If you’re looking for a vegan baking substitute for your favorite recipes, you need to know about the 3 ingredients you can easily substitute to start baking as a vegan. It’s just as easy as using animal products once you know the secrets, and it tastes even better. If you’ve been craving those chocolate chip cookies your grandma or mom used to make, read on…
Knowing what to use as a vegan baking substitute is a lot simpler than most people realize. There are only 3 main ingredients that need to be substituted, and I’m going to share with you the perfect vegan options.
As a nutritionist, I always consider health, too, so these substitute ideas are the healthiest choices out there for vegan baking, in addition to being delicious.
Here are the 3 ingredients you need to substitute in vegan baking:
Vegan Baking Substitute #1: What Should You Use Instead Of Butter?
Use virgin (unrefined) coconut oil. Unlike saturated animal fat, it does not increase cholesterol. When unrefined, coconut oil has Vitamin E, tocotrienols, and carotenes.
It also has antibacterial and antiviral properties, and helps in the absorption of other nutrients, particularly omega-3 fatty acids. It is a perfect vegan substitute for butter, especially in baking cookies when you want to cream the fat with the sugar.
Although unrefined coconut oil is my favorite, in muffins and cakes, where the buttery texture isn’t crucial, you can use olive oil or untoasted sesame oil. These are a great substitute for vegan baking that has spices in it, like cinnamon and cloves, so that the oil’s flavor doesn’t come through.
Vegan Baking Substitute #2: What Should You Use Instead Of Eggs?
The purpose of eggs in baking can be to a) add moisture or b) bind things together. Moisture is covered easily with fruit/vegetable puree, or nut/grain milk.
My favorite substitutes for binding are psyllium husks, ground flax seeds or mashed banana. Mix 1 teaspoon of psyllium or ground flax with a couple tablespoons of water, let it sit to gel, and this will replace 1 egg. Banana works well to bind muffins or pancakes, adds sweetness and lovely flavor, and helps brown your baking.
Vegan Baking Substitute #3: What Should You Use Instead Of Milk?
Milk is the simplest ingredient to replace, with a wide selection of nut and grain milks available now. The function of milk in baking is to add moisture, so just about any wet ingredient can substitute for it in vegan recipes.
Try rice milk, almond milk, apple juice or whatever you have on hand. Be sure that its flavor jives with the rest of the ingredients, though.
The easiest way to start having success with your baking experiments is by using these 3 simple vegan baking substitute tips in cookies. If you want to make the best vegan cookies, check out this amazing resource that shows you how to make healthy vegan cookies, available at http://www.healthyveganrecipes.net/healthy-vegan-products/healthy-vegan-cookies
Heather Nauta is a registered holistic nutritionist who teaches you how to live a healthy vegan/vegetarian lifestyle, including how to get proper nutrition, enough protein, vitamin b12 and other minerals, and how to make an amazing variety of simple, fast healthy recipes that taste incredible for you and your family.