{"id":656,"date":"2017-07-26T15:42:28","date_gmt":"2017-07-26T15:42:28","guid":{"rendered":"http:\/\/laurelblackmorris.com\/kitchen\/?page_id=656"},"modified":"2017-12-20T23:18:03","modified_gmt":"2017-12-20T23:18:03","slug":"healthy-substitutes","status":"publish","type":"page","link":"https:\/\/laurelblackmorris.com\/kitchen\/healthy-substitutes\/","title":{"rendered":"Healthy Substitutes"},"content":{"rendered":"

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Here is a list of alternative ingredients to use when trying to avoid dairy:<\/p>\n

    \n
  1. Sour Cream<\/strong>: The easiest substitute is soy yogurt or almond yogurt 1:1, also purees silken tofu<\/li>\n
  2. Cheese<\/strong>:\u00a0Soy, hemp, or rice-based \u201ccheese\u201d<\/li>\n
  3. Yogurt:<\/strong> soy yogurt<\/li>\n
  4. Butter<\/strong>: unsweetened applesauce, especially for muffins, etc. also coconut oil, olive oil. Avocado puree works well with chocolate desserts. Mashed bananas works well with baked goods. Prune puree also works great with baked goods, just substitute 1\/2 cup for 1 cup butter. See instructions below.<\/li>\n
  5. Milk:<\/strong>\u00a0Hemp, soy, rice, oat, or almond milk<\/li>\n
  6. Buttermilk:<\/strong>\u00a0\u00a0Soy milk: For every cup of soy milk, try adding two tablespoons of apple cider vinegar and\/or lemon juice.<\/li>\n
  7. Dry milk:<\/strong>\u00a0Coconut, potato, rice, or soy milk powder (soy milk powder is the easiest to find).<\/li>\n
  8. Evaporated milk:<\/strong> coconut milk 1:1<\/li>\n
  9. Heavy cream:<\/strong> coconut milk<\/li>\n
  10. Cream cheese:<\/strong> tofu spread<\/li>\n
  11. Half & half:<\/strong> coconut cream and rice milk blend (see below)<\/li>\n
  12. Canned soup substitute: <\/b>see below<\/li>\n
  13. Italian Dressing Mix: <\/b>for storing, see below<\/li>\n<\/ol>\n

    Half & Half<\/h2>\n

    Coconut Creamer<\/strong>: Allow a can of full fat coconut milk<\/a> to settle\u00a0for about 1\/2 hour. If your room temperature is warm, place it in the refrigerator. The coconut cream will rise to the top and can easily be skimmed off. Blend one part coconut cream with one part unsweetened or plain soy, rice, or oat milk to create the desired amount of half and half. Or you can get coconut cream already made here<\/a>.<\/p>\n

    Light Dairy Cream<\/h2>\n

    Low Fat Soy Cream Alternative<\/strong>:\u00a0Blend Silken Tofu until smooth. This works as an excellent substitute for milk and cream when a thickener is needed in sauces and soups. Choose soft varieties for a lighter \u201ccream\u201d. Pureed tofu can be substituted for light cream using a 1:1 ratio and is a much healthier, lower fat option.<\/p>\n

    Milk + Oil Light Cream Equivalent<\/strong>:\u00a0Blend\u00a03\/4 cup of soy or rice milk with\u00a01\/4 cup of melted dairy-free margarine or oil (we like extra light olive oil for cooking). This will equal 1 cup of light cream for your recipes.<\/p>\n

    Heavy Dairy Cream<\/h2>\n

    Coconut Cream<\/strong>: Allow a can of full fat coconut milk to settle (about\u00a01\/2 hour). The coconut cream will rise to the top and can easily be skimmed off. To substitute cream in recipes, use equal parts coconut cream for the\u00a0dairy cream. This works particularly well in sauces for seafood and poultry.\u00a0 Of course, already prepared Coconut Cream can be purchased in stores or online<\/a>.<\/p>\n

    Low Fat Soy Cream Alternative<\/strong>:\u00a0Blend Silken Tofu until smooth. This works as an excellent cream substitute when a thickener is needed in sauces and soups. Choose medium firm or firm varieties for a thicker \u201ccream\u201d. Pureed tofu can be substituted for heavy cream using a 1:1 ratio and is a much healthier, lower fat option.<\/p>\n

    Milk + Oil Heavy Cream Equivalent:<\/strong>\u00a0Blend 2\/3 cup of soy or rice milk with 1\/3 cup melted dairy free margarine or oil (we like extra light olive oil for cooking). This will equal 1 cup of heavy cream for your recipes, but it will not whip.<\/p>\n

    Sour Cream:<\/h2>\n

    Ingredients:<\/p>\n