Sources

The Vegan Society – Plant-based dairy substitute guidelines
USDA Food Data Central – Nutritional comparison of dairy and plant-based alternatives
America's Test Kitchen – Dairy substitution testing and recommendations

Try our Free Ingredient Substitution Calculator →

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