If you follow this blog, today’s post might look a bit familiar. I actually posted most of this info a while back, but it was coupled with news of the undercover investigation of E6 Cattle Company that was grabbing headlines at the time and kind of got lost in all that horror.

For most people, the hardest thing to fathom about the vegan diet is giving up dairy. This is easily the diet-related question I’m asked most often (for cheese in particular), so I thought it was worth reviewing the topic more directly.

Luckily, there are a vast array of dairy alternatives available today that make it easier than ever to give cheese and milk the old heave ho! Here, you’ll find a comprehensive listing of alternative dairy products with accompanying reviews. This gives you a great idea of what’s out there and which brands have become most popular with the dairy-free crowd.

Also, in case you’re interested, here’s a list of my personal faves. Give one of them a try. You might be pleasantly surprised!

My Favorite Dairy Alternatives

Cheese

This is a tie between Daiya and Follow Your Heart. I tend to buy Daiya more, but I will confess that is mostly attributable to laziness since Daiya comes in shreds and Follow Your Heart is only available as a block. Both are excellent.

Milk

Blue Diamond Almond Breeze Vanilla Unsweetened Almond Milk. This is my preference, but really, any almond milk will do.

Butter

Earth Balance. Earth Balance comes in tubs and sticks and there is zero difference in taste, texture and melting point between it and typical butter or margarine. This is handily the easiest thing to replace in a vegan diet.

Sour Cream

Tofutti Better Than Sour Cream, Non-Hydrogenated

Cream Cheese

Tofutti Better Than Cream Cheese

Ice Cream

Tofutti Cuties

Yogurt

Silk Live! Soy Yogurt

Whipped Cream

Soyatoo! Soy Whip

I also have a recipe for Ricotta cheese that will knock your socks off. I use it in lasagna.

Tofu Ricotta
Recipe Courtesy of Skinny Bitch in the Kitch

Ingredients

14-16 oz extra-firm tofu, crumbled
3 cloves of garlic
2 tbs extra-virgin olive oil
1 tbs chopped fresh oregano or 1 tsp dried oregano
3/4 tsp salt

Directions

• Blend everything in a food processor
• Use immediately