Dairy & Eggs Substitutes

Buttermilk adds tangy flavor and activates baking soda for rise. It's easy to substitute.

Heavy cream (35%+ fat) adds richness and body. Substitutes work differently depending on whether you need to whip it or cook with it.

Eggs serve three functions in baking: binding, leavening (rise), and moisture. The best substitute depends on which function you need.

Regular cow's milk in recipes adds moisture, fat, and slight sweetness. Plant milks are generally 1:1 substitutes.

Sour cream adds tang, moisture, and richness. Its fat content makes baked goods tender.

Cream cheese adds richness, tang, and creaminess. Used in frostings, cheesecakes, and spreads.

Plain yogurt adds moisture, tang, and protein to baked goods. It also tenderizes gluten for a softer crumb.

Parmesan is a hard, aged Italian cheese with intense umami, saltiness, and nuttiness. It is used grated over pasta, in risotto, and as a crust.

Whole milk adds moisture and richness to recipes. Its fat content contributes to tender baked goods.

Fat-free milk with the same protein content as whole milk.

Soft fresh cheese used in baking and as a spread.

Tangy fermented cream used in dips, toppings, and baking.

Thick, very sweet reduced milk used in desserts.

Concentrated unsweetened canned milk. Shelf-stable.

Light, creamy Italian whey cheese used in pasta and desserts.

Rich, high-fat dairy used for whipping, sauces, and desserts.

Thick, strained yogurt with tangy flavor, high protein, and creamy texture.

Dehydrated milk used to add dairy flavor, protein, and texture to baked goods.

Soft, mild, tangy cheese used in baking, frosting, dips, and spreads.

Soybean curd available in silken, firm, and extra-firm varieties. High protein, versatile.

Soft Italian whey cheese with mild, slightly sweet flavor. Used in lasagna, cannoli, and pastries.

Thick, rich cream from coconut. Higher fat than coconut milk. Used in curries, desserts, and whipped cream.

Fermented milk drink with tangy, probiotic-rich profile similar to thin yogurt.

Mild, slightly nutty non-dairy milk made from almonds. Low calorie, widely available.

Creamy, slightly sweet non-dairy milk with mild flavor. Most popular plant milk for coffee.