How to Substitute Dairy


Alright, so, today is Part 4 of the 5 part Series on Substituting Ingredients.  Part 1 was Understanding Gluten Free Flours, Part 2 was How to Substitute Eggs, Part 3 was How to Substitute Sugar, and tomorrow will be the last instalment with How to Substitute Fats/ Oils.   Nothing but love, peeps.  I hope this helps in your baking-  these bits and pieces I’ve gathered so far have totally been through trial and error and maaaan some expensive mistakes ( eugh.. I’m thinking of the time I spent like 20.00 on cashews and another 20.00 on ridiculous ingredients to make a casserole. Note to self. Ground cashews do NOT bake like a cream sauce. SO DISGUSTING.  Hopefully I can save you from stuff like that).   For more baking tips, visit the Helpful Resources section.

Ok Onwards….  Here is the stuff I’ve learned so far about substituting dairy in your baking.  For the vegan or dairy-free bakers out there, please let me know if you have more tips to share!


9 Replies to “How to Substitute Dairy”

  1. Hiya Steph-

    A very good point. I actually don’t include soy milk in the list because I find its impossible to get it without stabilizers and preservatives in it (which most people are ok with, I seem to react to), and I try as much as possible to bake without it… (it also makes my gut bonkers, unfortunately). You can definetly use it as a substitute, just make sure to add 1-2 tsp of apple cider vinegar to help your recipe rise and you should be good to go :)

    Buttermilk- try adding a bit more apple cider vinegar to almond milk, and let it sit for afew minutes so it can react as much as possible. You won’t get quite the same taste that buttermilk has, but the recipe will turn out. Sweetened condensed milk- this one, I’d totally suggest you use coconut milk mixed with your preferred sweetener- especially if you skim off and only use the thick creamy top layer of the coconut milk. For additional flavour, add in 1 tsp vanilla and the barest tiny pinch of salt.

    If you want it even thicker, you can always either sprinkle in 1/4 tsp unflavoured gelatin or 1/8 tsp agar agar powder, or you can simmer it in a sauce pan until the water has reduced from the coconut milk, leaving it thicker. If you try it, let me know how it works out! I think i’m going to try it with a few recipes that normally call for condensed milk…. its getting me a bit hungry thinking about it :D

  2. No soy milk? I was curious to read this entry (being dairy free) but didn’t see my favourite milk substitute. I’ve always swapped soy for regular directly with little problem. The only problem I’ve run into is recipes that call for sweet and condensed milk or butter milk. Any tips when you’ve encountered these recipes?

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