#4 DAIRY SERIES - Butter & Ice Cream

There are many types of plant-based milk and you can find several plant-based yogurts - but what about ice cream or butter? It's a bit more complicated ... Anyway there are still many options to replace these products.

 
BUTTER 

There are more options for butter substitution. When cooking/baking you can use vegan buttery spread (I don't use them, so I can't recommend it) or plant oil. I almost always use coconut oil, that can be subtitutet for butter in the 1:1 ratio.

If you're used to eat pastry with butter on the top, there are again more options. You can use those already mentioned spreads or you can maybe try something like hummus. Hummus can be made of different types of legumes and the basic recipe is based on chickpeas which you have to soak overnight, then cook them and blend with tahini, a bit of olive oil and lemon juice, salt and garlic.

Tip: Basil tofu spread

• 1 package tofu
• handful fresh basil
• salt
• 1-2 Tbsp nutritional yeast
• 1 tsp olive oil
• few drops of lemon juice

Simply blend all the ingrediens together, optionally add some plant-based milk to get desired consistency. You can use that as a spread for bread, use it as a sauce for pasta, risotto or as a dip for baked vegetables.

ICE CREAM

The most common ice cream substitute for vegans and people with dairy allergy is the "nicecream" - ice cream made of blended frozen bananas. You can add in some more frozen or fresh fruit, chocolate, cacao, peanut butter and so on. You can also try sorbets from different types of fruit - just simply blend the frozen fruit with a bit of sweetener of choice and a bit plant based milk (preferably full fat coconut milk to get sedired taste and consistency. You don't need expensive food processors like Vitamix to make a dairy-free ice cream. If you let the frozen fruit out of the freezer for few minutes and you add a bit of plant based milk, even a regular blender can do the job.