Hey peaceful pals! Today I’m kicking off my Thursday “how to” vegan series – every Thursday for the next month you’ll be getting a new vegan “how to” post. If you’ve read Tuesday’s post all about why going vegan should be your New Year’s resolution and are looking for a little guidance, hopefully this Thursday series will prove useful!
Today we’re talking about easy vegan baking swaps, and I like to consider myself a little bit of an expert on this one. A lot of people are used to using butter, eggs, and milk in baking recipes and wonder what vegans use instead. Today’s post is all about that! With a few simple swaps, it’s possible to make nearly any recipe vegan. I’ll go ingredient by ingredient and let you know exactly how to swap the ingredients in all your favorite recipes!
Eggs: Eggs are super easy to replace. You’ll notice that all of these substitutions are much more healthy than an actual egg – flax seeds and chia seeds are especially important for Omega-3s!
Butter: Recipes usually call for either sticks of butter or a certain volume, so I’ve given you options for both!
Milk: Perhaps the easiest ingredient to substitute – milk can be replaced 1:1 with a non-dairy milk. You may have noticed that milk is made out of pretty much everything these days, but here are a few of my favorites:
These hacks are great for turning your old favorite recipes into vegan ones, but there are plenty of vegan baking recipes out there that you can try as well! A lot of people are confused about the “substitutions” for animal products in vegan recipes, but I like to think of it this way: non-vegan baking uses ingredients like butter, milk, and eggs as staples. Vegan baking also utilizes staples, but they’re foods like chia seeds, applesauce, coconut oil, plant milk, etc. For a ton of vegan dessert recipes from simple to extravagant, check out my Vegan Dessert Recipes board on Pinterest!
I hope this post was helpful! What are your favorite baking hacks or recipes?