-v1657213793706.png?1714x2000 "How To Use Butter, Dairy, and Egg Substitutes For Vegan Baking (1)")
Dairy Substitutes
Milk helps to moisten dry ingredients, adds flavor, supports browning, softens texture, dissolves sugar, and activates the gluten in baking recipes.
Milk is easy to replace, using a one-to-one ratio, with any vegan alternative such as almond, soy, oat, rice, or coconut milk. You won't easily detect the difference in baked goods.
Beware, milk alternatives are often flavored or have added sugar. Consider how this may affect your dish, or choose unflavored and unsweetened varieties.
Looking for richness and body in the recipe? →Use fattier milk substitutes like coconut (if you don't mind the flavor) and oat milk.
Need moisture or thinning? → "Lighter" kinds of milk, such as rice milk, will work great.
Does the recipe call for buttermilk? → No problem! For a recipe that calls for 1 cup buttermilk - add 2 tablespoons apple cider vinegar, distilled white vinegar, or white wine vinegar to 1 cup of non-dairy milk and let it rest for 10 minutes.
Need sour cream or heavy cream? →That's replaceable too! Whip unsweetened coconut cream or cashew cream to the required consistency, and add a little lemon juice if you need sour cream.
Egg Substitutes
Eggs may be one of the most essential ingredients in baking and are also the trickiest to replace. They contribute richness, body, structure, leavening, color, and flavor and act as a thickener and binder.
When you need a thickener, i.e., in a pumpkin pie filling → you can add tapioca, corn starch, potato, or arrowroot powder.
When you need a binder,i.e., for cookies → make a gel using flax or chia seeds mixed with water. This creates a gel-like consistency similar to egg white. For each required egg, mix 1 tablespoon ground flax or chia seeds with 3 tablespoons water and leave to thicken for about 5 minutes.
In heartier recipes,such as banana bread or morning glory muffins → applesauce and other veggie pure can be used to replace eggs. They may alter your flavor, so keep this in mind. For each required egg use ¼ cup unsweetened applesauce plus a pinch of baking powder.
When you need eggwhite replacers→ The liquid from a can of garbanzo beans (chickpeas), Aquafaba, is excellent for vegan meringues, macarons, and pavlovas. Use about 3 tablespoons aquafaba, whisked until foamy, per egg. Or simply buy egg replacers such as Neat Egg Replacer.
For anything that relies on a creamy foundation,such ascustards, cream pies, and cheesecakes→plain plant-based yogurt will work just as well to replace eggs. ¼ cup plant-based yogurt = 1 egg.
Find egg replacers here:Powder & starches; flax & chia seeds; applesauce, canned chickpeas, egg replacers.
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