https://www.copymethat.com/r/7WVnEzJs7/dairy-egg-substitutions/
6649636
NAhktWn
7WVnEzJs7
2024-04-26 10:41:48
loading...
X
Ingredients
- subheading: Butter:
- Margarine: 1 for 1, the BEST for flavor is Earth Balance and it has no trans fats. It IS processed though, like all margarine.
- Ghee: Simple to make, this is butter with all the milk solids (and therefore the casein) removed. It tolerates high heats too since there is no milk solids to burn!
- Coconut Oil: 1 for 1 lends a great texture and a slight coconut flavor which can be delicious in baked goods. The refined version has less of the coconut flavor. This oil is loaded with heart-healthy fats, my go to fat in most recipes of late. It is solid at room temp and melts when warmed. Not ideal for all recipes because of this. If using in cookies, let them cool completely to solidify!
- Shortening: Several trans fats free versions out there, my favorite is Spectrum Palm Shortening. Sub 1 for 1.
- Vegetable Oils (canola, safflower, grapeseed, etc): These are lightly flavored fats perfect for baking. Most are highly refined and canola has a high risk of GMO content. Liquids would need to be reduced to compensate for their liquid state.
- Milk: There are a vast array of non-dairy milks available now. My favorite for no detectable aftertaste is SO Delicious Coconut Milk, unsweetened. Be aware that most non dairy milks labeled ‘Original,’ ‘Plain,’ and ‘Vanilla’ are sweetened. So if you are making something savory, using an ‘unsweetened’ variety is your best bet.
- Buttermilk: You can sour any milk by adding a teaspoon or 2 of either lemon juice or apple cider vinegar. Let the mixture sit for a couple of minutes to allow the milk to curdle.
- You could also purchase kefir in any variety of flavors for the same tangy flavor associated with buttermilk.
- Sour Cream: There are many soy-based sour creams available. Tofutti makes a good product, one of their versions has no hydrogenated oils either. Lots of plain non-dairy yogurts can stand in for sour cream in baked goods, again, I like So Delicious Coconut Milk Yogurt, plain.
- Yogurt: There are many varieties of non-dairy: soy, coconut milk, and almond are the most common. For plain eating, I am no fan of any of these. But that is a very personal thing! For cooking, I have used them all, and don’t mind them in smoothies either!
- Cream: A hard one to replace. Sometimes, the coconut fat that is on the surface of an undisturbed can can work in recipes, but it does not function the same. And there will definitely be a coconut flavor, not ideal in all recipes, but lovely in others. Mimicreme make a great nut-based product meant to be subbed one for one. I prefer the unsweetened.
- For creamy warm sauces and soups, I most often thicken unsweetened milk with rice flour or arrowroot starch. Depending on how thick you want it, 1 tablespoon to 1 to 2 cups liquid is a good starting point. You can always add more if you want it thicker. Whisk the flour or starch in a bit of water first before mixing in.
- In some recipes, pureeing with raw soaked cashews can lend an unbelievable creamy texture to the food. Other soaked nuts can function too, but cashews are the creamiest.
- subheading: Eggs:
- You’d be surprised how many baking recipes would be just fine without an egg or an egg replacer. I recommend getting a hold of a good vegan baking book (like Vegan Cupcakes Take over the World, or Vegan Cookies Invade Your Cookie Jar) to learn your way through eggless baking. That besides, here are the most common egg replacers used in baking.
- Flax Meal: Adds lots of yummy nutty flavor and health to your baked goods. 1 tablespoons whisked with 3 tablespoons liquid will mimic 1 large egg. The meal should gel within a minute or two.
- Chia Meal: Adds great health to baked goods, is used just like flax meal. 1 tablespoons whisked with 3 tablespoons liquid mimics 1 large egg. Gels within a few seconds. If you want to read about WHY should be eating just about as as many of these amazing seeds as possible, Nourishing Treasures has a great bulleted list on the benefits of this superfood!
- Ener-G Egg Replacer (or similar products): I have had good luck with this, and there is no weird taste. It s a mixture of starches. Follow instructions on the box.
- Moisture rich fruits and vegetables can also work: banana, applesauce, sweet potato, and pumpkin are my favorites. There is no exact ratio here, but if a recipe includes one of these, usually there is no need for an egg too.
- note: http://www.tessadomesticdiva.com/gluten-free-flours-baking-tips
Steps
Directions at copymethat.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!