Dairy Replacements

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About
  • For dairy-free baking, replace milk with water, apple or orange juice, coffee, soy milk, rice milk, or nondairy creamer diluted with water. Use dairy-free margarine or canola oil.
  • BUTTERMILK/SOUR MILK/PAREVE BUTTERMILK: For 1 cup, measure 1 Tbsp vinegar or lemon juice in a glass measuring cup. Add milk, soy milk or rice milk to equal 1 cup. Another substitute is ½ cup yogurt mixed with ½ cup milk. I use 1% milk in my recipes unless otherwise indicated.
  • Sour cream and yogurt are interchangeable in baking. I use light sour cream and fat-free yogurt unless otherwise indicated. Greek yogurt is thick like sour cream and is very high in protein. When dissolving baking soda in yogurt, be sure to use a large enough container—the mixture will nearly double in volume.