Dairy-Free Substitutes
67 substitutes across 28 ingredients tagged dairy-free.
Substitutes
Oat Milk
Oat milk has a creamier texture and slightly sweeter flavor. Works well in coffee, baking, and cooking. Great neutral flavor.
Soy Milk
Soy milk has the most similar protein content to dairy milk. Slightly beany flavor but works well in most applications. Curdles well for savory sauces.
Coconut Milk
Use carton coconut milk (not canned) for a 1:1 swap. Adds a subtle coconut flavor. Canned coconut milk is richer and better for creamy sauces.
Substitutes
Coconut Oil
Works great in baking. Use refined coconut oil for a neutral flavor, or virgin for a subtle coconut taste. Solid at room temperature like butter, making it ideal for most baking applications.
Olive Oil
Use 3/4 the amount since oil is 100% fat while butter is ~80% fat. Works well in savory dishes and some moist baked goods like quick breads. Adds a subtle fruity flavor.
Applesauce (unsweetened)
Reduces fat significantly. Results in a moister, denser texture. Adds subtle sweetness. Best when replacing only half the butter called for.
Mashed Avocado
Adds healthy monounsaturated fats and a creamy texture. Can impart a green tint and subtle flavor. Works best in chocolate recipes where the color won't matter.
Vegetable Oil
Use slightly less oil since it's pure fat. Makes baked goods moister and denser. Good neutral-flavor option.
Substitutes
Oat Milk + Vinegar
Plant-based buttermilk. Add vinegar, let sit 5 minutes. Curdles similarly to dairy milk and provides the same leavening activation.
Substitutes
Cashew Cheese
Blend soaked cashews with nutritional yeast, lemon, garlic, and salt. Can be made into a spreadable cheese or a melty sauce by adding more liquid.
Firm Tofu (smoked)
Smoked tofu has a similar firm texture and savory flavor. Crumble or slice as needed. Not a perfect match but works in many cooked dishes.
Substitutes
Coconut Oil
Similar melting point and solid behavior. Use refined for neutral flavor.
Vegetable Shortening
Similar solid fat behavior. No flavor contribution.
Substitutes
Full-Fat Coconut Milk (chilled)
The thick layer on top IS coconut cream. Discard the water.
Cashew Cream
Soak raw cashews 4+ hours, blend with water. Creamy and neutral.
Silken Tofu (blended)
Blend until smooth for creamy, high-protein base.
Substitutes
Oat Milk (full-fat)
Creamy, naturally sweet. No coconut flavor but similar body.
Cashew Milk
Naturally creamy, mild, slightly sweet. Thinner — simmer to reduce if needed.
Soy Milk (unsweetened)
High protein, neutral flavor. May curdle in acidic sauces.
Substitutes
Coconut Condensed Milk
From coconut cream and sugar, simmered thick. Coconut flavor.
Cream of Coconut
Already sweetened and thick. Tropical coconut flavor.
Substitutes
Cashew Cream Cheese
Blend 1 cup soaked cashews with 2 tbsp lemon juice, 1 tbsp apple cider vinegar, pinch of salt. Remarkably similar to cream cheese in flavor and texture.
Silken Tofu + Lemon
Blend silken tofu with lemon juice and a pinch of salt until completely smooth. Very low in fat, high in protein. Mild flavor.
Substitutes
Tofu, Raw, Firm, Prepared with Calcium Sulfate
Blend 1/4 cup silken or firm tofu until smooth to replace 1 egg. Works well in baking, scrambles, and quiches. Vegan and cholesterol-free.
Substitutes
Flax Egg
Mix and let sit 5 minutes until gel-like. Great binding substitute for baking. Adds a slightly nutty flavor.
Chia Egg
Mix and let sit 5 minutes until gel-like. Neutral flavor, excellent binding. Seeds remain visible as small specks.
Mashed Banana
Adds moisture and natural sweetness. Works best in sweet baked goods. Will add banana flavor.
Applesauce
Adds moisture with mild sweetness. Use unsweetened for best results. Makes baked goods denser and more moist.
Silken Tofu
Blend until completely smooth. Adds moisture and protein with neutral flavor. Makes baked goods dense and moist.
Commercial Egg Replacer
Products like Bob's Red Mill Egg Replacer are designed specifically for this. Most reliable vegan option for baking structure.
Substitutes
Coconut Milk (full-fat)
Similar richness. Adds coconut flavor. Shake well.
Substitutes
Oil, Coconut
Coconut oil has a high smoke point and similar solid-at-room-temperature consistency. Adds a mild coconut flavor. Dairy-free.
Substitutes
Coconut Yogurt
Dairy-free, similar thickness. Slight coconut notes. Use unsweetened.
Silken Tofu + Lemon
Blend tofu with lemon for tang. High protein, dairy-free.
Substitutes
Coconut Cream
Thick, rich, whips when chilled. Adds coconut flavor. Best dairy-free whipping sub.
Cashew Cream
Soak 1 cup cashews 4h, blend with 3/4 cup water. Rich and neutral.
Substitutes
Shortening
Closest in behavior to lard — same texture and function. Neutral flavor. Works identically in pie crusts and biscuits.
Coconut Oil
Solid at room temperature. Refined coconut oil is neutral-flavored. Creates a reasonably flaky pastry and works well in most lard applications.
Vegetable Oil
Works for frying and cooking but won't create flaky pastry. Use slightly less than lard.
Substitutes
Coconut Oil
Solid at room temp. Use refined for neutral flavor.
Olive Oil
Use slightly less (pure fat vs margarine's water). Light olive oil for neutral taste.
Substitutes
Avocado (mashed)
Creamy, healthy fats. Will turn dish green. Add lemon.
Hummus
Different flavor but works as spread/dip. Adds protein.
Substitutes
Almond Milk
Almond milk is thinner and nuttier. Works in most recipes but won't froth as well for coffee drinks.
Soy Milk
Soy milk froths well and has a higher protein content. One of the best dairy-free options for lattes and cooking.
Coconut Milk
Use carton coconut milk for a similar consistency. Adds a mild coconut flavor. Works well in smoothies and baking.
Substitutes
Avocado Oil
The best substitute for high-heat cooking. Higher smoke point than olive oil. Mild buttery flavor. Use anywhere olive oil is called for.
Grapeseed Oil
Very neutral flavor with a high smoke point. Good for cooking where you don't want olive oil's flavor. Excellent in dressings and mayonnaise.
Canola Oil
Very neutral and affordable. Good for cooking but lacks olive oil's flavor complexity. Best when olive oil's flavor isn't central to the dish.
Walnut Oil
Rich, nutty flavor. Best used cold or as a finishing oil — has a low smoke point. Pairs well with salads, pasta, and roasted vegetables.
Substitutes
Nutritional Yeast
Cheesy, nutty, umami-rich. Go-to vegan Parmesan.
Substitutes
Tofu Ricotta
Crumble firm tofu and mix with nutritional yeast, lemon juice, garlic, and herbs. Surprisingly convincing texture in cooked dishes.
Substitutes
Coconut Oil
Solid at room temperature like shortening. Refined coconut oil has a neutral flavor. Excellent vegan substitute for all shortening applications.
Vegetable Oil
Liquid oil won't provide the same flakiness in pastry but works in cookies and quick breads. Use slightly less as oil is 100% fat.
Substitutes
Almond Milk (unsweetened)
Low calorie, dairy-free. Thinner with less protein.
Oat Milk
Creamy, slightly sweet. Closest plant-milk consistency.
Substitutes
Coconut Cream + Lemon
Mix thick coconut cream with lemon juice to mimic the tang. Adds coconut flavor. Refrigerate first for thicker consistency.
Cashew Cream
Blend soaked cashews with water and lemon juice until smooth. Add a pinch of salt. Very close to sour cream in texture.
Substitutes
Canola Oil
Nearly identical in use. Neutral flavor, similar smoke point. A direct swap in all applications.
Olive Oil
Adds a slightly fruity, savory flavor. Best in savory dishes. Can overpower delicate baked goods. Use light/mild olive oil for a more neutral result.
Coconut Oil
Use melted coconut oil as a 1:1 swap. Refined is neutral, unrefined adds coconut flavor. Solidifies when cold, which can affect texture.
Avocado Oil
High smoke point makes it excellent for high-heat cooking. Mild, buttery flavor. One of the healthiest options with beneficial fats.
Substitutes
Coconut Cream (chilled)
Chill overnight, whip the solid cream. Coconut flavor.
Substitutes
Oat Milk
The closest plant-based substitute in texture and creaminess. Naturally sweet and works well in most baking and cooking. Barista versions foam well for coffee drinks.
Almond Milk
Lower in calories and protein than whole milk. Unsweetened varieties work best in savory dishes. May thin out baked goods slightly.
Soy Milk
Closest to cow's milk in protein content among plant milks. Neutral flavor works in both sweet and savory recipes. Can curdle slightly with acidic ingredients.
Rice Milk
Very mild and naturally sweet. Thinner consistency than whole milk. Best for light baking and beverages. Good for those with multiple allergies.