I began researching different vegan recipes to get an idea of the range of options available. This was beneficial as I learnt that there are products such as coconut or soya milk and cream cheese that can be used as alternatives to traditional dairy products. One recipe I looked at was banoffi pie which used both cream cheese, coconut milk and vegan margarine:

Ingredients

Filling:
1 tin full fat coconut milk, refrigerated overnight
½ tub Tofutti Cream Cheese Original (or Tesco or Sheese brand)
½ cup muscovado or other dark brown sugar
1 tsp pure vanilla extract
Pinch of salt

Crust:
250g vegan biscuits eg HobNob regular; digestives such as McVitie’s Light (not regular); Co-op; Dove’s Farm. Read the labels as some digestives contain milk (whey etc) while others don’t
6 tbsp vegan margarine, eg Pure, Vitalite, Suma, Biona, Tesco Free From

Topping:
2-3 ripe bananas
Vegan whipping cream, see below*
Good quality dark vegan chocolate, eg Waitrose Belgian Dark - make sure it is chilled in the fridge before using

(Resource: Vegan Recipe Club)

After looking at recipes such as the one above I was able to extend my recipe list as I knew I could replace any unsuitable products with dairy-free ones. This broadened the scope of recipes I was planning to include in the cookbook. Next I will begin planning how I will layout my recipe book so that the presentation is easily accessible for all potential users.