Dairy-Free Substitutes For:
Milk Powder, Buttermilk, Yogurt,
Sour Cream, Sweetened Condensed
Milk, Homemade Vegan Butter,
Cream Cheese.
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Nut-Free, Soy-Free, Dairy-Free,
Vegan Substitute for Cream Cheese
Ingredients
1 (14-oz.) can full-fat unsweetened coconut milk
OR coconut cream from a carton, refrigerated overnight
1/2 tsp teaspoons fresh-squeezed lemon juice
pinch sea salt
4 tsp nutritional yeast (optional, gives it a savory flavor)
Directions
Carefully open the refrigerated coconut milk or cream and
spoon the coconut solids at the top into a medium mixing bowl.
(Save the liquid for smoothies!)
Using an electric mixer, beat in the lemon juice and sea salt
and nutritional yeast (if using) until smooth and creamy.
Refrigerate until firm
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Milk powder substitute:
I believe it’s the protein in powdered milk that is being
introduced into the flour mix.
Almond meal is one substitute that adds that.
My favorite new discovery is Instant Coconut milk powder
by Native Forest (a trademark of Edwardandsons.com).
A Great non-dairy creamer.
Buttermilk or yogurt does wonders for baked goods,
making them soft and fluffy.
This Dairy-free version of Buttermilk or Yogurt makes
baked goods light and fluffy.
When the acid in the dairy-free buttermilk interacts with the
baking soda in the recipe it leavens the dough, allowing
it to rise without the addition of yeast.
Dairy-free Substitutes For:
Yogurt/ Sour Cream/ Buttermilk
(this formula can be cut in quarters).
Just put 1 tbs. vinegar in a measuring cup.
(You may substitute 1 tbs. vinegar with 2 tbs.
lemon juice).
Fill to 1-cup line with coconut cream or
non-dairy milk, organic soy or almond
milk works fine. (Not the refrigerated
cartons). I prefer the smaller containers.
They seem to be thicker.
Mix and let sit 5 minutes until thickened.
Add 1 tsp baking soda to dry ingredients per
cup of dairy-free buttermilk used in the recipe.
1/4 Cup Dairy-free Buttermilk
Or use a dairy free substitute by adding 1 tsp.
lemon juice or white vinegar to a 1/4 cup measuring
cup and adding enough dairy free milk to reach the
1/4 cup mark.
Let this mixture sit for 5 minutes, then use as directed
in the recipe.
Add 1/4 tsp baking soda to dry ingredients
Use as a 1:1 replacement for buttermilk in your recipes.
You can cut the above quantities proportionately as needed.
Sour Cream Recipe Substitutions
Substitute one of the following for each 1 cup of sour cream
called for in the recipe:
For baking: 7/8 cup (dairy-free) buttermilk, plus 3 tbs. butter or coconut oil.
For baking: 1 cup dairy-free yogurt plus 1 teaspoon baking soda.
For baking: 3/4 cup buttermilk plus 1/3 cup butter or coconut oil
For baking: 3/4 cup sour milk plus 1/3 cup butter or coconut oil.
To make exactly 1 cup of sour milk put 1 tablespoon of vinegar
OR 1 tablespoon of lemon juice in a measuring cup and fill it up
with milk until you get to the 1 cup mark. Give it a stir. Let the
mixture sit for 5 minutes so it can become soured and it’s ready
to use.
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Homemade Dairy-Free Sweetened Condensed Milk Recipe
This Homemade Sweetened Condensed Milk recipe makes a
delicious, made from scratch version of sweetened condensed
milk that you can use in coffee, baking, ice cream and more!
Total Time 35 mins Calories: 120 kcal Serving Size 1g
reduces by half
2 cups any milk: dairy, or almond, cashew, oat, etc.
3/4 cup coconut sugar, honey, or maple syrup
1 teaspoon vanilla extract
4 tablespoons coconut oil
Instructions
Whisk together milk and sweetener in a medium saucepan
over medium-low heat. Whisking often, bring to a low simmer.
Continue to simmer, whisking often, until milk has reduced by
half, about 30 minutes. Once reduced, remove from heat and
stir in butter and vanilla. Allow to cool completely and store in
a mason jar in the refrigerator for up to 1 week.
To make sugar-free:Use your favorite heat-safe sugar substitute
in the appropriate amounts for the recipe.
Author: Robyn Stone | Add a Pinch Ingredients
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Homemade Vegan Butter
Prep Time: 5 mins Yield: 275g/ 9.7oz Block of Butter
Creamy and super buttery homemade vegan butter!
Easy 7-ingredient recipe that is spreadable, it melts
nicely on toast and is great for baking and frying.
INGREDIENTS
1 cup (240ml) Refined Coconut Oil (Melted)*
2 Tbsp Canola Oil* (See Notes)
1/3 cup (80ml) Unsweetened Soy or Almond Milk
1 tsp Apple Cider Vinegar
1 tsp Nutritional Yeast
Small Pinch Turmeric
1/2 tsp Salt
INSTRUCTIONS
Add melted refined coconut oil to the blender jug along with the
canola oil.Add the apple cider vinegar to the unsweetened soy
or almond milk and stir in so that it curdles into buttermilk and
then add it in.Add the nutritional yeast, small pinch of turmeric
and salt.Blend very well until smooth.
Pour out into a butter dish and refrigerate until set.
Remove from the fridge to thaw for a few minutes if using on
fresh bread or creaming with sugar for baking.
NOTES
*Must be refined coconut oil not extra virgin coconut oil.
*Avocado oil is a great option to use instead of canola oil.
Olive oil also works but bear in mind that high speed blending
can cause olive oil to become bitter. If using olive oil, add it in
at the end and mix in without blending.
*Lasts up to 2-weeks in refrigerator. If you need it to last longer,
freeze the excess and only keep what you will use within 2-weeks
in your fridge.
Author: Alison Andrews lovingitvegan.com/vegan-strawberry-cupcakes/
*Inspired by Fork and Beans.
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