Whether you are lactose intolerant or are catering for someone who simply doesn’t love dairy, these top tips will have you whipping up dairy-free desserts in no time.
01 Make it without milk
Milk is often used in cake mixes or batter for fritters. Its creamy taste is hard to replace, but a simple substitute is a nut milk, such as almond milk, or soy milk for a slightly sweeter flavour. Alternatively, you can use water, or for an extra-rich flavour, coconut milk.
With so many dairy-free butter substitutes available, you can pick and choose what flavour works best for your sweet treat. From dairy-free margarines through to coconut oil, olive oil spread or even 100% nut butters, there are plenty of options.
Cream is commonly used in baking, often as a topping or filling. Coconut cream is a fantastic replacement for cream and can be added to desserts, cakes and scones. Try this dairy-free tropical pavlova which uses coconut cream as a smooth and sweet topping. You can even whip it to add lightness and shape, too. If you’re feeling adventurous, pureed silken tofu also works as a savoury substitute for cream, at a one-to-one ratio.
Dairy-free chocolate can be hard to find, but you don’t need it when it comes to making a cake or dessert. For every 30 grams of chocolate, substitute ¼ cup cocoa powder and 1 tbs dairy-free margarine.
Ice-cream is often dairy-based and also regularly made with a cream-based custard, but sorbets are often dairy-free (be sure to check the label). You can also find coconut ice-cream, or when making your own, such as this vegan pecan caramel ice-cream, substitute cream for coconut cream.
Discover desserts that are designed to cater to a large range of dietary requirements. From lactose intolerance through to gluten free and vegan, find solutions for your sweet tooth here.
Note: While every care has been taken to ensure recipes meet dietary requirements, always check labels as ingredients differ from brand to brand.
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