Coconut Milk
Rich and creamy with a subtle sweetness. A staple in many Indian curries and stews.
- Best uses
- Curries, dals, rice dishes
- Substitutes
- Cashew cream, almond milk (thinner)
- Tip
- Use full-fat coconut milk for the best texture.
Dairy Alternatives Guide
Practical vegan substitutes for milk, cream, yogurt and butter — what works best, when to use it, and how to avoid common cooking mistakes.
Cashew Cream
Smooth, neutral and luxurious. One of the closest dairy cream replacements.
- Best uses
- Curries, kormas, gravies
- Substitutes
- Blended almonds, coconut cream
- Tip
- Soak cashews in hot water for 15 minutes before blending.
Almond Milk
Light and slightly nutty. Best for lighter dishes rather than rich gravies.
- Best uses
- Soups, sauces, desserts
- Substitutes
- Oat milk, soy milk
- Tip
- Choose unsweetened varieties for savoury cooking.
Soy Milk
High protein and neutral when cooked properly. Widely available and versatile.
- Best uses
- Curries, baking, sauces
- Substitutes
- Oat milk, almond milk
- Tip
- Simmer gently to avoid splitting.
Oat Milk
Mild, slightly sweet and very accessible. Works best in softer, comforting dishes.
- Best uses
- Soups, dals, baking
- Substitutes
- Soy milk
- Tip
- Avoid barista versions for cooking — they’re often sweetened.
Vegan Yogurt
Tangy and creamy. Adds acidity and richness similar to dairy yogurt.
- Best uses
- Marinades, curries, raita-style sides
- Substitutes
- Blended cashew + lemon juice
- Tip
- Stir in off the heat to prevent splitting.
Vegan Butter
Adds richness and mouthfeel. Useful for finishing dishes.
- Best uses
- Curries, breads, finishing sauces
- Substitutes
- Neutral oil + pinch of salt
- Tip
- Add at the end for maximum flavour.
Nutritional Yeast
Cheesy, savoury flavour without dairy. Great for depth and umami.
- Best uses
- Sauces, toppings, savoury snacks
- Substitutes
- White miso (sparingly)
- Tip
- Use lightly — it’s powerful.
Cooking tips for vegan dairy substitutes
- Add plant milks gradually and simmer gently to avoid splitting.
- Balance richness with acid (lemon or tomato) at the end.
- Blend nuts fully for the smoothest texture.
- Taste and adjust salt — plant milks vary widely.