Milk goes plant-based
Plant-based milks aren’t just for drinking - they’re perfect for cooking and baking too.
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Almond milk is lower in fat, making it a light choice for most recipes.
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Nut milks like cashew or macadamia add richness to sauces and baked goods.
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Oat milk brings a sweet, creamy touch
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Rice milk’s neutral flavour works in just about anything, from pizza dough to bread.
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Soy milk is the go-to, especially when you need to whip up some dairy-free buttermilk - just add a splash of vinegar or lemon juice to a cup of soy milk, and you’re good to go!
Creamy without the cream
If your dish is calling out for creamy richness, try adding coconut cream or cashew cream. To make cashew cream, just soak cashew nuts in water and then blitz in the blender.
Butter
Vegan butters are now a supermarket staple and can be used in the same way as dairy. But if you’re looking for a change on your toast - avocado or a good fruit compote can be just as satisfying.
Gelatin
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Agar-agar (usually a 1:1 ratio, but follow the package instructions for preparation)
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Pectin
Egg-cellent alternatives
Eggs might be versatile, but so are their plant-based replacements!
Try these – to replace one egg:
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Flaxseed meal: 1 tablespoon of flaxseed meal + 3 tablespoons of water (let it sit for a few minutes to thicken).
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Chia seeds: 1 tablespoon of chia seeds + 3 tablespoons of water (let it sit until it forms a gel).
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Unsweetened applesauce: 1/4 cup (about 60ml) of applesauce.
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Mashed banana: 1/4 cup (about 60ml) of mashed ripe banana.
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Silken tofu: 1/4 cup (about 60g) of silken tofu, blended until smooth.
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Aquafaba: 3 tablespoons of aquafaba (the liquid from a can of chickpeas).
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Baking powder and water: 2 tablespoons of water + 1 teaspoon of oil + 2 teaspoons of baking powder.
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Vinegar and sodium bi-carb: 1 tablespoon of vinegar (apple cider or white) + 1 teaspoon of sodium bi-carb.
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Commercial egg replacer: Follow the instructions on the package.
Sweet treats
For those avoiding processed sugar, sweeteners like agave nectar, maple syrup, or even date syrup can take its place. Monk fruit sweetener also offers a great alternative.
Sauce it up, vegan-style
Sauces can be a tricky territory when going vegan, but with a few tricks, you’ll master it in no time.
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Try deglazing your pan with vegetable broth or wine for a rich flavour boost.
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Aquafaba’s buttery texture also shines in sauces, making them silky smooth without the need for dairy.
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If you’re looking to thicken things up, a bit of cornflour or arrowroot powder will do the trick without clumping.
