Dairy-Free baking substitutions

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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. Figuring out dairy-free substitutions was a long trial-and-error process.

agriculture animal blue sky breakfast
Photo by Pixabay on Pexels.com

Here are my favorite substitutions:

Milk 1:1 replacements
Almond milk
Cashew milk
Coconut milk
Rice milk
Personally, I like using rice milk best.  It doesn’t change the flavor of what I’m making and 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)
Shortening (1:1)
1/2 cup of fruit puree to 1 cup of butter (bananas, applesauce, prunes)

Thinking about going dairy free? Read our post about going gluten and dairy free, or check out our recipe section.

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