How to Cook & Bake Without Dairy / Milk Products - Vegan

Just because you have to avoid dairy, doesn't mean you to avoid your favorite foods. A little creativity and some simple ingredients is all it takes to re-create your favorites!

Instructions

Difficulty: Easy

Things You’ll Need:

• Dairy Substitutes

1. Substitutions For Baked Goods:
   
   7/8 to 1 cup hydrogenated fat and 1/2 tsp salt = 7/8 c Lard plus 1/2 tsp salt = 1 cup margarine
   
   HEAVY CREAM (will not work for whipped cream): 2/3 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1/3 cup melted margarine or canola oil
   
   LIGHT CREAM (will not work for whipped cream): 3/4 cup dairy alternative(i.e. soy milk or prepared Dari-free)+ 1/4 cup melted margarine or canola oil
   
   BUTTERMILK: 1 tablespoon apple cider vinegar(or lemon juice)+ enough dairy alternative to equal one cup--- allow to stand for 4-6 minutes before adding to any recipe
2. EVAPORATED MILK:
   
   • 1 cup light cream alternative or dairy free coffee creamer (carefully check ingredients, many do contain milk proteins)
   • 1 cup rice or soy concentrate, undiluted
   • Soy, rice, or non-dairy powder mixed double strength to equal 1 cup
3. SWEETENED CONDENSED MILK:
   
   1/2 cup powdered dairy alternative (i.e. Dari-free)
   3/4 cup sugar
   2 tablespoon margarine
   1/2 teaspoon xanthan or guar gum
   
   Combine all ingredients, mix well. Bring to slow boil over medium heat, stirring constantly. Boil for one minute, or until thick and bubbly, stirring constantly. Chill before adding to recipe
4. CHOCOLATE:
   
   • chips semisweet 1 oz = 1 oz sweet cooking chocolate
   • semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp sugar
   • 6 oz package = 1 c Chocolate
   • Unsweetened 1 oz or square = 3 tbsp cocoa plus 1 tbsp fat
   • Chocolate, 1-2/3 ounces * 1 ounce unsweetened chocolate plus semisweet 4 teaspoons sugar

Tips & Warnings

• Please note: Accurate measurement and your choice of dairy substitute are important in the final result. Rice milk, for example, has a much higher water content than cow's milk and should be reduced by up to 2 Tbsp per cup. Soy milk, though, has a higher sugar content and can result in premature browning. Therefore, become familiar with the characteristics of the dairy sub that you are using before you begin.