Dairy Substitute Finder

Almond (low calorie, mild), oat (creamy, slightly sweet), soy (high protein), coconut (rich, slight flavor), cashew (creamy, neutral). Each has different uses.

Tofu (firm/extra-firm) is closest. Marinate in salt + lemon for tang. Cashew paneer: soak cashews, blend with lemon, set in mold. Use in same dishes.

Coconut yogurt, almond yogurt, soy yogurt all available. Or use lactose-free regular yogurt. For tang in cooking, coconut yogurt + lemon works well.

Coconut cream (1:1, vegan), cashew cream (soaked + blended), evaporated milk (1:1), Greek yogurt + milk. Not all whip - check recipe needs.

Nutritional yeast (cheesy flavor), cashew cheese (blend), vegan cheese brands (Daiya, Violife). For Indian: cashew paste + lemon mimics paneer cream.

1 cup non-dairy milk (soy works best) + 1 tbsp lemon juice or vinegar. Let sit 5 min. Works in pancakes, marinades, baking.

Oat milk gives creamiest chai. Soy milk works (may curdle on high heat). Coconut milk adds different flavor. Add tea after milk warms to prevent curdling.

Use coconut milk for kheer/payasam. Cashew paste for barfi. Tofu for paneer dishes. Coconut cream for kulfi. Many traditional sweets work without dairy.