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Vegan Baking Guide

Make a recipe vegan with these simple switches.

By Mama MoodPublished 6 years ago 4 min read
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After years of cooking vegetarian and vegan food, I found some creative substitutions. Many recipes can be altered without sacrificing taste. That is the most important part, right? What if you could make your favorite dessert, but with a healthy twist? These are the cooking substitutions I believe everyone should know.

Milk

• Let's start with milk. It is cool, it's refreshing, it is in so many baked goods. Luckily there are many alternatives. My favorite is probably soy milk. Its texture is the most similar to milk, and it comes in many different varieties. For a dessert recipe, adding vanilla soy milk can really elevate the flavor. For a more savory dish, I would use an unsweetened variety. The ratio to substitute is 1:1. Makes it pretty simple, huh?

• The next milk alternative I suggest is perfect for those who have soy allergies. Almond milk is very similar to milk in texture and has a great, slightly nutty flavor. It comes in the same varieties as soy milk. The cooking ratio is also 1:1.

• Say you have a soy or nut allergy, these next subs are for you. Coconut milk and hemp milk are great options. Both milks are slightly thicker and can add a unique creaminess. I would highly suggest coconut milk in any Thai inspired recipe. Coconut milk should not be confused with the canned coconut cream. The coconut cream in the can is condensed and would be a great alternative for condensed milk. This is usually used in pie recipes. Pumpkin pie with condensed coconut milk is pretty amazing.

Butter

What is an amazing brownie recipe without butter? This is where things start to sound a little wacky. Imagine, avocado brownies. Are you still with me? Believe it or not, avocado is a great butter substitute. Its fatty, creamy texture adds depth to any recipe. Try blending one up in your fruit smoothie. Did you also know avocado is technically a fruit? That one kind of blew my mind. The substitution ratio is 1:1, which makes it easy to remember. In stores they have pre-made vegan butters that are amazingly similar to dairy butter. They tend to be much more expensive, however. You also get a lot of extra ingredients and you miss out on the healthy fats avocados provide.

Egg

Next we have the egg. It is pretty much the glue of a recipe. Here comes another weird alternative: applesauce.

• Unsweetened applesauce provides the proper consistency and none of the saturated fat. Try making some cookies and see how fast they disappear. It almost makes them guilt-free.) The ratio for applesauce is 1/4 cup = 1egg.

• Similar to the applesauce is substituting mashed banana. If applesauce is not your flavor, try the banana. It has great hold and is wonderfully thick. The ratio is the same: 1/4 cup = 1 egg.

• The next egg replacement is the flax egg. This one requires a little more effort, but it is well worth it. In a recipe, eggs help hold everything together and give the item volume. In my experience the flax egg has the most comparable effect. To make a flax egg, you mix 1 tablespoon flax meal and 3 tablespoons water. Whisk together and allow it to rest for a few minutes. The mixture will thicken, and provide you with a similar texture of a whisked egg.

• My final eggsample (you see what I did there) is silken tofu. The benefit of silken tofu is that it is pretty much tasteless. This means it will keep the integrity of your original recipe, while absorbing all of the other flavors. Tofu is pretty magical that way. The ratio is 1/4 cup = 1 egg.

Cheese

Finally, we have cheese. Oh cheese, you are a wonderful beast. You're addictively gooey and comforting. Some of us can't tolerate or choose not to eat it. Through my experimenting I haven't found a substitute that tastes exactly the same. However, I have found some alternatives that really satisfy the craving. My first suggestion is using nutritional yeast in place of parmesan. It comes in a flake or powder form, and it's packed with B-12. This vitamin can be really hard to get if you aren't eating dairy or meat. It also tastes amazing sprinkled over popcorn. If you are looking for the melted comfort food texture, I suggest Daiya vegan cheese slices. I have made some wicked grilled cheese with their cheddar slices. They also have shredded varieties that are great for pizza or tacos.

When you first start out cooking vegan, it can seem daunting. It is my hope that these switches help you transition smoothly. Happy Cooking!

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About the Creator

Mama Mood

I am a stay at home mom and love being home with her. At 29, I am a little bit broken and trying to find my way. Writing has been therapeutic for me. I hope you enjoy:)

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