Baking with Dairy Substitutions

[Guest guest]

For one cup of milk:

 

1 cup of rice, soy or nut milk

1 cup of coconut milk

soy or nut non-dairy powder reconstituted to equal one cup

 

 

For one cup of yogurt:

 

2/3-3/4 cup nondairy milk or soy yogurt

 

 

For 1 tbsp. Butter:

 

1 tbsp oleo, vegetable shortening, or canola oil spread (diet marg.

may not work in baking)

2 tsp cooking oil

 

 

For 1 cup of buttermilk:

 

1 tbsp cider vinegar or fresh lemon juice plus enough nondairy liquid

milk to equal 1 cup total

 

 

 

For 1 cup evaporated skim milk:

 

1 cup rice or soy concentrate, undiluted

soy or rice nondairy powder mixed double strength to equal 1 cup

 

 

For 1 tablespoon dry milk powder:

 

2 tsp nondairy powder (rice or soy)

 

 

For one tablespoon Parmesan Cheese:

 

1 tbsp soy parmesan (check for casein)

 

 

For 8 oz. cream cheese:

 

8 oz. silken tofu, creamed or tofutti non dairy cream cheese

 

 

 

(each substitution produces slight variatiations in colour, flavour,

and texture of baked goods)

 

****Make sure to read all labels for substitutions, as there may be

the occasional dairy ingredient slipped in, such as casein, lactose,

whey etc