Milk and Cream Substitutes

The chief substitute for cow’s milk is a liquid called soy milk, made from soybeans and water. It can directly substitute for milk in cooking but has a slightly nutty, obtrusive flavor. Other “vegetable milks” include emulsions made with oil-rich nuts such as almonds or coconut; coconut milk is used extensively in Indian cooking. “Non-dairy creamer” is available in both liquid and powdered form, and is made with corn syrup solids, emulsifiers and stabilizers as an alternative for light cream. The advantage of these substitutes is that they need no refrigeration, contain no fat, and are less likely to induce allergic reactions than cow’s milk. Non-dairy substitutes may also be used with meat as part of a kosher meal. However, they do not have the pleasant flavor of milk or the rich thickness of cream.