Everyday Dairy-Free Living

Simple Dairy-Free Swaps

Make Vegan Buttermilk, Condensed Milk and Sour Cream with these Easy Dairy-Free Swaps!

Click the image above for larger version to print or watch the videos below!


How to Make Dairy-Free Sour Cream:


How to Make Dairy-Free Buttermilk:


The So Delicious Dairy Free team

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  1. Is the culinary coconut milk supposed to be as thick as a very heavy frosting or is it supposed to be thinner? The two I used for a cream of mushroom soup alternative were very thick and hard to pour out of the container. Very good replacement for cream of mushroom!

    Also, are you able to make a ricotta cheese replacement?

    Thank you for making diary free less of a challenge.
    Christine DuRoss

    1. Hi Christine! You might compare our Culinary Coconutmilk to the kind that is canned. Both can be used in a variety of recipes including thai dishes, puddings, soups and more. Our Tetra Pak® packaging is resealable, which is really nice when you don’t use the entire can at once. Ours is actually denser than the kind that comes in a can, so you can use 11oz. of ours as an equivalent to the 14oz. cans. Ours is also USDA Certified Organic and Non-GMO Project Verified or Enrolled. We hope this helps! We love your idea for dairy-free ricotta. We’ll pass it along to our recipe development team!

  2. Are there are coupons for the larger containers of unsweetened dairy free coconut yogurt? I love that yogurt but it’s so expensive!

    1. Hi Mary,

      Great question! To reduce the culinary coconutmilk you’ll want to place the milk in a small saucepan and bring to a low simmer over low/medium heat. You’ll want to stir often to prevent the natural sugars in the coconutmilk from caramelizing. Make a note of how high the liquid started in the saucepan. Once the level reaches about half of where it started, boom: you have dairy-free evaporated milk! Hope this helps and all the best!

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