A cappuccino with oat milk, soy yoghurt at breakfast or a plant-based grated cheese over your pasta: eating more plant-based can also be done just one dairy swap at a time. But which substitutes are actually tasty? With the free Happy with Dairy-Free Challenge, you can try out different alternatives to milk, yoghurt and cheese step by step for 21 days. We've already asked our followers for their favourites. From oat milk that froths well to plant-based crème fraîche that has that nice tang: this makes getting started a whole lot easier!
Why go dairy-free a bit more often?
Choosing plant-based more often is not only tasty, it is also good for the planet. The production of dairy requires cows, cattle feed and quite a bit of agricultural land. Moreover, during cows' digestion, methane is released, a greenhouse gas that traps heat in the atmosphere and thus contributes to global warming. Several studies show the same picture: plant-based alternatives generally cause fewer greenhouse gases and use less land than dairy. And that is not even mentioning the animal suffering in the dairy industry… You do not have to radically renounce all cheese and cappuccinos straight away: even with a few regular swaps, you are already taking a great step forward.
And that is precisely the idea behind the free Dairy-Free Happy Challenge from the Dier&Recht Foundation. Over the course of 21 days, you try one new step every week: first milk, then a dairy-free breakfast, and finally plant-based cheese. You will receive tips and inspiration in your inbox along the way, but you decide entirely for yourself what you want to try and what you want to keep using afterwards. Eating completely plant-based is fine, but one successful swap is also a bonus. Look, we completely agree with that flexibility.
Our followers' favourite dairy swaps
Our followers and readers always have the best tips. So if anyone could tell us which plant-based milk actually froths well and which vegan cheese deserves to go back in the shopping basket, it was them. We asked for their favourite dairy swaps and added a few staples from our own editorial team. That way, we can give you a great head start with this challenge.
- For cappuccino: Oatly Barista Edition. When it comes to plant-based milk for cappuccino, it's not just about taste. You also want some decent foam. The Oatly Barista Edition, recognisable by his grey suit, became by far most frequently tipped by our followers. This is also the favourite here in the newsroom.
- For those who prefer almond drink: Rude Health organic. Mind the shelf the orange suit, because this tip is not about the Barista variant. In addition to spring water and almonds, this almond drink also contains rice and therefore tastes slightly sweeter. Delicious with breakfast, in a smoothie or simply as a glass of milk.
- For your regular tub of yoghurt: Alpro Plain soya-based. An accessible swap for yoghurt with muesli, fruit or nuts. Several flavours were recommended. Here is bilberry the undisputed number one.
- For a creamy smoothie or breakfast bowl: a ripe banana. Not every dairy swap needs to come from the fridge aisle. A banana makes your breakfast thicker and creamier, even if you use less or no yoghurt. Besides, that brown one on the fruit bowl finally gets put to good use. Less waste thrown in for free.
- For on the grazing board: the camemberti from Rosie & Riffy. A soft, matured cashew-based cheese with a white rind. This Amsterdam brand is for people who are looking for something more exciting than a standard slice when it comes to plant-based cheese. Delicious for a cheese board!
- As a substitute for Parmesan: AH Terra plant-based spicy flakes. Sprinkle them over pasta, pizza, salad or a bake. No block that you have to grate yourself, yet straight away that salty, savoury finishing touch.
- If the cheese needs to melt: the Vemondo plant-based grated cheese. This tip from Lidl's vegan own-brand is handy for pizza, nachos and bakes. In short, anywhere you need melted cheese. The range can vary by store and period, so you might (sometimes) miss out.
- For crème fraîche that actually tastes sour: the one from Jumbo. Plant-based crème fraîche tastes sweeter than fresh-sour, according to some followers. It Jumbo plant-based alternative would be the exception to that. Great with chilli, tacos, soup or stirred into a sauce.
- For creamy curry, soup and sauce: coconut milk from Fairtrade Original. This organic and Fairtrade-certified coconut milk cooking cream can easily be substituted in many dishes.
- For a firm dollop: the coconut whipping cream by TerraSana. This organic cream consists of 91% coconut and is specially formulated to be whipped. Pop the tin in the fridge beforehand and you’ll have plant-based whipped cream for cakes, hot chocolate or a dessert.
- For a creamy sauce: a spoonful of hummus. This clever tip comes from cookbook author Lenna Omrani. Especially in a pasta sauce or dressing, this is an easy trick. You don't need a special dairy-free product and that opened tub of hummus comes in very handy.
- For a thick, creamy soup: potato. Boil a potato along with it and mash it with the rest of the soup. It is not an imitation of cream, but an ordinary ingredient that does the same job. Sometimes that is precisely what a dish needs.
- For chocolate mousse: Lidl's vegan version. A successful ready-made dessert for when you don't fancy whipping something up yourself. You can also make it vegan yourself: silken tofu is a great, neutral base for a creamy chocolate mousse.
- For dairy-free chocolate: Lovechock. This brand's chocolate bars are vegan and organic, and available in various flavours.
Discover for yourself which dairy swaps suit you
Taste remains personal. Maybe soon you too will swear by that exact grey Oatly, while someone else prefers to pour almond drink into their coffee. It especially helps not to want to replace ten things at once. Start with the dairy product you use often and look for an alternative that works in that specific situation. Could you use some help with that? Then sign up for free for the Dairy-Free Happy Challenge. For 21 days you will receive tips and inspiration for milk, breakfast and cheese, and you choose completely for yourself what you want to keep using afterwards. In the third week you can also try plant-based cheese and submit your till receipt: you will be reimbursed 7 euros. That makes experimenting very appealing!
You might also find this interesting!
- Also see: try having a vegan egg a bit more often.
- Also see: Recipe for the most delicious vegan pancakes!
Photo credits: Happy Dairy-free Challenge.
