Whether you’re vegan or lactose-intolerant, more and more people are going dairy free. But it doesn’t have to mean missing out on family favourites or spending a fortune on supermarket alternatives.

These are some easy everyday swaps you can make, approved by the GHI Cookery School head tutor Cher Loh – and they won’t cost you the earth!
 
Swap butter for oil
Whether you’re looking to bake, spread or cook, you don’t need to pay out for expensive butter alternatives – coconut oil is a great alternative. For those who find the taste of coconut off-putting, look for deodorised coconut oil. For icing or baking, Loh recommends substituting butter with a plant-based margarine, like Pure.


 
Swap milk chocolate for dark chocolate
No one should have to go without chocolate, but the dairy-free options are often disappointing, and much more expensive. The simplest solution is to opt for dark chocolate instead; most brands don't contain milk (always check the label) and are delicious.
 
Swap cream for coconut cream
Dairy-free cream doesn’t whip in the same way that a standard double cream does. So if you’re after a thick consistency you can mix up coconut cream, for a sweet and exotic accompaniment to your desserts.

MORE:  3 TIPS FOR GLUTEN-FREE COOKING 

Swap mayonnaise for plant-based yogurt
Available in virtually every supermarket, plant-based yogurts offer a light and creamy alternative to mayo – for dunking, spreading, and it’s even delicious in coleslaw.



Swap vanilla ice cream for coconut ice cream
Ice cream is one of life’s little pleasures, which is why we tested the best free-from options. Coconut ice cream is so creamy and satisfying, you’d never believe they're dairy free. Plus, our winner was a bargain at just £3, which is less than you’d pay for a leading dairy-based tub.

MORE: WHY M&S MAKES THE TASTIEST DAIRY-FREE COCONUT ICE CREAM
 
Swap cheese for nutritional yeast
Some people accept that cutting out dairy means no more cheese-topped pasta or Parmesan filled salads. We think that’s wrong. Nutritional yeast has a cheesy, nutty taste and is perfect sprinkled over dishes or stirred into a sauce. Plus, because it doesn’t have to be kept in the fridge, it has a much longer shelf life and won’t be wasted!



Get inspiration from a GHI cookery course
Keen to learn more and be inspired by a hands-on experience? The GHI Cookery School has free-from courses on offer. 

Dairy-free (3 hours, £90)
Learn the very best tricks to make delicious dairy-free meals and treats.

Gluten-free (3 hours, £90) 
Try our other free-from courses to learn the art and science of delicious gluten-free baking.

For top tips and recipe suggestions from the GHI Cookery School team, follow us on Facebook and Instagram. 
 

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