Dairy-Free Substitution Calculator
Convert milk, cream, butter and cheese to dairy-free alternatives with correct amounts.
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Dairy-free baking and cooking has become mainstream with the rise of plant-based diets and lactose intolerance awareness. Most dairy substitutions are 1:1 by volume, but the best alternative depends on the recipe. Oat milk is closest to whole milk for general cooking, coconut cream replaces heavy cream for richness, and vegan butter swaps directly for butter in most recipes. The key is matching the fat content and function of the original dairy ingredient.
Explore all our dietary substitution calculator tools, or browse the full cooking hub.
Frequently asked questions
Soy milk is best for baking because its protein content helps with structure and browning. Oat milk is the closest flavor match to dairy milk. Almond milk works but is thinner.
Use full-fat coconut cream (the thick part from a chilled can). For whipping, use cold coconut cream with a touch of vanilla. For sauces, cashew cream blends smooth.
Yes, but use 80% of the butter amount since coconut oil is 100% fat while butter is about 80%. Use refined coconut oil if you do not want coconut flavor.
Cashew cream cheese gives the best texture for cheesecake. Blend soaked cashews with lemon juice and coconut cream for a from-scratch version. Most store-bought dairy-free cream cheeses work for spreading but not all bake well.
Soy yogurt has the closest protein content and works best in cakes and muffins. Coconut yogurt works but may add slight coconut flavor. Use full-fat versions for best results.