Browse 24 dairy ingredients and their substitutes.
Click on any ingredient to see tested replacements with exact ratios and use-case guidance.
Thin, mildly nutty plant milk used in beverages, cereals, baking, and as a dairy-free milk substitute.
4 substitutesTangy fermented dairy liquid commonly used in baking to activate baking soda and add tenderness.
6 substitutesSharp, tangy hard cheese used in sandwiches, burgers, mac and cheese, and baked dishes.
4 substitutesThick, rich coconut milk used in curries, soups, desserts, and as a dairy-free cream substitute.
4 substitutesSweetened, thick canned milk used in desserts, caramel, fudge, and pies.
3 substitutesSoft, mild cheese used in frostings, cheesecakes, dips, and spreads.
5 substitutesSweetened thick coconut cream used in tropical cocktails, desserts, and baking.
2 substitutesThick, tangy French cultured cream used in sauces, soups, and as a topping for savory and sweet dishes.
4 substitutesConcentrated canned milk with 60% water removed. Used in custards, soups, and baking.
4 substitutesSalty, crumbly Greek cheese made from sheep's milk, used in salads, pastries, and Mediterranean dishes.
4 substitutesThick, strained yogurt with high protein content used in dips, baking, dressings, and as a topping.
4 substitutesEqual parts whole milk and cream (10-18% fat) used in coffee, soups, and light sauces.
4 substitutesHigh-fat dairy cream used for whipping, sauces, soups, and baking. Contains 36%+ fat.
5 substitutesHigh-fat cream (36%+) used for whipping, rich sauces, ganaches, and pastries.
4 substitutesRich Italian triple cream cheese used in tiramisu, frostings, pasta sauces, and desserts.
3 substitutesSoft, mild, stretchy Italian cheese essential on pizza, in caprese salads, and baked dishes.
4 substitutesCreamy, slightly sweet plant milk made from oats. Best plant milk for coffee and baking.
4 substitutesHard, salty, umami-rich Italian cheese used in pasta, risotto, salads, and as a topping.
4 substitutesDehydrated milk used in baking, confections, and as a shelf-stable milk substitute.
3 substitutesSoft, grainy Italian cheese used in lasagna, cannoli, stuffed pasta, and cheesecakes.
4 substitutesThick, tangy fermented cream used in dips, baked goods, sauces, and toppings.
5 substitutesHigh-protein plant milk made from soybeans that behaves most like dairy milk in cooking and baking.
3 substitutes30-35% fat cream that can be whipped into a light topping for desserts and beverages.
3 substitutesFull-fat cow's milk used widely in baking, cooking, and beverages.
5 substitutes