Have you been wanting to ditch the dairy and see what changes you notice? Or perhaps you want to try out a new recipe without setting off a food allergy, but you're allergic to one of the main ingredients in most recipes. It could even be that you're just one or two ingredients short of the recipe you want to try and don't have time to run to the store. For all these occasions and more, it's helpful to know a few common ingredient replacements to hack into your cooking skills.
Whether your goal is to be healthier, to use what's already in your kitchen, or to avoid a food sensitivity issue, these ingredient swaps can help you be a master of ingredient disguises!
Baking something? You can use coconut oil in a ration of 1:1 in either soft or sold form to replace the need for butter.
If milk is called for in whatever your're baking, you can swap it for any type of nut-milk. That means almond milk or any dairy-free milk in the same amount as called for in the recipe.
Want to top your fruit with fresh whipped cream but without the dairy? Use coconut cream instead. Just be sure that it's well chilled overnight and only use d the solid parts for the whipping. It has such a fresh and light taste to it!