I’ve never felt that dairy and I get along all that well, but cutting it out completely seemed overwhelming at first. The good news? It doesn’t have to be. Going dairy-free isn’t about missing out—it’s about discovering new, delicious alternatives.
And the best part? You can make them yourself, right in your own kitchen!
Whether you’re lactose intolerant, vegan, or just looking to cut back, DIY dairy-free alternatives are easier than you think.
1. Almond Milk
Almond milk is a fantastic substitute for cow’s milk and incredibly simple to make at home.
Start by soaking a cup of raw almonds overnight in water. The next day, drain and rinse the almonds, then mix them with four cups of fresh water until smooth.
Use a nut milk bag or cheesecloth to strain the mixture into a bowl, squeezing out as much liquid as possible. I love adding a pinch of salt and a dash of vanilla extract for extra flavor.
2. Cashew Cream
A versatile dairy-free alternative to heavy cream.
Soak a cup of cashews in water for at least two hours. For an even creamier texture, let them sit overnight. Drain and rinse the soaked cashews, then blend them with half a cup of fresh water until smooth.
You can adjust the consistency by adding more water. For a savory touch, add a squeeze of lemon juice and a pinch of salt. It’s a game-changer for pasta dishes, soups, and even desserts!
3. Coconut Yogurt
Making your own coconut yogurt is easier than you think!
Warming up a can of full-fat coconut milk in a saucepan until it’s just warm to touch. Remove from heat and stir in a probiotic capsule or a tablespoon of store-bought dairy-free yogurt.
Pour the mixture into a clean glass jar, cover with a cloth, and let it sit at room temperature for 24 to 48 hours to ferment. The longer it sits, the tangier it gets!
4. Oat Milk
Oat milk is a creamy and budget-friendly option that’s a breeze to make.
Combine one cup of rolled oats with four cups of water in a blender and process until smooth. For a hint of sweetness, I sometimes add a date or a bit of maple syrup.
Strain the mixture through a nut milk bag or cheesecloth into a bowl, squeezing out as much liquid as possible. Be careful not to over-blend to avoid a slimy texture.
5. Soy Milk
It is a protein-rich alternative to cow’s milk, and it’s quite straightforward to make.
Start by soaking a cup of soybeans overnight in water. Drain and rinse the beans, then put them in a blender together with four cups of fresh water until smooth.
Strain the mixture through a nut milk bag or cheesecloth, and transfer the liquid to a saucepan. Bring to a gentle boil, then simmer for 15 minutes, stirring occasionally. Store in the fridge for up to five days.
6. Rice Milk
Rice milk is a gentle and naturally sweet dairy-free alternative. Start by cooking one cup of white rice in two cups of water until soft. Throw the cooked rice with four cups of hot water in a blender until smooth.
The next step is to strain the mixture through a nut milk bag or cheesecloth into a bowl, pressing out as much liquid as possible. For a bit of flavor, add a dash of vanilla or a pinch of salt.
7. Coconut Milk
Coconut milk is rich, creamy, and a terrific substitute for cow’s milk.
To make it, combine one cup of unsweetened shredded coconut with two cups of hot water in a blender. Blend until smooth, then strain the mixture through a nut milk bag or cheesecloth into a bowl.
To enhance the flavor add a pinch of salt. It can be stored in a glass jar in the fridge for up to a week. It’s ideal for curries, soups, or smoothies.
8. Hemp Milk
Hemp milk is a nutritious alternative to cow milk.
Simply put a half a cup of hemp seeds with three cups of water in a blender. For a touch of sweetness, add a date or a splash of vanilla extract.
No need to strain – enjoy the natural creaminess and slightly nutty flavor right away. It’s packed with omega-3 fatty acids and great for cereals, smoothies, or just sipping.
9. Peanut Butter
Creating your own peanut butter is both easy and rewarding. Roast two cups of peanuts in the oven at 350°F for about 10 minutes until golden.
While still warm, place them in a food processor and wait until smooth, stopping occasionally to scrape down the sides. I love adding a pinch of salt or a sweetener if desired.
Store in a jar at room temperature for up to a month. It’s creamy, delicious, and ideal for spreading on toast or adding to smoothies. You’ll be amazed at how fresh it tastes!
10. Cashew Cheese
Looking for an alternative to traditional cheese? Cashew cheese is delightful and spreadable!
Soak a cup of cashews in water for two hours, then drain and rinse them. Blend with two tablespoons of lemon juice, two tablespoons of nutritional yeast, and a pinch of salt until smooth.
I sometimes add garlic or herbs for extra flavor. Spread on crackers or use as a dip. Store in the fridge for up to a week.
11. Vegan Butter
Making your own vegan butter is easy peasy lemon squeasy.
Combine half a cup of coconut oil with half a cup of olive oil in a food processor. Add a pinch of turmeric for a buttery color, a teaspoon of apple cider vinegar, and a pinch of salt.
Process until smooth and pour into a container. Refrigerate until firm, which usually takes a couple of hours. Voila!
12. Tahini
Tahini is a versatile and creamy paste made from sesame seeds. Toast two cups of sesame seeds in a skillet over medium heat until golden, then let them cool.
Blend in a food processor until smooth, adding a tablespoon of oil if needed to reach your desired consistency. I love using it in hummus or salad dressings.
13. Coconut Whipped Cream
You will love this fabulous dairy-free topping. Here’s how you can make it yourself.
Chill a can of full-fat coconut milk overnight. The next day, scoop out the solidified cream into a bowl, leaving the liquid behind. Whip the cream with an electric mixer until fluffy.
I sometimes add a bit of vanilla extract or a sweetener for a more flavor. You can use it to top desserts, pancakes, or fruit. It’s light, airy, and keeps well in the fridge for a couple of days.
14. Almond Ricotta
Almond ricotta is a delightful dairy-free cheese alternative.
To make it, soak a cup of almonds overnight, then drain and peel them. Mix with two tablespoons of lemon juice, a pinch of salt, and enough water to achieve a ricotta-like texture.
I enjoy adding fresh herbs for a savory twist. It’s creamy, tangy, and an exciting addition to your plant-based kitchen!
15. Pumpkin Seed Milk
This is an unusual plant based milk, but it is creamy and nutritious.
Made by blending soaked pumpkin seeds with water, this beverage can be sweetened with a touch of maple syrup or flavored with vanilla extract.
The resulting milk is rich in magnesium and zinc, making it not only delicious but also beneficial for your health. Enjoy it over cereal, in smoothies, or simply as a refreshing drink. With its vibrant green hue, pumpkin seed milk is as pleasing to the eye as it is to the palate.
16. Aquafaba Whipped Cream
Aquafaba is the liquid from canned chickpeas. And it makes for an amazing whipped cream alternative.
Drain a can of chickpeas, reserving the liquid. Whip the liquid with an electric mixer until soft peaks form. It usually takes about 10 minutes. For better flavor add some sugar, but don’t overdo it.
Use immediately to top desserts or beverages. It’s light, airy, and a surprising delight. You’ll be amazed at how versatile it is!
17. Coconut Ice Cream
Coconut ice cream is a rich and creamy frozen treat that’s dairy-free.
The simplest way to make it is to process a can of chilled coconut milk with half a cup of sweetener, such as maple syrup, in a food processor until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm and enjoy. It’s luscious, satisfying, and a superb way to enjoy a dairy-free dessert.
18. DIY Vegan Parmesan
Vegan parmesan is a quick and flavorful cheese alternative. Blend half a cup of nuts, such as cashews or almonds, with two tablespoons of nutritional yeast and a pinch of salt until crumbly.
It’s perfect for sprinkling over pasta, salads, or popcorn. I sometimes add garlic powder or herbs for an extra kick.
It can be stored in a jar at room temperature for up to a month. It’s cheesy and tasty, you will love it.
19. Avocado Mayo
If you are looking for a creamy and healthy alternative to traditional mayonnaise, avocado mayo is just for you.
Put an avocado together with a tablespoon of lemon juice, a teaspoon of Dijon mustard, and a pinch of salt in a blender. For something truly special, add a dash of garlic or chili powder.
It’s great for sandwiches, salads, or as a dip. Store it in the fridge for up to three days.
20. Sunflower Seed Milk
Sunflower seed milk is a nut-free and creamy alternative to cow’s milk.
Soak a cup of sunflower seeds overnight, then drain and rinse. Combine with four cups of water in a blender until smooth, then strain through a nut milk bag or cheesecloth.
Store in the fridge for up to five days. It’s refreshing and nutty. You’ll love how simple it is to make!