November 25, 2014 at 8:10 AM
Quick tips for dairy substitutions:
- Butter: substitute with margarine or a similar non-dairy spread (weight for weight). This won’t work for all recipes so a little trial and error is called for if you want to convert an old favourite recipe to dairy free.
- Milk: substitute with Soy milk – Soy has a little more fat than Rice milk so will give a better result. 1 cup of dairy = 1 cup of Soy milk.
1 cup buttermilk = 1 cup Soy milk with 2 Tbsp lemon juice, leave for 5 minutes.
- Almond milk: a creamy non-dairy milk, make your own with the recipe below.
1/3 cup raw blanched almonds (skinless)
2 cups water
In a blender or food processor blend almonds and water until milk is creamy and thick (scrape the sides and bottom regularly and keep processing). Pour the milk through a fine mesh strainer to remove the nuts (you can do this twice if you want). Use the milk for hot drinks, with hot or cold cereals and baking.
These recipes can easily be make dairy free, simply follow the alternatives given in each recipe. Both are great with fresh fruit and drizzled our Maple Flavoured Syrup.
Baking: One of the trickier areas to substitute dairy is in baking, particularly with cakes. Here are some recipes to get you started.
Chelsea’s Favourite Chocolate Cake
Cakes don’t get much easier than this one and this is loved by most who try it!
Classic Carrot Cake
This delicious cake comes with a Step By Step guide (click on the button to view). Ice with Lemon Icing instead of Cream Cheese icing.