Part of a vegan, plant-based diet is finding replacements for necessary ingredients. Fortunately, finding milk, egg and butter substitutes is easier than you might think. Here is our list of vegan baking tips.
BY VICKI MARTINEZ
We all love the occasional batch of brownies and decadent muffins, and the smell of fresh-baked anything. But when you’re following a plant-based diet, what do you use for vegan baking instead of milk and eggs? Is there an effective—and tasty—butter substitute?
Welcome to Vegan Baking 101. Let us show you how simple it is to swap common baking staples for vegan-friendly ingredients.
Most baked fare requires a liquid ingredient. Luckily, there are several types of plant-based, non-dairy milk available—almond, soy, coconut, rice—making this ingredient simple to replace.
When choosing dairy substitutes, keep in mind that many non-dairy milk products contain added sweeteners or flavoring.
Also be aware of consistency in vegan baking. Almond milk is slightly thinner than cow’s milk, while soy is very similar. And because coconut milk is richer and thicker, we recommend using it in recipes that specifically call for coconut milk.
Which came first: The chicken or the aquafaba?
Perhaps you’ve heard of aquafaba. Frequently used to describe the “bean juice” or liquid in canned chickpeas, the term refers to any bean liquid—from a can or in your pot on the stove. Rich in carbohydrates and protein, aquafaba has thickening and emulsifying properties similar to that of eggs making it prefect for vegan baking. Use 3 tablespoons of chickpea liquid (or another bean brine) in place of one egg.
OTHER EGG REPLACEMENTS:
add 3 tablespoons of water to 1 tablespoon of ground flaxseed as a superfood swap for one egg
¼ cup = 1 egg
VINEGAR + BAKING SODA
mix a teaspoon of baking soda into a tablespoon of white vinegar to replace one egg
about ¼ cup of puréed pumpkin, banana, applesauce or even avocado is equal to one egg
Everything's better with a butter alternative
Fat is essential for baking. It’s the ingredient that creates the richness and moisture we desire in our baked goods. For solid fat in vegan baking, vegetable shortening is perfect for pie crusts, biscuits and breads.
While most margarines are vegan, some people don’t feel it’s a healthy substitute for butter. For those looking for another butter alternative, plant-based butter is growing in popularity. Try Pure Blends plant-based butter and choose between variants made with coconut oil and avocado oil. Not only are they delicious vegan spreads, but they can also be used as a butter substitute in baked goods that require solid fats. If you’re craving that melt-in-your-mouth-like-butter mouthfeel, try Pure Blends Old-Fashioned Pancakes recipe.
Pure Blends ™ believes that everyone can love plant-based eating.
Pure Blends ™ plant butter brings all the delicious possibilities you assumed were ‘off the table’ to plant-based eating, proving that a simple choice can unlock a whole new world. We are here to show you that plant-based isn’t about making sacrifices but opening yourself up to a world of deliciously creamy and unexpectedly wondrous possibilities.
MORE RECIPE INSPIRATION FROM PURE BLENDS™
Disclaimer: All health claims are via studies and research highlighted in this article, and are not made by Pure Blends.