Lactose sensitivity is the reaction of the digestive system to not accepting the lactose present in milk, which causes painful symptoms after eating dairy products. Therefore, the current study aimed to manufacture and use some alternative milk in the preparation of food products suitable for patients with lactose intolerance. For this purpose, four food products were prepared (cream caramel, Ice cream, rice pudding, and pudding) using three types of alternative milks (sesame milk, cashew milk, and coconut milk). A sensory evaluation of the products was done, in addition to studying the chemical and mineral composition and color measurements of alternative milks and comparing them with cow's milk. The results of the sensory evaluation showed that there was a high level of acceptance of the products in which the alternative milks used in the study were used. The products in which coconut milk was used for its preparation got the highest score after cow's milk. The study of the chemical composition showed that coconut milk contained the highest percentage of fat and ash compared to other types of milk, while sesame milk contained the highest Fiber percentage. As for cashew milk, it contained the highest percentage of carbohydrates. As for the results of colorimetric measurements, there were significant differences between the used alternative milk and cow's milk, at a significant level of less than 0.05. Therefore, the study recommends the use of sesame milk, cashew milk, and coconut milk in preparing meals for patients with lactose intolerance.