Milk is a versatile ingredient used in both baking and savory cooking to add moisture, softness, and nutritional value. Some vegan alternatives to milk usually come from nuts like almond milk and cashew milk. People with nut allergies or intolerance can also use coconut milk, rice milk, soy milk, oat milk (my favorite), and even potato milk. These milk alternatives can usually be used as a 1:1 substitution.

Cream is the high-fat layer skimmed from the top of milk. Unlike milk, its high fat content makes it resistant to curdling at high temperatures. Cream adds decadent richness and a smooth texture to dishes. An alternative for dairy cream is full-fat coconut cream. Its high fat content and thick, rich consistency makes this great for whipping and creating a luxurious, creamy texture. Although it’s a great substitution, the flavor of coconut will shine through in your dish, so be mindful when using it as a replacement. If you want a more neutral tasting alternative, you can use soy milk and a neutral-oil blend (canola / vegetable / olive). The fat from the oil provides the richness, while the soy milk offers a neutral-taste and by balancing the fat and liquid content, it can replicate the texture and flavor of dairy cream. The mixture for 1 cup of cream is ¾ cup of soy milk and ¼ cup of oil / vegan margarine. Although its substitute isn’t great for whipping, it is great for soups and sauces.

Buttermilk is known for its signature tangy flavor and high acidity, which lends a delicate, tender texture to baked goods and acts as a potent tenderizer for meats. To make a vegan buttermilk you can take your favorite plant-based milk and add an acid, like lemon juice or white vinegar, then let it sit for 5-10 minutes until it thickens and curdles. 1 cup of buttermilk is equal to 1 cup of plant-based milk + 2 tablespoons of Lemon Juice / White Vinegar. Soy milk is recommended because its high protein content helps with the curdling process, but you can use any plant based milk.