Post by mandie68 on Mar 18, 2012 23:44:54 GMT -5
Dairy Substitutions
The recipes in this book allow you to use dairy products if you wish, or replace them with a non-dairy choice such as the following:
• Cheese: Most vegan cheeses are available in cheddar and mozzarella flavors, in natural food stores. Daiya cheese melts and tastes closest to real cheese.
• Cream Cheese: Soy-based brands are good substitutes for the dairy-based version, although they have more fillers than cream cheese made from cow’s milk.
• Creamer: Used for coffee; the plain flavor can also be used in soups and sauces instead of half-and-half or heavy cream. However, it doesn’t whip into whipped cream
like real cream does.
• Dry (Nonfat) Milk Powder: Fine powder usually found in natural food stores. It is not Carnation, which is coarse granules, and doesn’t contain as much sugar and protein,
which makes a big difference in baking. Or use the same amount of Better Than Milk soy-based milk powder; the rice-based version has a slight vanilla flavor, making it
less suited for savory baking.
• Kefir: Similar to thin yogurt, So Delicious brand’s fermented coconut milk–based drink comes in original, vanilla, and strawberry flavors. Use the original flavor in soups
instead of heavy cream.
• Milk (Almond, Coconut, Cow, Hemp, Rice, and Soy): Each imparts its own color and flavor. Don’t confuse canned Asian coconut milk with the So Delicious brand by
Turtle Mountain, which is sold in milk cartons in the dairy section. Fat-free milks are thinner and may dilute the batter or dough slightly. Don’t use unsweetened non-dairy
milks for baking without adding more sugar to the recipe as compensation. This is because cow’s milk has up to 12 grams of sugar in each cup (equivalent to about 3
teaspoons), which in turn does nice things for our baking. So make sure your milk substitutes contain sugar as well or the recipe will lack flavor, and baked goods will
not brown as well.
• Parmesan Cheese: Soy-based grated Parmesan cheese is available in natural food stores. Note: Galaxy Nutritional Foods’ rice-based version contains casein, a cow’s
milk protein.
• Sour Cream: Available in soy-based brands, they perform quite well in baking and cooking.
• Yogurt (Coconut, Cow, and Soy): Use plain yogurt for cooking and baking. I prefer plain Wildwood soy yogurt because it is unsweetened and better for savory dishes.
Flavored varieties work well in smoothies. Make your own yogurt from nuts with the recipe on page 249 in “ Basics: Homemade Ingredients.”
The recipes in this book allow you to use dairy products if you wish, or replace them with a non-dairy choice such as the following:
• Cheese: Most vegan cheeses are available in cheddar and mozzarella flavors, in natural food stores. Daiya cheese melts and tastes closest to real cheese.
• Cream Cheese: Soy-based brands are good substitutes for the dairy-based version, although they have more fillers than cream cheese made from cow’s milk.
• Creamer: Used for coffee; the plain flavor can also be used in soups and sauces instead of half-and-half or heavy cream. However, it doesn’t whip into whipped cream
like real cream does.
• Dry (Nonfat) Milk Powder: Fine powder usually found in natural food stores. It is not Carnation, which is coarse granules, and doesn’t contain as much sugar and protein,
which makes a big difference in baking. Or use the same amount of Better Than Milk soy-based milk powder; the rice-based version has a slight vanilla flavor, making it
less suited for savory baking.
• Kefir: Similar to thin yogurt, So Delicious brand’s fermented coconut milk–based drink comes in original, vanilla, and strawberry flavors. Use the original flavor in soups
instead of heavy cream.
• Milk (Almond, Coconut, Cow, Hemp, Rice, and Soy): Each imparts its own color and flavor. Don’t confuse canned Asian coconut milk with the So Delicious brand by
Turtle Mountain, which is sold in milk cartons in the dairy section. Fat-free milks are thinner and may dilute the batter or dough slightly. Don’t use unsweetened non-dairy
milks for baking without adding more sugar to the recipe as compensation. This is because cow’s milk has up to 12 grams of sugar in each cup (equivalent to about 3
teaspoons), which in turn does nice things for our baking. So make sure your milk substitutes contain sugar as well or the recipe will lack flavor, and baked goods will
not brown as well.
• Parmesan Cheese: Soy-based grated Parmesan cheese is available in natural food stores. Note: Galaxy Nutritional Foods’ rice-based version contains casein, a cow’s
milk protein.
• Sour Cream: Available in soy-based brands, they perform quite well in baking and cooking.
• Yogurt (Coconut, Cow, and Soy): Use plain yogurt for cooking and baking. I prefer plain Wildwood soy yogurt because it is unsweetened and better for savory dishes.
Flavored varieties work well in smoothies.
Tip: Vegan cheeses are easier to grate when frozen. Some brands, such as Daiya, come in shredded form.
The recipes in this book allow you to use dairy products if you wish, or replace them with a non-dairy choice such as the following:
• Cheese: Most vegan cheeses are available in cheddar and mozzarella flavors, in natural food stores. Daiya cheese melts and tastes closest to real cheese.
• Cream Cheese: Soy-based brands are good substitutes for the dairy-based version, although they have more fillers than cream cheese made from cow’s milk.
• Creamer: Used for coffee; the plain flavor can also be used in soups and sauces instead of half-and-half or heavy cream. However, it doesn’t whip into whipped cream
like real cream does.
• Dry (Nonfat) Milk Powder: Fine powder usually found in natural food stores. It is not Carnation, which is coarse granules, and doesn’t contain as much sugar and protein,
which makes a big difference in baking. Or use the same amount of Better Than Milk soy-based milk powder; the rice-based version has a slight vanilla flavor, making it
less suited for savory baking.
• Kefir: Similar to thin yogurt, So Delicious brand’s fermented coconut milk–based drink comes in original, vanilla, and strawberry flavors. Use the original flavor in soups
instead of heavy cream.
• Milk (Almond, Coconut, Cow, Hemp, Rice, and Soy): Each imparts its own color and flavor. Don’t confuse canned Asian coconut milk with the So Delicious brand by
Turtle Mountain, which is sold in milk cartons in the dairy section. Fat-free milks are thinner and may dilute the batter or dough slightly. Don’t use unsweetened non-dairy
milks for baking without adding more sugar to the recipe as compensation. This is because cow’s milk has up to 12 grams of sugar in each cup (equivalent to about 3
teaspoons), which in turn does nice things for our baking. So make sure your milk substitutes contain sugar as well or the recipe will lack flavor, and baked goods will
not brown as well.
• Parmesan Cheese: Soy-based grated Parmesan cheese is available in natural food stores. Note: Galaxy Nutritional Foods’ rice-based version contains casein, a cow’s
milk protein.
• Sour Cream: Available in soy-based brands, they perform quite well in baking and cooking.
• Yogurt (Coconut, Cow, and Soy): Use plain yogurt for cooking and baking. I prefer plain Wildwood soy yogurt because it is unsweetened and better for savory dishes.
Flavored varieties work well in smoothies. Make your own yogurt from nuts with the recipe on page 249 in “ Basics: Homemade Ingredients.”
The recipes in this book allow you to use dairy products if you wish, or replace them with a non-dairy choice such as the following:
• Cheese: Most vegan cheeses are available in cheddar and mozzarella flavors, in natural food stores. Daiya cheese melts and tastes closest to real cheese.
• Cream Cheese: Soy-based brands are good substitutes for the dairy-based version, although they have more fillers than cream cheese made from cow’s milk.
• Creamer: Used for coffee; the plain flavor can also be used in soups and sauces instead of half-and-half or heavy cream. However, it doesn’t whip into whipped cream
like real cream does.
• Dry (Nonfat) Milk Powder: Fine powder usually found in natural food stores. It is not Carnation, which is coarse granules, and doesn’t contain as much sugar and protein,
which makes a big difference in baking. Or use the same amount of Better Than Milk soy-based milk powder; the rice-based version has a slight vanilla flavor, making it
less suited for savory baking.
• Kefir: Similar to thin yogurt, So Delicious brand’s fermented coconut milk–based drink comes in original, vanilla, and strawberry flavors. Use the original flavor in soups
instead of heavy cream.
• Milk (Almond, Coconut, Cow, Hemp, Rice, and Soy): Each imparts its own color and flavor. Don’t confuse canned Asian coconut milk with the So Delicious brand by
Turtle Mountain, which is sold in milk cartons in the dairy section. Fat-free milks are thinner and may dilute the batter or dough slightly. Don’t use unsweetened non-dairy
milks for baking without adding more sugar to the recipe as compensation. This is because cow’s milk has up to 12 grams of sugar in each cup (equivalent to about 3
teaspoons), which in turn does nice things for our baking. So make sure your milk substitutes contain sugar as well or the recipe will lack flavor, and baked goods will
not brown as well.
• Parmesan Cheese: Soy-based grated Parmesan cheese is available in natural food stores. Note: Galaxy Nutritional Foods’ rice-based version contains casein, a cow’s
milk protein.
• Sour Cream: Available in soy-based brands, they perform quite well in baking and cooking.
• Yogurt (Coconut, Cow, and Soy): Use plain yogurt for cooking and baking. I prefer plain Wildwood soy yogurt because it is unsweetened and better for savory dishes.
Flavored varieties work well in smoothies.
Tip: Vegan cheeses are easier to grate when frozen. Some brands, such as Daiya, come in shredded form.