The last carton of cow's milk has just gone into the bin. That packet of cheese and creamy yoghurt is completely finished. You’re steadfastly refusing to buy any more diary products. So, what do you do now?

Don’t panic because you will be absolutely amazed to find a huge range of products on the market which taste as good as their dairy counterpart and, better still, are healthier for you.

Animal Cruelty

Many people avoid dairy products because of the plight of the dairy cow and calf. To produce milk, it is necessary for the cow to produce a calf. The calf is torn away from her mother within hour or days of birth. The mother will often cry for her calf for days and go through a long grieving process. The calf, too, will be bewildered and distraught at the loss of her mother.

10% of all calves born die within a few days of birth and calves are still raised for veal (anaemic white meat) in this country and abroad.

Nearly ⅓ of dairy cows suffer from masitits (an udder disease) at any one time. Mastitis is painful beyond description.                 

Healthy Eating

A large number of people also avoid dairy products for health reasons. In fact 90% of the world’s adult population (in Britain the figure is probably 25%) is deficient in the enzyme needed to digest milk properly. Also, allergy to cows’ milk may affect 75 in 1000 babies, causing frequent diarrhoea, repeated vomiting, persistent colic, eczema, bronchitis and asthma.

The First Moo-ve

Just because you have given up dairy milk doesn’t mean you have to drink black tea or miss out on ice-cream, cheese or chocolate. There is a fantastic range of vegan alternatives to milk available in the shops, with practically every milk product you can think of having a cruelty-free, vegan replacement.

Shopping Without Dairy

Many supermarkets now sell an increasing number of vegan foods. In fact the major supermarkets all have their own brand soya milk and vegan margarine.

However, if you want a really good range of vegan foods you would be wise to seek out your local wholefood or healthfood shop. Most towns have at least one, some have several. Here you will find a great selection of vegan foods. 

The Vegan Society’s guide The Animal Free Shopper will give you a huge list of products suitable for vegans to eat (as well as other non-food products). However, if you do get stuck just ask one of the shop assistants for help. If the shop can not help with a product enquiry, you may wish to contact us or the product manufacturer direct.

Here is a guide to some of the many dairy alternatives that are available:

l Milk and milk shake

Soya milk is made from soya beans and a very common alternative to cows’ milk. It can be bought sweetened or unsweetened, and is available in all wholefood shops, supermarkets and many corner shops. Some soya milk is flavoured, the main flavours being chocolate, strawberry, banana and vanilla. The flavoured soya milks make a delicious alternative to milk shake. Also try our recipes for milk shake below.

Soya milk can be used as a straight substitute for dairy milk when cooking. You can use it in tea or coffee; make rice puddings, cakes, custard or sauces with it. In fact it can be used anywhere that cow’s milk is used. Try it in our recipe for smashing creamy vegetable below.

If you don’t like the taste of one soya milk, try another brand. They all have their own subtle flavours.

Other non-dairy milks - Apart from soya milk, you can also buy oat milk, rice milk, and coconut milk. These have become very popular and new brands are coming out all the time, some of which are flavoured. These are all available from wholefood shops and some supermarkets.

These non-dairy milks can also be used as a straight substitute for dairy milk in a variety of sweet and savoury dishes, though milks like coconut milk have their own unique flavour which may be better suited to certain dishes, like curry and sweet dishes. Try coconut milk in our fantastic recipe for lemon and coconut cheesecake, on page 5.

l Chocolate

Many people say they would go vegan if they could still eat chocolate. Good news – you can! There are many varieties available in the health food shops – look out for a new vegan milk chocolate by Organica that tastes similar to Galaxy. Many varieties of Green and Blacks chocolate are also vegan and this is widely available in supermarkets, local shops and even some coffee shops.

l Hard Cheese and Cream Cheese

You will find several types of vegan cheese in your health food shop. There are even a couple of cheeses that melt like cow’s cheese so you can use them on pizza or to make the old favourite cheese on toast! Try Redwood’s super-melting cheezly which comes in a variety of different flavours. See the quick pizza recipe on page 4 or try your own favourite pizza recipe using melting cheese.

There are also some delicious cream cheeses around and they are available plain and flavoured.

Again it is a case of finding the cheese that you like. Some people find it helps to have a couple months break between having cows’ cheese and vegan cheese, to give the palate time to adjust, though many people take to vegan alternatives straight away.  

l Cream

As well as vegan pouring cream, there is now a vegan whipping cream available. You will find vegan cream in health food shops and some supermarkets.

l Custard

Ready-made vegan custard is available in packets, at most health food stores. Alternatively make your own with vegan custard powder, adding a little vanilla essence. Try our recipe for trifle below.

l Ice-cream

The range of vegan ice cream available is fantastic and many people can not tell the difference between that and ice cream made with cows’ milk. Look in the freezer department of your health food shop. Some supermarkets also sell vegan ice-cream.

l Yogurt

There are several different soya yogurts available, both natural and flavoured. They are mainly to be found in your local health food shop and some supermarkets stock them too so they are worth a look. See below for a delicious yogurt dip recipe.

l Mayonnaise

You will find several brands of mayonnaise in your health food shop and some supermarkets. Garlic mayonnaise by Plamil is one of the most popular brands of vegan mayonnaise. The occasional brand of salad cream will also be vegan. Try our recipe for mayonnaise on page 5. It is incredibly quick, easy and cheap to make at home.

l Margarine

Vegan margarine is now available from practically all health food shops and most supermarkets, who do their own brand. They can be used anywhere that butter is used. They are all slightly different so experiment until you find the one you like best.

Recipes

Also see our webshop for a huge range of vegan cookery books.

Smashing Creamy Vegetable Soup

1 oz (30g) margarine

1 clove garlic, crushed

1 onion, chopped

7 oz (200g) vegetables of your choice e.g. mushrooms or leeks, chopped

1¼ pt (750ml) soya milk

1. Melt margarine in a saucepan. Add the garlic, onion and cook for a few minutes. Add the vegetables and cook until just soft.
2. Add the soya milk, seasoning and cook for 10 – 15 minutes. Allow to cool a little and liquidise.
3. Reheat and serve with crusty bread and margarine.

Vegan Cheese Pie

16 oz (450g) wholemeal flour
8 oz (225g) margarine
water to mix
1 large leek, sliced
2 onions, chopped fine
1.5 celery stalks, chopped
1 ¼ head of broccoli or 2 smaller ones
1 cup of sweetcorn
1 tsp salt
1 tsp parsley
1 tsp cumin powder
pinch of black pepper
2 dssps of tomato puree
1 block of vegan cheese, cubed
enough soya milk to make a paste

1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. Put it in the fridge covered with cling film and leave for at least ½ and hour.
2. Preheat the oven to 200ºC/400ºF/Gas 6.
3. Fry the leek and onion for a few minutes. Add the celery and fry until the leek and celery are just cooked (about 10 minutes). Take off the heat.
4. Cut the broccoli into small florets, steam or boil until just cooked. Mix in with the leek mix, adding the drained sweetcorn, salt, parsley, cumin, black pepper, tomato puree and vegan cheese as well. Add enough soya milk to make a paste.
5. Roll out just over half of the pastry to fit a medium-large pie tray. Prick with a fork and bake in the oven for 10 minutes to set the pastry.
6. Place the filling inside the pastry, then roll out the remaining pastry to fit the top.
7. Bake for 40 minutes or until the pastry is starting to brown.

Mini-Pizza

1 tbsp vegetable oil
1 small onion, chopped fine
1 garlic clove, crushed
1 tbsp tomato puree
1 14 oz (400g) cans chopped tomatoes
1 packet puff pastry
1 packet Redwoods vegan melting cheezly
pizza toppings e.g. mushrooms, sweetcorn, olives, pineapple, cheatin 'ham, vegan sausage, tomato, onion, peppers

1. Heat the oil in a large frying pan. Add the onion and fry gently for 5 minutes, then mix in the garlic and fry for a further minute. Add the tomato puree and tomatoes and simmer gently for 10 minutes until the mixture has reduced to a thick, vivid sauce.
2. Roll out puff pastry and spread with the tomato sauce. Grate vegan cheese and sprinkle half on top of the tomato puree.
3. Put the pizza toppings on, finish with the rest of the vegan cheese and cook for 15 minutes at 180ºC/350ºF/Gas 4.

Mayonnaise

4 tbsp soya milk
½ tsp grain mustard or mustard powder
1 tbsp lemon juice
2-3 tsp cider vinegar
½ clove garlic, crushed
7 fl oz (200 ml) vegetable oil
salt and pepper

1. Blend together the soya milk, mustard, lemon juice, cider vinegar and garlic.
2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick.
3. Season to taste and keep in the fridge until needed. It will keep for a few days.
Based on a recipe in Vegan Feasts by Rose Elliot

Mint and Yogurt Dip

10 floz (300 ml) soya yogurt
2 tbsp chopped fresh mint
salt and pepper

1. Combine the soya yogurt and mint, stirring well. Add salt and pepper to taste and leave to stand for at least an hour. Serve as a dip or a dressing with salad. Also goes well with potato cakes. Simple but delicious.

Lemon and Coconut Cheesecake

Base
4 oz (115g) margarine
1 tbsp golden syrup
8 oz (225g) rolled oats
Topping
1 lb 2 oz (500g) tofu
1 block coconut cream
5 oz (140g) margarine
6 fl oz (170 ml) coconut milk
6 oz (170g) sugar
juice of 1-2 lemons

Decoration: desiccated coconut
grated lemon rind (lemon should be organic or unwaxed)

Trifle

Sponge
3 oz (85g) sugar
pinch sea salt
5 oz (140g) plain flour
½ tsp bicarbonate of soda
2½   fl oz (75ml) veg oil
½ tsp vanilla essence
1½ tsp vinegar
5 fl oz water
Jelly
1 tin fruit or 8 oz (225g) fresh fruit
1 packet vegan jelly mix (i.e. Just Wholefoods)
Custard
1 pint (570 mls) custard (vegan custard powder, 1-2 tbsp sugar to taste and 1 pint soya milk)
Cream
10 fl oz (280ml) soya milk
2 tbsps cornflour
2 tsp vanilla essence
4 tbsp icing sugar
4 oz (120g) marg
Topping
2 oz (55g) flaked almonds or chopped nuts

1. Make the sponge for the base. Sift the dry ingredients together, mix well, then add the wet ones and mix thoroughly. Place in a greased tray and bake for approx 30 mins at 200ºC/400ºF/Gas 6 (or when a knife inserted into the cake comes out clean). Let the cake cool for at least an hour.
2. Slice the cake into the bottom of the dish. Chop the fruit and place it on top of the cake.
3. Make up jelly as per instructions. If you are using tinned fruit use the juice to make up the quantity of water required. Pour it over the sponge and fruit.
4. Make up the custard and let it go cold. When the jelly has set, spread the custard over the top. Place in the fridge.
5. Make the cream. Put the soya milk and cornflour into a pan and mix well. Heat, stirring all the time until it goes thick. Allow to cool. Blend the vanilla essence, icing sugar and marg into the cooled mixture by beating with a fork, whisk or electric mixer.
6. Scoop onto the trifle, then sprinkle nuts on the top. Leave in the fridge for at least an hour. Just prior to serving sprinkle the nuts on top and serve.

Milk Shake

Banana Place one banana and ¼ carton (4½ fl oz/125 ml) of soya dessert in a jug and make up to ¾ pint (430 ml) with soya milk. Whizz with a blender and serve.

Chocolate Place ¼ carton (4½ fl oz/125 ml) of chocolate soya dessert, ½ cap of vanilla essence, 2 scoops of vegan chocolate ice-cream and 1-2 tsp of hot chocolate powder into a jug. Make up to ¾ pint (430 ml) with soya milk, whizz with a blender and serve.

Coconut Place ¼ carton (4½ fl oz/125 ml) of vanilla soya dessert, ½ cap of vanilla essence and 2 scoops of vegan vanilla ice-cream into a jug. Make up to ¾ pint (430 ml) with coconut milk, whizz with a blender and serve.