Substitutions by need
Dairy-free substitutions
Swaps for milk, butter, cream, cheese and yogurt that leave the dairy out. Most plant milks and spreads work one for one; the notes say where texture or browning changes.
Instead of butter
- Plant-based butter sticks: The same amount. The closest swap. Flavor depends on the brand, and cookies may spread a little more. Tub spreads hold more water and make cookies flat and cakes gummy.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor. Pastry made with it is flaky but softens fast in a warm kitchen.
- Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste. Not for recipes that cream butter with sugar or need it solid: pie crust, biscuits, shortbread, frosting.
Instead of milk
- Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set. A faint bean taste in plain recipes.
- Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness. Sauces thicken a little more. Buy oat milk labeled gluten-free if that matters.
- Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier. Contains tree nuts.
- Water: The same amount, plus 1 tbsp melted butter per cup if you have it. Works in a pinch for bread, pancakes and boxed mixes. Paler crust, less tender and less rich.
Instead of buttermilk
- Soy or oat milk + lemon juice: 1 tbsp lemon juice topped up to 1 cup with unsweetened soy or oat milk. Milder and thinner, but the acid still gives baking soda its lift.
Instead of heavy cream
- Full-fat coconut milk: The same amount. Rich and silky with a coconut taste. Chilled coconut cream whips softer than dairy cream.
Instead of half-and-half
- Plain oat or soy creamer: The same amount. Close in body; unflavored ones only, since sweetened creamers add sugar.
Instead of sour cream
- Plant-based sour cream: The same amount. Close for dips and toppings; in baking, cakes can be a little denser.
Instead of yogurt and Greek yogurt
- Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein. Most are thinner than Greek yogurt.
Instead of cream cheese
- Plant-based cream cheese: The same amount. Works in dips and spreads; frosting can be softer, so chill it before piping.
Instead of parmesan
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown. Add a pinch of salt.
Instead of cheddar
- Dairy-free cheddar-style shreds: The same amount. Melts less and can turn gummy; covering the pan helps it soften.
Instead of ricotta
- Firm tofu, mashed: The same amount, mashed with a squeeze of lemon and a pinch of salt. Mild and crumbly; close in lasagna and stuffed shells.
Instead of chocolate and chocolate chips
- Dairy-free chocolate chips: The same amount. Very close. Many dark chocolates contain no milk but carry "may contain milk" warnings.