Heavy Cream: Use soy creamer, 1 cup of full fat coconut milk, or 3/4 cup soy milk mixed with 1/3 cup vegan butter and 1 tbsp gluten free corn starch or tapioca starch.
Butter: Replace dairy-containing butter with a vegan butter such as Earth Balance, or even coconut oil would work.
Buttermilk: 1 tablespoon of apple cider vinegar or lemon juice mixed with a cup of milk substitute. This works best with soy milk. Allow it to stand for a minute or two before using it to replace buttermilk.
Powdered Milk: Rice, Soy, or Coconut powdered milks are available at most health food stores.
Shortening: Use 1 cup of vegan butter for every 3/4 cup of shortening required. There is a also vegan shortenings out by Earth balance.
Half & Half: For one cup of Half and Half substitute use 1/2 cup non-dairy milk with 1/2 cup full fat coconut milk.
Creamer: There are several non-dairy creamers on the market.
Cheese: Vegan cheese is everywhere these days. However, not all of the do a terribly great job mocking real dairy cheese. Therefore, I recommend Daiya Cheese – it’s soy free and vegan.
Cottage or Ricotta Cheese: Try crumbling extra firm tofu and mixing it with Toffuti Sour Supreme (for cottage), or Toffuti Cream Cheese (for ricotta). Then add a little Italian seasoning, and salt to taste for a perfect replacement.
Eggs: Eggs are a little more tricky… So pay careful attention to which substitute is recommended.
Scrambled Eggs: Purchase firm to extra firm tofu, crumble, and add 1/4 to 1/2 tsp turmeric and your favorite spices. Fry with a little oil.
Baking: Use 1/4 pumpkin puree, prune or apple puree, 1/4 cup silken tofu (pureed), or 1/2 banana to replace one egg. Or use Ener-G Egg Replacer following its instructions to replace an egg. If you are looking for a very moist product, replace with a fruit puree.
Binding: Some have suggested using soy flour, tofu, flax gel (flax + water), chia gel (chia seed + water), bread crumbs, and tapioca, potato, and corn starches. Also remember that gluten free products do require xanthan gum or guar gum for sticking together as well.
Glazes: Earth Balance buttery spread plus your favorite dairy free milk hand blended together.
Savory Goods: 1/4 cup silken tofu (pureed), 1/4 cup plain dairy-free coconut yogurt, 1/4 cup dairy-free sour cream
Beef or Chicken stock: Gluten free vegan vegetable broth located at any health food store or grocery store with a natural food section. Or use McKays or Bill’s Best Chik’nish Seasoning with water added.
Yogurt: The best news is that there are so many substitutes for dairy containing and gelatin containing yogurts. Try: Soy, Almond, or Coconut Yogurt.
Sour Cream: Tofutti Better Than Sour Cream is the best one I have tasted.
Cream Cheese: Tofutti Cream Cheese. It comes it various flavors too.
Feta: 1 block of extra firm tofu with 2 1/2 tbsp oil, 1 1/4 tbsp lemon juice, 1 tbsp basil and salt to taste.
Parmesan: There is a vegan parmesan on the market called Vegan Grated Parmesan by Galaxy.
Mayonnaise: Check out my Recipe! or Try Vegenaise, or Earth Balance Mindful Mayo.
Gelatin: Agar powder, and follow its directions. Also, there are a vegan gels at health food markets as well.
Sugar: Coconut sugar, Dates, Date syrup, Date sugar, Pure Maple, Maple crystals, Coconut Nectar, or Agave.
Chocolate: Use Chatfield’s carob powder, or carob chips. This is a perfect 1:1 substitute for cocoa or chocolate chips, without the caffeine too.
Meat: The most well used meat substitute by vegans is extra firm tofu. It is very versatile. However for things like veggie burgers, etc. See Below.
Ice Cream: This is perhaps the most simple one to find. At any health food store, or major grocery store with a health food section, there are soy, rice, almond, and coconut ice creams, and even sorbets.