What Do You Do When You Are Dairy And Soy Intolerant As Well?

[norahsmommy]

what do you use in place of things like cream cheese, butter, cheese, milk ect when you cook?

[tarnalberry]

I don't really use them anymore - I've switched to making things that don't require them or find unusual substitutes (avocado for ricotta in lasagna, for instance). Almond milk (and the other non-dairy, non-soy milk subs) and coconut milk (either the thicker canned ones or the thinner drinkable "So Delicious" stuff) work as fluid milk substitutes.

[Mango04]

Like Tiffany said, you don't need them. But, you can get some good substitutes these days. So Delicious (coconut) for yogurt and ice cream. Earth Balance (soy free) for butter. Daiya for cheese. You can also make really tasty raw versions of creamy things with cashews.

[cassP]

hey- the following links are 2 gluten-free girls i follow on twitter- you may have to hunt a little- because sometimes they use soy.. sometimes they use butter or eggs- but u can find a lot of stuff on there that could help u- using cashew or coconut...

Open Original Shared Link

Open Original Shared Link

and what about goat milk?? or sheep cheese- does that bother u? or ghee??

[Skylark]

Earth Balance has a dairy-free, soy-free margarine. I used rice milk some, and Rice Dream has reforumlated all their rice milk to be gluten-free so it should be easier to find. I also found I could tolerate a little goat or sheep cheese during my casein-free phase. I mostly shifted my cooking style over to oil and vinegar marinades and salad dressings, and seasoned foods with curries and herbs. The only thing I REALLY missed was milk in my coffee, so I'm glad the dairy intolerant phase passed.

[GlutenFreeManna]

It depends on what it is that I'm making. I use coconut milk for sweet/creamy things that need a thick milk, almond milk for cereal and non-sweet baked things, goat's milk (reconstitituted powder) for anything savory or calling for buttermilk. Goat's cheese on pizzas and some casseroles. I use olive oil for sauteeing and flavor (like if I'm just having plain rice sometimes I put a little olive oil on it). I have found I really don't miss the dairy in things like creamy soups. You can make a creamy soup using potatoes to thicken the broth instead of using milk or cream. The taste will be different, but the texture is similar.

[CandyLady]

Following are a few of my favorite dairy-free/soy-free alternatives. They all work great in recipes and taste delicious!

Earth Balance Soy-Free Buttery Spread

Dr. Cow's Tree Nut Cream Cheese

So Delicious Coconut Milk Beverages, Coffee Creamer, Yogurt, Kefir, and Ice Cream (You can get some coupons here: Open Original Shared Link

Daiya Vegan Mozzarella and Cheddar Cheeses

Healthy Top Whipped Cream Topping