Some recipes are easy to alter. Smoothies, for
instance, taste great made with any type of nondairy
beverage. Plus, some include additional fortifications and natural plant proteins, meaning a dairy-free
smoothie could make for an even better breakfast.
But smoothies are simple. What about those
recipes that call for special kinds of dairy, like buttermilk? Good news! These, too, can be managed with
the right substitute. Simply add 1 tablespoon of
apple cider vinegar or lemon juice to each cup of
soy beverage, and let it rest for 15 minutes to allow
it to curdle and thicken before adding it to your
recipe. The result is a tangy, buttermilk-like liquid
with similar leavening capabilities.
Whether it’s lactose sensitivity,
allergies or a desire to reduce
dairy, there are several nondairy
alternatives for creating delicious
dishes at home
by DANIELLE HIGLEY
hen I was 2 years old, my mother made
me a birthday cake. It wasn’t until I
started licking the beaters and swelling
up like a little red anaphylactic balloon
that my parents realized my sensitivity to dairy
was actually an allergy.
Fortunately, there are several nondairy beverage
alternatives—soy, almond, coconut, rice and more—
on the market today. And although dairy-free cooking can present recipe-alteration challenges, with
a little patience there are many tasty rewards.