Hi Linda! Thank you so much! Since I do not use oils it butter in my recipes, except very rarely, I use coconut milk, almost always lite coconut milk, to replace it. Texture is very important for baking without oil, and coconut milk works very well in place of it, unlike other milks. It will be challenging to get the same light and fluffy results with other milks. Of course, this will greatly vary depending on the recipe as well. If you have a specific recipe in mind, I can better answer a sub. My best suggestion would be to try cashew milk. Sometimes it works and sometimes it doesn’t as well. Just don’t ever use almond or rice milk, as they are way too watery. I do use coconut milk for some recipes in my book, just like on my blog, but do offer tested subs on some of them! When you get the book, feel free to message me if you have a question about a specific recipe using it and I’ll help as best I can. There is a Thai soup in the book that uses full fat, which is very common in these types of Thai soups. If you have a vitamix you can try homemade cashew milk in its place (cashew milk recipe in back of the book) but I haven’t tested that personally. However homemade cashew milk thickens nicely as it cooks, just don’t use storebought in this case or on recipes calling for homemade.