Milks
Soy Milk, Rice, Oat, Almond, and Amasake (a cultured rice drink)
Cheese
Almond Rella*, Lite ‘n’ Free*, Lite ‘n’ Less, Soya Kaas*, Soymage, White Wave Soy-A- Melt*, White Wave Fat-Free* , Lite ‘n’ Free Cheddar*, Lite ‘n’ Less American*, Nu Tofu Low- Sodium Cheddar*, Nu Tofu Cheddar*, Soya Kaas Mild American Cheddar*, Soymage Cheddar, White Wave Cheddar Soy-A-Melt*, White Wave Fat-Free Cheddar*, Zero-Fat Rella California Cheddar*
Butter
Spectrum Soy Margarine
Natural Food Store Soy Bean Margarine
Safflower Oil
Olive Oil
Nut Butters such as cashew, tahini, etc.
Coconut Butter (Omega Flow)
Ice Cream
Rice Dream or Soy Delicious Ice Cream
Tofutti
Fruit Sorbets without dairy
Fresh or Frozen Fruit Smoothies
Juice Popsicles
Yogurt
Soy Yogurt
Mayonnaise
Soy Mayonnaise
Spectrum Canola Mayonnaise
Nasoya Soy Mayonnaise
Cream Cheese
Lite ‘n’ Less*
Nu Tofu*
Sour Cream
Tofutti Sour Supreme
*Contains casein, a protein found in cow’s milk. Those with a dairy protein allergy must avoid casein. Individuals with lactose intolerance can consume the dairy-free products with casein, while avoiding lactose found in dairy foods.
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Dr. Nicole Sundene is the editor-in-chief of Kitchen Table Medicine. A graduate of Western Washington University for her undergraduate degree, and Bastyr University for her Naturopathic Physician degree, she also spent eight years working as a Medical Assistant for the world renowned leading institute Virginia Mason Medical Center. Throughout her education she had the invaluable opportunity to work side by side with many talented physicians specializing in Family Practice, Internal Medicine, Pediatrics, Otolaryngology, Cardiology, Dermatology, Urology, and Urgent Care. Her alternative medicine education along with training at Virginia Mason combined with the many years spent talking to patients as a telephone triage “nurse” have given her a diverse perspective on health care in America.
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