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A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

A whipped topping that does not contain any dairy products. It is high in saturated fat, making it unsuitable for low-cholesterol diets.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.