My Vegan Kitchen: Replacing Dairy Milk, Heavy Cream, Buttermilk

kitchen tips

Non-dairy milks are taking over! Many large-scale coffee chains are now offering several delicious dairy-free options, including almond, coconut, and soy. The dairy industry is feeling threatened, as evidenced by marketing campaigns mocking non-dairy milks. As if drinking the milk intended for a baby cow is somehow natural for humans. Crazy, right?

For my favorite creamy, lightly-flavored, dairy-free milk, I love making homemade almond milk. When I need something richer, I use coconut milk or homemade brazil nut milk.

Heavy Cream
If you’re buying ready-made vegan milks, control the sweetness of your recipes by choosing unsweetened varieties. For heavy cream, in addition to homemade brazil nut milk, there are both soy- and coconut-based vegan creamers on the market, although these are both sweetened. You can also use regular (not “lite”) canned coconut milk (this isn't sweetened) in place of cow-dairy-based heavy cream.

Homemade vegan buttermilk is easy to make! Add 1 tablespoon of a sour liquid such as lemon juice, lime juice, or apple cider vinegar to 1 cup of non-dairy milk. Whisk and allow it to sit for 10 minutes before adding to a recipe.

Happy cooking and joyful eating!


Create space for you in your life, turn workouts into personal playdates, improve your relationships, and make eating healthy easier.

Your information is safe and will always be kept confidential.