One of the best dairy-free baking tips is for the cook to understand the function of each ingredient in a baked dish. Non-dairy alternatives can be successfully substituted for butter, milk, yogurt, cream, and cheese, though the exact alternatives used will vary from dish to dish. In order to choose a suitable alternative, a cook should learn why a dairy product is used.
When replacing dairy products in baked goods with dairy-free alternatives, it’s crucial to make the right choice. Oil or margarine can be substituted for butter, but the quality of these fats will have a significant impact on the baked goods’ outcome. For example, the butter in a cookie can be replaced with an equal amount of dairy-free margarine, whereas the butter in a cake may need to be replaced with a combination of oil and ground nuts because it is beaten with sugar to help texturize the cake. In dairy-free baking, eggs can take on some of the qualities of dairy products.
In dairy-free baking, milk and cream are easier to substitute. If a recipe already calls for reduced or non-fat milk, soy, coconut, or rice milk, or even water, can easily be substituted. Canned coconut milk is a good substitute for heavy cream in recipes because it is heavier and more flavorful than other plant-based milk substitutes. Non-dairy yogurts and cheeses can be substituted for dairy versions of these products, though they may not combine with the other ingredients as well as dairy does, and the quality of these non-dairy substitutes may change when a cake or pastry is heated in some cases.
When dairy-free baking is combined with egg-free baking, such as for a vegan recipe, a number of other factors must be taken into account. As ingredients bake, eggs and dairy products often act to bind them together, resulting in a moist, soft, and hold-together substance. When eggs and dairy are removed from a baked good, some or all of these qualities are lost. A number of additional ingredients, such as xanthan gum, agar powder, or arrowroot, may be required as binding agents to compensate. As long as these ingredients are used in moderation, they should have no effect on the flavor of the dish.