So, you’re adapting a classic recipe to be 100-percent plant based? No problem! There are vegan substitutions for pretty much every ingredient these days. Whether you need the perfect whipped topping for a festive pie, or simply to cut a few eggs from a recipe, we’ve got you covered. Here are our favorite foolproof vegan ingredient swaps.
If you’ve never heard of aquafaba it may be time to get better acquainted. This oft-overlooked vegan ingredient can work wonders on the dessert table. Aquafaba is the liquid in your can of chickpeas. Because the legumes are cooked in this liquid it contains protein and carbohydrates, which allow it to be whipped into stiff peaks like heavy cream or egg whites. Just add cream of tarter (for stabilization) and sugar and voilà! Expect light, airy and totally pie worthy results. Here’s a recipe.
We get it, butter is tricky to replace – especially in baked goods which often suffer mightily from its lack. Fortunately, whipped sweet potato, believe it or not, can come shockingly close to imparting buttery-like benefits. That’s because the tuber is dense, subtly sweet and super moist. Hmmm … that does sound like butter. Even better, sweet potatoes are packed with vitamin A and beta-carotene.
Coconut oil is another great vegan replacement for butter. We love a pat of coconut oil on warm muffins just out of the oven and in any other baked good that traditionally calls for butter. Research shows that the naturally occurring saturated fats in coconut oil not only help baked goods stay moist but also may help boost the metabolism and support the immune system. Wow!
Did you know, ground flax or chia seeds can be used to replace eggs in baked goods? That’s because the naturally occurring polysaccharides of these ingredients, when combined with water, form a gel that can give structure to quick breads and muffins. Simply combine 1 tablespoon of ground seeds with 3 tablespoons of warm water for every egg you need to replace.
Oh, the wonders of coconut milk! It’s delicious, versatile and perhaps the ultimate convenience food since popping open a can requires very little work. We like it instead of milk or cream in soups and desserts like this one.
We’ve all likely experienced the highs and lows of tofu. But when it’s good, it can be oh, so good since it virtually disappears into a dish and takes on the flavors of other star ingredients. Our favorite tofu applications this time of year, and where it’s rarely detected, are dips, puddings and desserts where it’s substituted for sour cream.
Sprinkle nutritional yeast on popcorn, salads, soups or anywhere else you might add a touch of cheese. This inactive yeast imparts an addictively cheesy, salty taste to any food in touches. Even better, it’s also an excellent source of fiber, protein and several B vitamins. Nutritional yeast helps us achieve that rich cheddar flavor in our Bedda Than Chedda Kale Chips, without having to use cheese!
Cashew cream is another versatile, and addictive cheese replacement. Make this cream yourself by simply pureeing cashews with water in a blender. And, just like cream cheese, this delight can be used in savory or sweet dishes depending on the ingredients you add. We like it for pasta sauces, soups and (honestly) simply licking from the bowl.