Dairy-free cooking & swaps

Six practical questions

Creamy food, without the dairy.

What can I use instead of ricotta?

A homemade dairy-free ricotta-style mixture is useful for savoury dishes. Che has a dairy-free ricotta recipe and uses it whipped with eggplant, lemon and olive oil. The right substitute depends on the job: something suitable for spreading may not behave the same way when baked into a filling. Taste and adjust the acidity and seasoning before serving.

Check the base ingredient and its allergens: nuts, soy and coconut behave differently and may not suit everyone. Add liquid gradually so the mixture does not become watery, and choose a recipe designed for the texture you need. A dairy-free alternative is not automatically gluten-free or safe for someone with another food allergy.

How do I make dairy-free ice cream less icy?

Ice cream needs more than liquid and a freezer. Fat, sugar, proper chilling and the freezing method all affect the finished texture. Use a recipe designed for a dairy-free base rather than simply replacing milk in a standard recipe. Che’s dairy-free ice cream is a useful place to start, and you can adjust flavours once the base works.

Chill the mixture properly before churning and follow the machine’s loading and freezing directions. Too much extra water from fruit or a low-fat swap can make the texture harder and icier. Do not promise that a machine fixes every base; change one ingredient at a time and keep the finished dessert stored frozen.

Does dairy-free automatically mean gluten-free?

No. They describe different ingredients. A dairy-free product can still contain wheat, barley or rye, and a gluten-free product can still contain milk. Always check both sets of ingredients if you need to avoid both. In Australia, be especially careful with product names that sound reassuring but do not give a clear gluten-free declaration.

Read the ingredient list and allergen summary for the exact pack, not just the front-of-pack badge. Vegan and plant-based labels also do not establish gluten-free status. If cooking for a guest, ask about all their dietary needs rather than assuming that removing dairy covers everything. Keep serving spoons and preparation areas appropriate too.

Can I replace butter one-for-one in gluten-free baking?

Sometimes, but not always. A dairy-free spread may contain more water than butter, which can affect spread, browning and texture. Che’s sourdough discard cookie recipe allows softened dairy-free butter as an option. For other bakes, use the substitution the recipe actually specifies and test the result before making changes to several ingredients at once.

Check whether the replacement is intended for baking rather than spreading, and weigh it instead of guessing from spoonfuls. Oil, block-style fat and soft spreads are not interchangeable in every recipe. Keep the original flour and liquid quantities steady for your first trial so you can identify what the fat substitution actually changed.

How do I choose a plant milk for a savoury sauce?

Start with an unsweetened product whose flavour suits the dish. Some plant milks taste strongly of coconut or nuts; others contain sweeteners that are unhelpful in a savoury sauce. Check the label for gluten and the guest’s other allergens, not just whether the product contains dairy.

Warm it gently and add it gradually to the recipe’s thickening base, stirring as you go. Follow a sauce designed for the substitute where possible, since acidity and heat can affect texture. Do not assume an oat drink is suitable for coeliac cooking under Australian guidance.

Can I make one meal both gluten-free and dairy-free?

Often, yes, but treat them as two separate checks. Use a recipe that already suits both needs when possible, then inspect stocks, sauces, spreads, toppings and garnishes. A dairy-free cheese or vegan sauce can still include gluten-containing ingredients, and a gluten-free baking mix may contain milk.

Ask guests about all relevant allergies before shopping and keep ingredient packaging available. Use clean utensils and a clear serving plan so a spoon or garnish does not undo the preparation. Avoid changing several key baking ingredients at once; a tested dual-purpose recipe is usually the better starting point.