Are you making a custard or quiche? Simply replace each egg with ¼ cup pureed soft tofu. This recipe for Tofu Quiche with Broccoli is a good place to start. Or, do you need an egg white to add some height to your baked good?

If so, dissolve 1 tablespoon agar powder in 1 tablespoon water and whip. Chill the mixture then whip one more time before using it in your recipe. Agar or agar-agar is also an excellent substitute for animal-based gelatin.

Instead of a traditional cream cheese filling, this super decadent Chai Spice Cheesecake uses tofu, cashews, and bananas for a rich, dense filling.

Milk is used in a number of ways in baked goods, often for flavor and texture. If your recipe calls for cow's milk, you can easily substitute any non-dairy milk, like soy, coconut, almond, or rice. If you need 1 cup buttermilk, mix together 1 cup unsweetened non-diary milk soy or coconut is best , with 2 tablespoons lemon juice or apple cider vinegar.

Let the mixture rest for 5 minutes, give it a final stir, then continue on with your recipe. These Vegan Cupcakes use almond milk instead of regular dairy. Cream, Condensed, and Evaporated Milk. Cream makes baked goods smooth, rich, and satiny.

Coconut milk is a great substitute, because it also has a natural thick quality to it. Chill the coconut milk for several hours before using, for best results. If you don't want the flavor of coconut in your baked goods, you can make your own cashew cream: soak 1 part cashews in 1 part water for 1 to 4 hours, then blend until smooth.

If you need whipped cream to top a pie, cake, or just dollop in your coffee, Whipped Coconut Cream Vegan Whipped Cream is for you. The key to getting coconut cream to whip right is to refrigerate the can overnight, so it's nice and cold.

Butter adds flavor, helps with texture, and allows baked goods to rise evenly during baking. There are many great non-dairy butter substitutes available on the market margarine and vegan shortening , which can be substituted one-for-one for the butter called for in your recipe.

You can also use coconut or olive oil in recipes, using ¼ cup plus 2 tablespoons oil for every 1 cup butter. Mix one tablespoon of ground flax or chia seeds with three tablespoons of water and leave to sit for 15 minutes in the fridge, creating an egg mixture. These egg replacements will be thick and gooey like a real egg and help your recipe stick together.

The cloudy liquid you drain from a can of chickpeas is great for baking - it makes an excellent replacement for eggs and allows you to use every bit of the food you purchase.

Win, win! Fibrous, mashed bananas make an excellent alternative to eggs in most baked recipes; replace each egg used with one medium-sized banana. Add a few tablespoons of applesauce to replace each egg in baked goods, but consider cutting the sugar content back, as applesauce has a natural sweetness.

These powdered products are available at every grocery store - mix with water according to the package directions and add to your favorite recipes. They're very effective and give you a more predictable result compared to some of the other options. There is no shortage of vegan substitutes for the most common animal-based foods we consume.

We hope you enjoy testing out these vegan alternatives for your next batch of baking! There's one essential piece of the tofu cooking process that many people miss - the press. Read our four best reasons to press your tofu here. We've heard loads about the health benefits of this Mediterranean oil, but some vegans refuse to use it - find out if olive oil is vegan.

Imitation crab isn't crab, but it still isn't always safe for vegan consumption. Read more in our guide and find better options. Shop Tofu Draining Champion All Products.

About Us. Our Impact. How To Press Tofu. Recipes Breakfast Soups Snacks Dinner Desserts. Write Us. CAD GBP USD. search for our products. Shop now. Your headline. Image caption appears here. Add your deal, information or promotional text. Vegan Alternatives: The Ultimate Dairy and Meat-Free List.

Previous Next. by Meredith James 6 min read. Videos from internet:. Related Blog Posts. Read more. Like parm, it tastes delicious when sprinkled on everything from popcorn and baked potatoes to roasted cauliflower, tofu , kale salad, and pasta.

The difference between them? Unlike parmesan cheese, nutritional yeast is packed with B vitamins, protein, minerals, and antioxidants.

Jackfruit comes from the jackfruit tree, which is a cousin of the fig tree, mulberry tree, and breadfruit family that grows in Southeast Asia. The texture of jackfruit is not dissimilar to a banana, mango, or pineapple in terms of being dense and fibrous, but the taste is quite distinctive.

Many say a jackfruit has a flavor similar to pulled pork or shredded chicken, especially when cooked. Besides containing the typical mix of vitamins and minerals you'd find in most any fruit, jackfruit is a great source of magnesium, vitamin B6, and antioxidants.

Try it slow-cooked with black beans and stuffed into tortillas, stirred into curries or chiles, or shredded over salad. For anyone who is lactose intolerant, has a dairy allergy, is vegan, or just doesn't like the taste of cow or goat milk, dairy-free milk substitutes are nothing new.

To the rest, however, the options can be overwhelming. To make sure you're choosing one that's a healthy addition to your next cold brew, look at the sugar label. We know oat milk, hemp milk, soy milk, and almond milk won't let you down in the flavor department, and according to Silver, these are four of your healthiest options.

Avocado toast fans know what I'm talking about—buttered toast as much as I love it can't come close. Customize yours with chili flakes and a squeeze of lemon. You can also spread avocado on baked potatoes , swirl it into pasta , or drop it into smoothies.

And if you're looking to get into vegan baking, you've got endless options. Try a vegetable-based vegan spread instead of using dairy butter—you can substitute many of these alternatives one-for-one for butter in all your favorite recipes.

You'll be cutting back on saturated fat by 25 to 40 percent, too. Tofu—particularly the silken style, which has a softer consistency—is a great substitute for mayonnaise in creamy sauces or dressings that require a thickening agent, like ranch dressing.

Tossing it into the blender will smooth it out into a velvety consistency. And unlike mayo, tofu is both vegan and packed with protein. You can also use firm tofu as a delicious scrambled egg swap.

Simply mash it with a potato masher, then gently sauté over medium heat with olive oil, veggies, and black garlic yum for three to four minutes until cooked through.

Coconut milk can be used as a delicious vegan stand-in for heavy cream or milk in everything from savory sauces, soups, and curries to sweet smoothies, custards, and lattes.

Milk substitutes Alternative cheeses Alternative creams and yogurts

Cheap vegan ingredient swaps - Seitan Milk substitutes Alternative cheeses Alternative creams and yogurts

Typically grown in tropical climates, it looks like scaly dinosaur eggs on the outside, with yellow, stringy flesh that is usually sold peeled and packaged although you can find the whole fruit in some produce markets. Try it topped with vinegar-based slaw on a sandwich, or simmered in salsa tucked into tortillas with a dollop of guacamole.

If you wake up with a hankering for scrambled eggs, try a tofu scramble as a hearty, protein-packed way to start the day. The key is to use firm or extra-firm tofu and to spice it very generously with a combination of turmeric, garlic and onion powders, nutritional yeast, smoked paprika and black salt which has an egg-y, sulfurous aroma.

Crumble the tofu in a bowl, toss it with the seasonings and cook it over medium-high heat, moving it around with a spatula like you would scrambled eggs. Always taste it and adjust the seasonings, if necessary.

You can also add any vegetables you like, such as onions, peppers, and broccoli. For more plant-based inspo , check out the ZENB blog , our epic recipe collection , and our social media pages, including Instagram , Facebook , and Pinterest. Close menu. Pick Any 12 Items. Cracker Crisps.

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ZENB Spaghetti. Be sure to read the label as some vegetarian cheeses contain casein, which is not vegan. If you can find a great vegan cheese that you like, use it in your recipes in the same manner that you would use dairy cheese.

Now, whether you're vegan or lactose-intolerant, you no longer have to give up your favorite cheese-y foods. Or cheese itself! You'll find these links useful if you're a cheese lover who wants to reform:. A great substitute for scrambled eggs is a tofu scramble. You simply use crumbled tofu and heat in a frying pan.

Kids generally like tofu scramble, especially kids who have been vegan their entire lives. You can spice it up with tomatoes, peppers, onions, or even potatoes and vegan bacon bits.

You can also make a great vegan scrambled from chickpea flour - check out these vegan scrambled eggs for inspiration. In baked goods, good substitutions for eggs include applesauce, pureed soft tofu, Ener-G egg replacer, a flax egg 1 tablespoon ground flax seeds plus 3 tablespoons water or other liquid, blended , or mashed bananas.

In dishes where eggs are usually used for binding such as meatloaf you can use oat or soy flour, rolled oats, cooked oatmeal, bread crumbs, instant potato flakes, nut butters, tomato paste, or cornstarch. Chickpea flour makes amazing omelets, and aquafaba is useful for making recipes that originally call for egg whites, like mousse and meringue.

See useful links for these and more:. Beef or chicken stock. Replace beef or chicken stock with vegetable broth. Or use vegetable bouillon cubes. There are vegan butters on the market that work well in substituting for butter.

Be sure to read the labels because not all margarines are vegan. And sometimes mainstream margarines have questionable ingredients and hydrogenated fats. You may also want to consider using oils like sunflower or olive instead of vegan butter.

If you'd like to go with the major brands, make sure that the palm oil used is Fair Trade, otherwise it's an environmental hazard. And remember that the jury is still out on coconut oil! Several companies make vegan yogurts that will substitute well in your recipes — soy, coconut, almond — more varieties are coming on the market each year.

You can find them in fruit flavors and also plain for cooking and baking. Sour Cream. Try plain nondairy yogurt, especially if used in making dips. There are also a few commercially available vegan sour creams on the market.

Or, you can make your own Vegan Sour Cream using silken tofu. Delicious on all kinds of tortilla specialties and on cold soups like the Borscht shown above. There are a few vegan mayonnaise products on the market. Aquafaba can be used to make a great homemade vegan mayo shown above from Serious Eats as well.

If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it's heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.

There are many liquid sweeteners on the market that you can use in your recipes instead of honey. However, they all vary in consistency and sweetness, making substitution a guessing game, at least initially.

You may have to experiment with ratios until you figure out what works best in your recipes. In general, however, maple syrup and agave nectar can be substituted measure for measure in recipes.

Other sweeteners that are less sweet than honey include agave syrup, corn syrup, malt syrup, light and dark molasses, and brown rice syrup. Frozen fruit-juice concentrates, sorghum syrup, and concentrated fruit syrups range from being half as sweet to just as sweet as honey.

Many vegans do not eat sugar since some brands are refined using bone char from animals. If you want to replace crystalline sugar in a recipe, here are some alternatives: beet sugar, fructose, natural organic sugar, unbleached cane sugar, turbinado sugar, date sugar, maple crystals, and granulated FruitSource.

As in other cases, using organic and fair trade products is the optimal choice. There are many non-dairy vegan chocolate chips, cocoa powders, and chocolate bars.

These are most easily found in the natural foods aisle of your supermarket, and of course, in natural foods stores.

Once again, fair trade and organic are best. Ice Cream. Along with the proliferation of meat analogues, it's so easy to find vegan ice cream. This industry has grown tremendously. Some are high in fat and some are fat-free.

Some are fruity like sorbet, while others are sinfully decadent like butter pecan, peanut butter zig-zag, or peanut caramel. You can also buy vegan ice cream sandwiches, mud pies, and ice cream bars.

Your kids will love them too! You may want to look into this substitute guide again. Two of the most genetically modified crops are corn and soy. They say products of either are really unsafe for people to consume, after doing a lot of tests.

A lot of cows that are being fed GM corn are having miscarriages because of it. Soy products and especially vegetarian meat products are SO unhealthy for you.

It is more difficult for the body to digest heavily processed vegetarian meat. I stopped eating it for a couple of years, and then I had a little bit, and my digestive system was off the wall for days.

I did NOT feel good. I'm pretty sure my body was trying to tell me something? Beet sugar is also really unsafe, because beats are also being genetically modified. But most "sugar" is beet sugar now, unless it says pure cane milled sugar. It's safer to make your substitutes from scratch, and avoid soy products altogether.

They don't aggravate your bodies like soy does either. Thanks twice. Often I would like to make a comment but seldom do because the of the arduous sign up process; so far, yours seems to be the easiest.

I am not vegan but I bake for a couple of vegan cafes. Finding ingredients is often challenging because I live in a little beach village in Costa Rica. probably also why they asked me, a person who eats mostly non-vegan. Very interesting about soy.

Now I see why many absolutely won't buy anything if it has soy oil; in fact, I just decided not to use the soy oil at all any more for anything, including the non vegan breads although Oil of Girasol costs nearly twice.

Appreciate the enlightenment. Btw, the flax eggs make a great addition in texture, visual and health benefits. I'm not a big fan of meat substitutes, but they do help people make the transition.

I agree that in the long run it's better to enjoy a whole foods plant-based diet. That said, you can get tofu, tempeh, and miso that is organic and non-GMO.

Same for corn —organic corn whole corn, not corn products is available non-GMO. Of course, we now have the issue of drift, but we all just need to do the best we can! Great article!

I would omit "fructose" which is corn syrup highly processed and most likely GMO. All of the scary information about soy was propagated by the dairy industry and totally false.

Just watch the labels to be sure the soy tofu, soy milk, etc. states non-GMO. I have not found anything but non-GMO soy products at Whole Foods. As for beef or chicken broth, the very best substitutes I have found are from recipes in "The Happy Herbivore" by Lindsay S.

Nixon No-Beef Broth and No-Chicken Broth Powder. I make up the No-Chicken Broth Powder and keep it in a glass jar, ready for any soup or other recipe that calls for broth. This is a great guide.

However, I need a substitute for eggs when making things with a bread crumb coating. Like tonight, I tried to make zucchini parmesan. I tried to use butter in place of eggs when coating the zucchini with panko bread crumbs.

This didn't work and all my bread crumbs came off. Any suggestions?

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