VEGAN BAKING

VEGAN BAKING

Vegan baking is baking

without the use of

animal or animal

byproducts, i.e. eggs,

dairy or butter

THE REPLACEMENTSEggs-. Eggs bind or thicken and they leaven

To BindFlax Seeds

How to use it:2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.

In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

Golden flax seed is preferable for its light color

WHEN IT WORKS BEST:Flax seeds have a distinct

earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such

as bran muffins and corn muffins. It is perfect for oatmeal cookies,

and the texture works for cookies in general, although the taste may be too pronounced for

some.

Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because

the taste can be overpowering.

SILKEN TOFU

1/4 cup blended silken tofu+1

teaspoon cornstarch = 1

egg.

Place in a blender until completely

smooth and creamy, leaving no graininess or chunks. You will

want to add other wet ingredients

to this mixture to get it to blend

properly.

Vacuum packed extra firm silken

tofu is rocommended

WHEN IT WORKS BEST:

Dense cakes and brownies, and in smaller

quantities for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 “tofu”

eggs”).

Whizzed tofu leaves virtually no taste, so it is an excellent replacer

in cake recipes

EGG REPLACERThis is a

commercially produced item, just follow the directions on the package.

Many people swear by this egg

replacer. It will work, in all baking that

requires a few eggs. However, it definitely has a chalky or bitter

taste to it, and it tends to have

dense texture in the finished

product.

When it works best:

It seems to work best in

cookies, or things

that are supposed

to be a little

crispy.

TO LEAVEN

Soy sour cream and

baking soda. Soy sour

cream has a fat content

and is creamier than other vegan sour cream

1 egg =1/4 cup soy

sour cream and ¼ tsp.

baking soda

DAIRY REPLACEMENTS

Milk:Soy, almond or coconut milk work best because they

have some fat content, replace them in equal proportions to regular milk. Unflavored varieties would be best

 

Sour Cream: Use a vegan sour cream substitute

1 cup sour cream = 1 cup vegan sour cream

1 Cup sour cream = 1 cup soy yogurt

 

Cream: Coconut cream (the thick portion skimmed off the top of whole fat canned coconut milk)

DAIRY REPLACEMENTSButter: Use a vegan butter substitute, Margarine contains

lactose or whey so it isn’t vegan

Because vegan butter substitutes tend to be

less solid than dairy butter, make sure

you freeze it before you use it in a vegan pie

crust.

Reduce the salt in the recipe by half when using this product

Oil: can be used too in

some recipes but reduce the oil by 25%

1 cup butter

= 1 cup vegan butter = 3/4 cup

vegetable oil

SUMMARYwhat

replacements are used to

bind and how do

you used them

How and when do you use

silken tofu

What are some egg replaceme

nts

what are some dairy

replaceme

nts and how do you use

them