Non-dairy vegan substitutes for baking

Non-dairy vegan substitutes for baking

New dairy?

Happy New Year! Every year seems to come with a list of new promises and they somehow always include foods that we love but decide to give up.

If you've bought in to Veganuary or if you're looking to remove dairy and animal bi-products from your diet this year.

We have good news, you can do just that while still eating your favorite things.

If those favorite things include pancakes, biscuits and waffles. Read more of our list of vegan replacements and substitutes!

Instead of eggs use:

Flaxseed or Chia Seed Eggs
Combine 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water to replace one egg.

These seeds create a gel-like consistency, adding moisture and binding properties to your recipes.

Replace each egg with 1/4 cup of unsweetened applesauce.
Applesauce adds moisture and works well in recipes where a subtle apple flavor won't overpower the dish.

1/4 cup mashed ripe banana can replace one egg.
Bananas lend natural sweetness and moisture, making them an excellent substitute in muffins, pancakes, and quick breads.

Instead of dairy and butter use:

Non-Dairy Milk
Almond, soy, coconut, oat, and rice milk are fantastic alternatives to cow's milk.
Choose the one that complements the flavor profile of your recipe.

Vegan Butter
Substitute traditional butter with plant-based alternatives like coconut oil, avocado, or vegan margarine.

Coconut Yogurt
Replace regular yogurt with coconut or almond-based yogurt for a creamy texture and added flavor.

Instead of honey use:

Maple Syrup, like Barlow's real Maple syrup.

Binding Agents:

The liquid from canned chickpeas is an excellent egg white substitute, providing aeration and stability in recipes like meringues and mousses.

Use these starches to thicken sauces and fillings in your baked goods.

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