Dairy-free food includes avoiding dairy products, including milk, yogurt, butter, cheese, etc., and other animal products, such as meat, fish, and eggs. Those with a milk allergy or lactose intolerance or who follow a strict dairy-free diet must avoid all milk products, even in slight or trace amounts. Some products that do not contain milk as an intended ingredient may have been manufactured in a facility that processes dairy products which may have a low risk of cross-examination. Here are some substitute dairy products.
Coconut milk is an excellent substitute for cow milk and is high in sodium and potassium, two essential nutrients for keeping us happy. It is available in tinned and cartons; when chilled overnight, tinned coconut milk separates into watery liquid and a thick solid that is an alternative to whipped cream. Coconut oil is a substitute for butter for baking, as the coconut flavor is less pronounced and can be used as a spread. Coconut butter can also stand in for a diary spread. Nut milk such as almonds and cashew are another alternative to dairy products; they taste pretty sweet and are great for cereals, desserts, and coffee. Cheese and cashew cream contain whole seeds, which include all protein; nut milk has fewer proteins than soy milk. Nut milk can be made at home or bought at local markets.
Soy milk is widely available and comes in various sweet and flavored types. Soy milk makes a good substitute for cow milk in cooking; soy-based cheeses are getting better and are dairy-free alternatives to mozzarella, parmesan, blue cheese, and cheddar. Soy cream is also a good substitute for single cream; if cooled well, it will whip. Rice milk is a mixture of rice and water, making it richer in carbohydrates than other milk and delightful. Although it has no protein, it is an excellent alternative to pancakes, desserts, and sweet drinks.