How to replace dairy products in your desserts and still make them delicious?

3 recipe ideas that you can use as an alternative to dairy products in your preparations. 

If you are lactose intolerant, allergic to milk protein, or simply don’t eat dairy because it doesn’t agree with you or you don’t want to consume it, there are bound to be certain times when things get a little more complicated.

And you miss certain foods or meals.

Suddenly, you find yourself thinking, “How do I make that dessert I love so much without dairy so that it tastes just as good?” 

Well, let me tell you, if this happens to you, you are in the right place because I am going to give you 3 delicious and super healthy options to replace dairy products in your sweet recipes. 

I’m going to teach you how to prepare: vegetable butter (much healthier than margarine!), vegetable cashew yogurt, and coconut whipped cream.

You will see that with these 3 recipes, very easy to prepare, you will be able to make your homemade sweets have that flavor and texture that you enjoy so much.

Do you dare to try them and be surprised by the result? Let’s go!

How to get perfect whipped cream without dairy or sugar. 

Whipped cream is one of the ingredients that cannot be missing in baking (or simply to accompany some strawberries).

I’ve never really liked cow’s milk cream, but I love this one I’m going to teach you to make with coconut milk! It’s amazing and, besides being dairy-free, it doesn’t have any sugar (later I’ll tell you how to sweeten it if you want to give it a sweeter touch).

What things should you keep in mind when preparing it?

• Coconut milk must be from a can, not a carton because the latter does not have enough fat to be whipped cream. It must have between 60% and 80% coconut (cartons have much less and more water).
• It is also essential that the coconut milk is very, very cold and solid. You should leave it in the fridge for at least one night.
•  Save the liquid part (the water), which remains at the bottom of the can, for another preparation.
• If you want a sweeter touch, you can add a sweetener made from icing (I’ll show you how to do it later). In the free workshop “Healthy and delicious sweets” I will explain which are the healthiest sweeteners and which will give you the best results in your preparations. Reserve your free place here.
• To whip the cream, it is best to use an electric whisk, but you can also do it manually or with a mixer. I recommend that you start with a lower intensity and then gradually increase it.

Dairy-Free Butter – Easy to Make! 

Butter is another ingredient that is often used as a fat option for making sweets.

If you can’t eat dairy, you can substitute it with other healthy fats such as extra virgin olive oil or virgin coconut oil (either regular or deodorized if you don’t like the taste). In the free workshop “Healthy and Delicious Sweets” we will go into more detail about when to use each of these options. Sign up here.

But if you are a fan of butter and want to replicate the texture and flavor that is achieved with it in your preparations, today I am going to teach you how to make a dairy-free, but very healthy option. 

Nothing to do with the famous margarine loaded with trans fats, additives, and preservatives.

In fact, you may have noticed that I’m always telling you that we’re going to make butter instead of margarine, right? Because even though it doesn’t contain dairy, I don’t want you to be confused with what they sell in supermarkets.

Just the name Margarine gives me the creeps. So we call it vegetable butter and that’s it.

It has very few ingredients and they are all super healthy so you don’t have to sacrifice either flavor or your health.

Plus, once it’s ready, it lasts a long time in the fridge.

You can consume it directly, for example for breakfast toast, or as we have already discussed, as an ingredient in your sweet recipes. 

Before we get down to business, I’m going to explain a little about what ingredients we’re going to use and how you can substitute them so you understand everything much better.

First, I use organic deodorized virgin coconut oil (which has no flavor).

This oil gives you a more neutral flavor, but it’s okay if you can’t find it, or even if you prefer to use regular virgin coconut oil (because you love that coconut flavor).

I’ve also used unsweetened almond milk.  Would you rather use another one? Go ahead, you can exchange it for whatever you like, but make sure it’s unsweetened.

What I do recommend is that you use one with a flavor that does not stand out too much so that your vegetable butter does not end up too “flavored.”

On the other hand, there are 3 totional ingredients, but I love to add them. The first one is turmeric cause it gives it a beautiful yellow touch. The second one is unfiltered apple cider vinegar because it gives it a flavor more similar to regular butter.

And finally, nutritional yeast. Personally, I love the cheesy taste that nutritional yeast gives to everything. If you want to try it, I buy it from the brand Salud Viva.

As for the salt, adjust it based on whether you like unsalted butter or with a saltier touch. The important thing is that it is 100% to your liking.

Procedure:

1. If it’s cold at home, you’ll need to melt the coconut oil because it will be in a solid state. You can do this in the microwave or I bain-marie.
2. In a blender jar or bowl, add the coconut oil along with the rest of the ingredients (extra virgin olive oil, almond milk, nutritional yeast, vinegar, salt, and turmeric) and blend for about a minute, or until all the ingredients are well mixed and integrated.
3. Pour the mixture into a small square mold to make the shape of a block of butter.
4. Let it cool in the refrigerator until it solidifies, and it’s ready to use and enjoy!

Finally, another dairy ingredient that you can find in sweet preparations is yogurt.

If you want a dairy-free option, you can buy them already made, my favorites are the coconut ones from Abbot Kinney´s or the Absolutely Coconut ones from Alpro. I think they are very tasty and the ingredients are quite healthy.

But the truth is that when I have time, I always make a homemade cashew cake at home, which I love. 

I recommend that you not only use it for your desserts and sweets, but you can also use it in savory recipes or accompany it with red fruits and some nut cream, and prepare a spectacular breakfast.

Procedure:

1. After this time, discard the soaking water and wash them well.
2. Next, blend the cashews with 300 milliliters of clean water until you get a creamy texture. Then, add the lemon and the probiotics, and blend again at low speed.
3. Once this is done, let it rest for 24 to 36 hours at room temperature in a jar covered with a cloth, so that air can circulate but bugs or dust cannot get in.
4. After these hours, the yogurt will have increased in size and will contain many little bubbles (as you can see in the photo above), this indicates that it is ready.

What do you think of these ideas? Are you looking forward to trying them in your sweet recipes?

These 3 recipes are going to become “basics” in your kitchen to replace dairy products because as I said above, they are ingredients that are often used in many of the sweet preparations that we like so much. dairy

They are also very easy to make. You will see that even though making butter or yogurt may seem like a huge challenge, it is not a big deal. They will turn out great.

And best of all, all 3 recipes are very nutritious and healthy so the sweets you prepare with them will come out delicious, but healthy. read more