How to swap dairy, the right way
The trick is matching the swap to the job, not the product. Butter for baking wants a vegan block or solid coconut oil; for coffee you want a barista oat or soy; melting cheese needs a purpose-made melt or a cashew base. Use the finder above for the exact pick.
Common questions
What is the best vegan butter for baking?
A vegan block butter (Naturli, Flora Plant, Miyoko’s) swaps 1:1 for dairy butter in cookies, pastry and frosting. Solid coconut oil also works by weight, though it adds a faint coconut note in delicate bakes.
What melts like cheese for pizza?
Purpose-made vegan melting cheeses (Violife, Miyoko’s, Applewood) melt best. For homemade, a blended cashew mozzarella with tapioca starch melts and stretches.
How do I replace cream in cooking?
Cashew cream (blended soaked cashews and water) is rich, neutral and won’t curdle in hot sauces. Carton oat or soy "cuisine" creams also work. For whipping, use chilled coconut cream or whipped aquafaba.
What is nutritional yeast?
"Nooch" is a deactivated yeast with a cheesy, savoury flavour, often fortified with B12. Sprinkle it on pasta, popcorn or into sauces for a parmesan-like hit.
