Mock Dairy Recipes

Plant-based milk, cream, butter, and yogurt

Learn how to make delicious vegan equivalents and substitutions for traditional dairy products.

Vegan butterButter
Store-bought margarine is full of chemicals and other weird ingredients. Try making your own vegan butter instead – it acts just like the real thing, and tastes similar.

Vegan yogurtYogurt
It couldn’t be simpler to make this creamy vegan yogurt out of cashews and probiotic powder.


Plant based milk and creamVegan Milk and Cream

Cashew creamCashew Cream
Blend up cashews with water to replace cream in soups, sauces, and desserts.

Cashew Milk
Liquified cashews are a perfect substitute for milk in just about any soup, sauce, or baked goods.

Cultured cashew buttermilkCultured Buttermilk
Raw cashews and rejuvelac make a delicious non-dairy, cultured buttermilk.

Coconut milkCoconut Milk
Instead of buying canned coconut milk, make your own. It’s fast and easy, plus you know exactly what’s in it.

Vegan sour creamSour Cream
Creamy, savory, and just a bit sour – this thick tofu-cashew is perfect on potato pancakes and many Mexican dishes.

Soy milkSoy Milk
Making your own soy milk takes a little time, but it’s very easy, it will last for a week in the refrigerator, and you don’t need to worry about any additives.


Vegan cream saucesVegan Cream Sauces

Cashew Alfredo sauceAlfredo Sauce
Cashew cream makes a rich and delicious vegan alfredo sauce.

Vegan béchamel sauceBéchamel
Thick and creamy cashew béchamel for casseroles, pasta, and veggies.

Herby wine sauceHerby Wine Sauce
A creamy, herby, winey, vegan sauce.


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