Vegan Baking/Cooking Substitutions

Ever stumble upon a fantastic-looking recipe but wish it was vegan? Here are some ways to convert the non-vegan meals you wish to make into cruelty-free versions:

-1 egg -> replace with 1 tbsp. ground flaxseed or ground chia seeds and 3 tbsp. of water OR 1/2 banana OR 1/4 cup applesauce

-Butter -> replace with an equal amount of coconut oil or vegetable oil. Butter is used in baking as it confers a richness and creaminess and can help with the rising process in baked goods. Unrefined coconut oil has a similar texture to butter as well as a sublime taste, making it a great butter substitute. Unrefined olive oil or vegetable oils works well with liquid sugars (such as maple syrup or honey).

-Milk -> replace with an equal amount of non-dairy beverage such as full-fat soy beverage (which has a creamy texture) or almond, rice, oat or hemp beverage (which are less thick than soy beverage but add lovely subtle flavours). For extra vanilla or chocolate oomph, use flavoured non-dairy beverages in your baking.

-Buttermilk -> 1 cup unsweetened soy beverage + 2 tbsp. lemon juice or vinegar

For a more extensive list, please visit http://www.peta.org/living/food/baking-cheat-sheet/

Grab your “Kiss the Chef” aprons and get cracking 🙂 !!

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