Miyokos Vegan butter is cashew based and tastes very good/ subistutes like real butter in recipes. If you need any good dairy free recs please let me know! I've been lactose intolerant for 13 years. I've tried all the awful and yummy things. Tanyabarsi@gmail.com
DF gal here by choice and I have tasted them ALL. I have wasted money on so many dips and find when I make my own it's so much better. The closest DF Ricotta that I use is expensive but worth and it's Kite Hill. Also, nice firm sheeps cheese is great with charcuterie (Manchego, which is available at Aldi and a big chunk is available at Sams Club.) Nutritional yeast also tastes delish on veggies. I did use the new Country Crock Avacado Oil "spread" but don't eat it now because of the canola oil in it. But it worked great for baking for me. Ben and Jerrys DF icecream and all Sorbet is also dairy free. I eliminate dairy rather than take a pill but I understand people that do take it and why and it works for them. I will say we have come a long way from even 3 years ago regarding what is available. Good luck on your journey!
I’ve found lactose pills really helpful when consuming dairy. Helps the side effects and means I can enjoy my dairies. I still avoid overly cheesy dishes and milks but lactose free milk and cheeses has been great!
I am 90% dairy free and Idon't really miss it (until I do, lol). Lactaid makes me sad, but Oatly full fat Oat Milk is rich and creamy. Plant-Based India is an excellent and exciting cookbook. Can't wait to hear more about your dairy-free journey.
I've been a vegan for over half my life, back when vegan cheese was even worse (tough times). I learned pretty quickly that I preferred not to try and recreate cheese, but to break down what I wanted from cheese (earthiness, fat, umami) and make dishes that satisfied those. My personal favourite is a roasted squash & miso 'mac n cheese' with ample nutritional yeast.
Butter is very low in lactose! YMMV but I’m in a double lactose-intolerant household and we eat a lot of dairy — normal butter (but not fancy restaurant in-house fresh butter trust me), lactose-free milk, lactose-free Greek yogurt, hard aged cheeses. For the basic soft cheeses, check out Green Valley (who make a bunch of lactose-free cheeses) and Buf (lactose-free mozz) — we still make a lot of homemade pizza with those. And homemade ice creams with LF milk + coconut cream, which taste like normal ice cream. Most of the time I hardly miss the pre-lactose intolerant days (except when I see someone eat burrata :/ )
Miyokos Vegan butter is cashew based and tastes very good/ subistutes like real butter in recipes. If you need any good dairy free recs please let me know! I've been lactose intolerant for 13 years. I've tried all the awful and yummy things. Tanyabarsi@gmail.com
Co-signing on Miyokos Vegan butter. It's good!
DF gal here by choice and I have tasted them ALL. I have wasted money on so many dips and find when I make my own it's so much better. The closest DF Ricotta that I use is expensive but worth and it's Kite Hill. Also, nice firm sheeps cheese is great with charcuterie (Manchego, which is available at Aldi and a big chunk is available at Sams Club.) Nutritional yeast also tastes delish on veggies. I did use the new Country Crock Avacado Oil "spread" but don't eat it now because of the canola oil in it. But it worked great for baking for me. Ben and Jerrys DF icecream and all Sorbet is also dairy free. I eliminate dairy rather than take a pill but I understand people that do take it and why and it works for them. I will say we have come a long way from even 3 years ago regarding what is available. Good luck on your journey!
I’ve found lactose pills really helpful when consuming dairy. Helps the side effects and means I can enjoy my dairies. I still avoid overly cheesy dishes and milks but lactose free milk and cheeses has been great!
I am 90% dairy free and Idon't really miss it (until I do, lol). Lactaid makes me sad, but Oatly full fat Oat Milk is rich and creamy. Plant-Based India is an excellent and exciting cookbook. Can't wait to hear more about your dairy-free journey.
I've been a vegan for over half my life, back when vegan cheese was even worse (tough times). I learned pretty quickly that I preferred not to try and recreate cheese, but to break down what I wanted from cheese (earthiness, fat, umami) and make dishes that satisfied those. My personal favourite is a roasted squash & miso 'mac n cheese' with ample nutritional yeast.
This lack of cheese in your future honestly makes me so upset for you.
Butter is very low in lactose! YMMV but I’m in a double lactose-intolerant household and we eat a lot of dairy — normal butter (but not fancy restaurant in-house fresh butter trust me), lactose-free milk, lactose-free Greek yogurt, hard aged cheeses. For the basic soft cheeses, check out Green Valley (who make a bunch of lactose-free cheeses) and Buf (lactose-free mozz) — we still make a lot of homemade pizza with those. And homemade ice creams with LF milk + coconut cream, which taste like normal ice cream. Most of the time I hardly miss the pre-lactose intolerant days (except when I see someone eat burrata :/ )