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Whether you’ve made a New Years resolution to cut back dairy, have decided to switch to vegan full-time, or are just looking to reduce your dairy load, you’ll find loads of awesome dairy swaps and recipes in this article to help you switch from dairy which still consuming nourishing whole foods.

To ensure you’re still meeting your calcium needs when making the switch look for plant-based foods which are high in calcium such as dark leafy greens and seeds like sesame, which can be consumed easily as tahini, and find opportunities to add these into your regular diet.

Do you have any swap ideas not mentioned here? Pop them in the comments!

Instead of Milk

Almond Milk

Try almond milk (or any other nut milk), coconut milk or rice milk from the supermarket. My favourite is almond milk, its rich in flavour and tastes great in cereals, puddings and even in my cuppa. It’s high in vitamin D and other important nutrients for that calcium replacement. You could also make your own, it literally takes 5 minutes and tastes delicious. Here’s the recipe.

Want an even easier low-waste option? Check out thes awesome nut-milk blends from Ulu Hye in the TWC store. They allow you to make just as much or as little as you need & are way less waste & more cost effective than purchasing UHT milks.

Instead of Cheese

Almond Feta

Whack on the avocado. When you are craving something creamy ditch the cheese and pile on the avo, with salt and pepper and a drizzle of EVOO.

I love avocados and will go through about 5 a week myself. Amazingly good for you, your skin, hair and nails thanks to the wonderful fats that keep you full for longer. Here is my favourite bread I make at home where a thick spread of avocado works wonders. Enjoy with a salad and boiled eggs and this will soon become one of your favourite lunches.

If you feel like you still need that extra cheesy hit try these amazing recipes from TWC:

Vegan almond feta
Wholefoods mac & cheese sauce

Instead of Butter

Peanut Butter

Use coconut oil, olive oil, ghee, peanut butter/nut butters and tahini.

Use coconut oil for sautéing, frying and roasting as well as olive oil on low heat. Ghee is great for scrambled eggs and sautéing onions and garlic in savory meals. Desserts can be made with coconut oil, tahini or peanut butter in most recipes. Here are some tasty snacks you might like: Nut free muesli bars, chocolate brownies and marvelous macaroons.  See, who needs butter to bake?

Instead of Cream

Pavlova Coconut Cream

Use coconut cream.

It’s lighter and fresher and perfect to pour over desserts. I whip up coconut cream and use that instead of thickening cream when I make Pavlova. I also like coconut milk to make custards as well. Try this delicious Coconut caramel custard from Quirky Cooking, when you fancy a smooth creamy treat after dinner.

Instead of Cheese Dips

Cheese Dips

Make your dips more diverse!

There’s hummus, of course, but there are also so many other options using white beans and olive oil as base, as well as pestos. Try these recipes for an alternative twist that will get any party started.

GOTTA have that cheesy dip taste? Try these tasty options from the TWC blog:
Cheesy vegan hot pots
Vegan cheese dip

And some more dips for good measure:
French onion dip, beetroot hummus, spicy pumpkin dip

Instead of Ice Cream & Yoghurt

Ice cream

Instead of ice cream and yoghurt – blend in frozen fruit with bananas.
Try this gorgeous nourishing berry mouse, that will love you back. Smooth and deliciously creamy.
Check out these other alternatives from TWC, too!

Frozen Mango Macadamia Bars
Lime Coconut Popsicles
Mango Passionfruit Nice Cream
Chocolate Berry Ice Pops
Chocolate Coated Caramel Nice Cream Bars
Choco Cherry Nice Cream Bowl
Peanut Butter & Jam Protein Nice Cream Bowl

 

Instead of Parmesan

Nutritional Yeast

Check out nutritional yeast. This is my only fancy product on here. I use it on top of spag bol, risotto, casseroles and popcorn and it does the trick. It’s also high in B vitamins so a great nutritional boost to boot! Haven’t heard of it…check out the details here and add some to your next order with TWC!

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.


About The Author

Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.

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