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In this post I’m sharing my favorite list of dairy free baking substitutes. It was hard going dairy free, because I love to bake. When we went gluten and dairy free nearly 8 years ago, grocery store aisles didn’t have pre-made gluten/dairy free baked goods, and I made nearly everything from scratch.
If not milk, what?
I tried (and failed) at many recipes because I wanted to find the best dairy-free substitutes. It was a long trial-and-error process.
The good news
The good news is, you don’t have to make the same mistakes I did, because below I have put together a list of my favorite, go-to, dairy free substitutes for cooking and baking.
Here are my favorite substitutions:
Milk 1:1 replacements
Personally, I like using rice milk best because it doesn’t change the flavor of what I’m making. It has a consistency like skim milk.
Add 1 TBSP of lemon juice to 1 cup of dairy-free milk
Vegan butter substitute like Earth Balance (1:1)
1/2 cup of fruit puree to 1 cup of butter (bananas, applesauce, prunes)