Every recipe, dairy-free.

Dairy-free vs lactose-free

These often get confused but they're not the same:

• Lactose-free still has milk, just without the lactose sugar. Useful for lactose intolerance. Useless for milk allergy.
• Dairy-free removes everything from a cow (or goat or sheep). The right choice for milk allergy and for vegan cooking.

Adapteats supports both — the profile setting determines which rulebook fires.

Picking the right milk swap

Plant milks are not interchangeable. The pipeline picks one of:

• Oat — closest mouthfeel to dairy. Default for baking and breakfast.
• Soy — highest protein. Best for sauces, custards, lattes that need a stable emulsion.
• Coconut — full fat for richness (curries, ice cream). Avoid in delicate sauces where coconut flavour competes.
• Cashew — neutral creaminess; great in cheese sauces and dressings.
• Almond / rice — thin and light. Avoid as a primary dairy swap in baking.

What about cheese?

Cheese is the hardest dairy swap. Adapteats picks:

• Melts (mac, pizza, lasagna) → cashew-based vegan mozzarella
• Toppings (parmesan on pasta) → nutritional yeast + cashew dust
• Salad cheeses (feta, halloumi) → marinated firm tofu
• Cream cheese (bagels, dips) → blended soaked cashew + lemon

For a structural cheese dish (mac and cheese, cheese soufflé) the recipe is marked "closest possible" with an honest note. It will be different. It will still be good.

Hidden dairy

Read labels. Whey and casein hide in unexpected places — bread, deli meat, even some "vegan" products that use casein for protein. Adapteats flags every dairy-family ingredient on the post-LLM scan; if the recipe was vague about a brand-specific item, you'll see a verification prompt.