Oil Note: Emily uses vegetable oil, but you can use your favorite oil for savory baking. This could be olive oil, avocado oil, canola oil, grapeseed oil, or other everyday oil. You can also use coconut oil. If using coconut oil, mix it in first, then add the milk alternative. If the milk alternative is cool, it might cause the coconut oil to bead up a little, but that's okay. That will make the crust flakier. Just be sure to use refined coconut oil if you don't want any coconut in the flavor.
Creamer Options: Emily used a coconut milk creamer, but you can use your favorite type. Just make sure it isn't sweetened. Or you can use light canned coconut milk, ½ cup regular canned coconut milk + ½ cup water, or a dairy-free half and half alternative.