How to Make Vegan Baking Substitutions

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Maybe you're a strict vegan, you are just trying to cut down on meat and dairy consumption to benefit the environment, you have a vegan guest you want to feel welcome, or are a vegan yourself wanting to share in a non-vegan's favorite recipe. Whatever the case, these substitutions are invaluable for making your favorite recipes vegan. Often the ingredients needed are sitting right there in your cabinet and there's no need to shell out more money. From eggs to buttermilk, creative vegan and vegetarian cooks have come up with a range of solutions and vegan options. Bookmark this article and come to it any time you find a baking recipe you want to convert. If you find the info helpful, please rate the article at the top. If you have feedback on any of the substitutions, let me know so I can edit the article if need be.

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Instructions

Difficulty: Moderately Easy

Things You’ll Need:

Depends on the product you need to substitute for -- consult the individual steps

Step1

VEGAN EGGS These are probably the most tricky ingredient to replace in vegan recipes since eggs are used for binding, leavening, and for liquid. Look at your recipe to figure out what role they play in order to figure out the best vegan replacement. 1. 2 tbsp water + 1 tbsp oil + 1/2 or 1 teaspoon of baking powder I've had great luck with this substitution in sugar cookies. If there is already a substantial amount of baking powder, soda, or other leavening ingredient in the recipe, use only 1/2 tsp baking powder instead of a whole one. 2. 1 Vegan egg = 2 tbsp applesauce or 1/2 mashed banana This replacement works well when eggs are not needed as leavening/for sweet recipes. It is great for cakes or pancakes. 3. If eggs serve only as main liquid ingredient, you can substitute any other liquid such as juice or soy milk. 4. For a healthy twist, you can use 1/4 cup finely ground flax seed blended smoothly with 3/4 cup water to make three eggs. This substitution will probably not give you leavening effects, however. 5. I have read, but haven't tried as I live in Florida, that you can use 2 heaping tablespoons of fresh fallen or under layer snow for one egg. The ammonia in the snow acts as a leavening agent.

Step2

VEGAN EGG WHITES (for replacement in recipes, not eaten plain) 1. 1 tbsp meringue powder + 2 tablespoons warm water. 1 cup = 8-10 whites 2. 1 tbsp agar in 1 tbsp water. Whip, chill, and whip again.

Step3

VEGAN MILK 1. Soy milk 2. Rice milk 3. For dessert recipes, use almond milk or coconut milk

Step4

VEGAN BUTTERMILK 1. 1 cup soy milk + 1 tbsp vinegar 2. 1 cup soy milk + 1 tbsp lemon juice

Step5

VEGAN BUTTER 1. Smart Balance Light (I've had good luck with it in several recipes but sometimes it takes a little experimenting) 2. Recipes that call for melted butter work fine with oil. 1/2 butter = 1/3 cup oil. You might need to add a pinch of salt if you normally use salted butter. Many cake recipes actually call for oil, seek out these recipes when you're looking to bake, it will take less guess work. 3. If the recipe calls for cold butter, you can use an all vegetable shortening.

Step6

VEGAN HONEY 1. Substitute equal quantities of maple syrup. Works well in chocolate recipes, you don't get a mapley taste.

Step7

VEGAN CONDENSED MILK 1. 4 oz silken tofu 1/4 cup soy milk 1/4 sugar or syrup Blend till very smooth

Step8

VEGAN SOUR CREAM (recipe from Vegan Vittles by Joanne Stepaniak) 1. 10.5 oz box firm silken tofu 1 tbsp oil 2 tsp lemon juice 2 tsp apple cider vinegar 1 tsp sweetener 1/2 tsp salt Blend in a blender till very smooth. You can add mashed garlic, finely chopped onion, or herbs for extra flavor. Refrigerate.

Step9

VEGAN CREAM Use heavy, pure coconut cream

Step10

VEGAN WHIPPED CREAM 1 tsp cornflower 1/2 cup soymilk (or less) 1/2 cup vegan margarine 2-3 tsp powdered sugar vanilla extract The trick is in the beating. Beat the vegan margarine on high and slowly add the other ingredients. Add the vanilla at the end to taste.

Tips & Warnings

Use common sense about what might work and what won't in your vegan or vegetarian recipe
Often, ingredients play complex roles, so you might have to tweak some of the other ingredients when you replace one
The more ingredients you are substituting in a recipe, the more risk you take. However, I have sometimes substituted several and it came out fine!
If you try any of these substitutes and have good or bad results, let me know and I'll edit the article
Check out the resources for lot of great recipes and substitutions