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Festivals in India are closely tied to food traditions that rely on dairy. Dishes are planned around ingredients such as curd, ghee, paneer, and cheese, which are valued for taste, texture, and richness. Families use them in snacks, sweets, and curries that mark occasions of celebration. In recent years, interest in plant-based diets has grown steadily, supported by health awareness, lactose intolerance, and sustainability concerns. This has led to greater availability of alternatives in Indian markets, and many households have started experimenting with these options in everyday cooking. When applied thoughtfully, plant-based substitutes can recreate the balance of flavour and indulgence that festival cooking is known for. They do not take away from cultural identity but instead make festive meals more inclusive for everyone at the table.
Plant-Based Alternatives For Curd
Curd is central to Indian meals and carries both functional and cultural value. In plant-based cooking, curd can be prepared from soy, almond, oat, or coconut milk. Soy curd has a neutral tang and texture, which works well in kadhi, chaas, or raita. Coconut curd brings a light sweetness that suits marinades or chutneys, while almond or oat-based versions are lighter and preferred in drinks. Homemade plant-based curd is simple to prepare using probiotic cultures, and many Indian families already follow this method to maintain control over taste and consistency. Packaged curds are also available from several brands, making them accessible during festival season when time is limited.
Plant-Based Alternatives For Ghee
Ghee is a symbol of auspiciousness in festive cooking, and replicating its richness is important. Vegan ghee is now made from blends of plant oils that capture the aroma and cooking function of dairy ghee. Coconut oil is often used for sweets such as halwa and laddoos, while sesame oil works better for savoury snacks and tempering dals. Groundnut and sunflower oil are also common replacements for frying. Packaged vegan ghee is now stocked in larger supermarkets and online platforms, allowing cooks to use it directly in recipes without significant adjustments. These options ensure that festive preparations still feel familiar in flavour and aroma.
Plant-Based Alternatives For Paneer
Paneer remains one of the most recognisable elements of Indian vegetarian food, particularly in celebratory curries and starters. Tofu, made from soybeans, is the most popular substitute, as it holds shape when cooked and absorbs spices. For rich curries such as palak paneer or shahi paneer, tofu can be lightly sautéed before being added to the gravy. Nut-based paneer prepared from cashew or almond milk creates a softer, creamier block that works well in kofta dishes or festive gravies. Jackfruit, though structurally different, is used in shredded or diced form to replace paneer in appetisers and stuffed snacks. These ingredients are now commonly available, making plant-based festive cooking approachable.
Plant-Based Alternatives For Cheese
Cheese has become a common feature in Indian festive snacks, fusion dishes, and baked items. Plant-based alternatives are created from cashews, almonds, soy, oats, or coconut. Cashew cheese is creamy and works in dips, spreads, or stuffed breads prepared during festive gatherings. Almond cheese is lighter and can be grated into baked dishes, while soy-based cheese slices or shreds are designed to melt in recipes such as festive pizzas or savoury rolls. Coconut oil-based processed cheeses are sold by several brands in Indian markets and can be used directly as a topping or filling. For households that prepare sweets, nut cheeses can also be flavoured with saffron or cardamom to create dairy-free mithai fillings. These options allow celebratory recipes that rely on cheese to remain accessible to those who avoid dairy.
Nutritional Considerations Of Plant-Based Swaps
Plant-based substitutes are often evaluated for their nutrition, since dairy is traditionally linked with nourishment. Soy curd and tofu both provide protein and minerals such as calcium and iron. Nut-based paneer and cheese are calorie dense but contain healthy fats that contribute to satiety. Vegan ghee substitutes are typically rich in unsaturated fats, which support heart health when consumed in moderation. Oat and almond curds offer fibre along with vitamins. By combining these alternatives thoughtfully, festive meals can retain their nutritional balance while catering to different dietary needs.
Accessibility And Cultural Identity
For plant-based cooking to be integrated into festive life, access is important. Products such as soy curd, tofu, vegan ghee, and nut cheeses are now available in supermarkets, organic stores, and online platforms across Indian cities. Many of these items can also be made at home with simple techniques such as fermenting plant milk or setting tofu. Using these swaps does not change the cultural meaning of festive meals, since the focus remains on shared food and celebration. By making inclusive choices, families allow everyone to participate fully, including those who follow vegan diets or avoid dairy for health reasons. Over time, these substitutes may become a regular part of kitchens, sitting alongside traditional ingredients and extending the legacy of festive cooking into new forms.
