What To Do When Dairy Isn’t An Option

Cynthia Bailey, MD|April 14, 2016


In all of my years of cooking for clients (and myself), the most difficult and common challenge I have found is finding good dairy substitutes. Though many of my clients have problems of one type or another with dairy products, I still want to make them delicious meals that they will love. Even those little “add-ons” can be a problem and are hard to bypass or substitute in a dish that needs the parmesan on the pasta or the dollop of sour cream on the tostada. Do you try to limit or avoid dairy? Should you be dairy-free? I’m not the one to decide that for you. There are plenty of reasons to give it up, but there are also good reasons for some to keep it in their diet. Dr. Bailey has pointed out that dairy is often a culprit in acne. She has also found that cow dairy foods cause inflammation in her otherwise pain-free but arthritic joints. If you would like to explore that topic for your life and health, I highly recommend starting with my movie curriculum post. You will find careful and thoughtful considerations to make, many of them thoroughly and scientifically supported in the movies and books I recommended. Here are some of the ways I substitute yummy non-dairy foods in dishes in which we want dairy: Cashew Cream     Brazil Nut Parmesan

As I always say, I will never tell you what you should eat, only how to cook something to maximize its nutritional benefit. What do you think of these recipes for dairy substitutes? Do you have any other alternatives? Please let us know in the comments below. If you’d like more information into which foods to include into your daily diet and why, download Dr. Bailey's free guide, “How to Eat Your Way to Beauty and Health,” that consists of information for building a healthy eating foundation. It includes a 14-day recipe model to get you started too! You won’t regret it or the benefits it has on your skin and health! Chef Monica Sallouti

Certified Natural Chef Monica Sallouti’s lifelong passion for delicious nutritious food comes from both her formal training and time spent in the kitchens of her two grandmothers as a young girl. She honed her culinary skills and nutritional education at the Holistic Nutrition and Culinary Arts program at Bauman College in Penngrove, CA. The specialty of nutrition for Chef Sallouti was sparked after a health crisis some 19 years ago. In her late 20’s, she was diagnosed with metastatic melanoma. As part of her “treatment,” she developed a keen awareness of the inextricable link between food, cooking and health. Now, 19+ years later, Sallouti brings her knowledge, culinary creativity and care to both her clients.

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