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Q: What are the best dairy substitutes for savory recipes? As in cheese- or cream-based dishes? I've read about replacing milk with almond milk or coconut milk for baking and sweet foods, but they sound like they would be too sweet for a pasta sauce or casseroles. 

My boyfriend is lactose-intolerant — he can eat some cheese and a small amount of cream before he starts having issues. Would something like sour cream or plain yogurt work instead? He said that his tolerance of yogurt is fairly good.

Sent by Alyssa

Editor: Readers, what dairy substitutes do you most often use in your cooking?

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