3 Delightful Ways To Ditch Dairy
You May Also Enjoy

Your Roadmap To Optimal Intestinal Health

When most people think about the gut, they think of digestion. But that’s just a small part of the picture. The truth is, the state of your gut determines the state of practically every other part of  Read

I remember the day I finally admitted to myself that I was lactose intolerant. It was my second quarter of college, and I was sitting in a giant lecture hall drinking my tall non-fat latte when that familiar stomachache started. It was the same stomachache I had gotten the week earlier when I'd eaten ice cream, and the same stomachache I'd experienced earlier that day when I was enjoying dairy milk in my cereal at breakfast. Ugh.

This was many years ago, and at that time there wasn’t the variety of non-dairy milk options that line grocery store shelves today. I knew that soy milk was an easy substitution, so I made the switch and my body was much happier. Well, that was until several years later, when I began to notice that my body was having reactions to soy as well. Then it was time to get creative.

Over the years I have found a variety of ways to replace dairy in my kitchen while using whole foods and real ingredients. Here are my top 3 easy substitutions for dairy:

1. Use homemade coconut milk sour cream instead of dairy-based sour cream.

I discovered this switch earlier this year, and it's changed my life.

To make coconut sour cream: mix 1 cup of full-fat canned coconut milk with 2 tablespoons of white vinegar. Mix well, then let sit in the refrigerator for at least 30 minutes to thicken up a bit. Serve over your favorite Mexican entrée.

2. Use a vegetable puree instead of heavy cream in sauces.

In a pinch, full-fat canned coconut milk makes a great swap for heavy cream in sauces, but I really enjoy pureeing vegetables into my sauces, which helps to thicken them while adding extra flavor and nutrients. My favorite puree involves blending steamed sweet potatoes or cauliflower with a little broth to make a thick sauce, then incorporating this into recipes in place of heavy cream.

3. Use a nut-based cheese instead of dairy cheese.

Nuts make a fabulous mock-cheese that can be used as a spread, dip, or creamy topping on any recipe. Here is my favorite recipe that requires less than five minutes of hands-on prep!

Non-Dairy Nut Cheese

Makes ½ cup


  • 1 cup raw, unsalted nuts
  • ⅓ cup nutritional yeast
  • ¼ teaspoon sea salt (or more to taste)
  • ⅓ cup water (or more as necessary)


Add nuts to a glass jar or container and cover with water. Let soak for at least 30 minutes and up to several hours.

Drain nuts and discard the soaking water. Add nuts to a food processor along with the nutritional yeast, salt, and water.

Puree, scraping down the sides of the food processor as necessary, until the cheese is a smooth, creamy consistency.

Depending on desired consistency and the length of soaking time, additional water can be added as needed.

Store in the refrigerator and use within 5 days.

What are your favorite substitutions for dairy in your kitchen?

Photo Credit: Shutterstock.com

You May Also Enjoy

Perfect For Fall: Yam, Lentil & Ginger Soup

I love making this soup, and I can’t help but smile as the warming turmeric lends its sunny yellow hue into the pot. Plus it only takes 20 minutes start to finish. Read

About the Author

Sonnet Lauberth is a certified holistic health coach, food blogger, and writer on a mission to help people create fresh food that nourishes their body and tastes good! She is also the author of The Seasonal Comfort Food Cookbook, featuring over 55 healthy grain-free, gluten-free, and dairy-free recipes for fall and winter. Visit her blog In Sonnet's Kitchen, for seasonal recipes, DIY beauty remedies, and tips on healthy, happy living.