More dairy subs
A few suggestions from Marilu and Marilu.com members…
Butter –> Earth Balance margarine. Earth Balance is the THMers hands down favorite! Non-hydrogenated. Melts, cooks, and tastes like butter. Great in baked goods (chill cookie dough before baking). Skip the “whipped” version – it contains too much water. If you can’t find Earth Balance, read labels to find the best fit for you. Soy Garden is also popular. Smart Balance contains dairy.
Mayonnaise -> Veganaise or Nayonnaise. Okay, normally mayo doesn’t contain dairy, it contains eggs. Both of these are free of eggs and sugar. If you’re a fan of mayo, try the Vegenaise. If you like Miracle Whip, try Nayonnaise. Or use a mashed avocado or hummus as a sandwich spread instead.
Cheese -> Vegan Gourmet, Soya Kaas, Soyco Vegan Parm or Rice Parm, or nutritional yeast. Vegan Gourmet has no casein and melts. Soya Kaas is widely available, but contains casein (a milk protein), so it melts beautifully. Vegan Parm or Rice Parm by Soyco are good in lasagna and other Italian dishes (but don’t use too much). Almond cheese makes a great grilled cheese sandwich. Tofutti is available in “singles” slices, but also contains casein.
Sour Cream -> Tofutti Sour Cream. Use it just as you would dairy sour cream.
Cream Cheese -> Tofutti Cream Cheese. Give this non-dairy cream cheese a try; it comes in several flavors. Look for the one made without hydrogenated (trans) fats. Try the flavored ones, too.
Nutritional yeast is yellow-ish flakes (NOT brewer’s yeast and NOT baker’s yeast), and contains vitamin B12. Add it to soups, sprinkle it on pasta, mix it into things to get that B12, especially if you’re vegan.
Check out Joanne Stepaniak’s Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes
