Vegan Replacements

For baking and cooking, it is hard to find specialty vegan recipes. Here are some substitutes that allow you to use omnivorous recipes for your herbivorous habits….


For Sweets

Silken Tofu: 1/4 cup blended silken tofu=1 egg

For Savory

Flax Seeds: 1 Tablespoon flax seeds + 3 Tablespoons water=1 egg (finely grind flax seeds in blender or coffee grinder then whisk with water in a separate bowl)

For Breads, Muffins, Cakes.

Soy Yogurt: 1/4 cup soy yogurt = 1 egg


2 Tablespoons applesauce or 1/2 mashed banana

Supposedly….you can use 2 heaping Tablespoons of fresh fallen under layer of snow for on egg. It is believed that the ammonia in the snow acts as a leavening agent.


2 Tablespoons lemon juice or white vinegar to cup of soymilk


1/3 cup canola oil (or another oil) = 1/2 cup butter

Heavy Cream

Use heavy pure coconut cream

Sour Cream

10.5 oz box firm silken tofu + 1 Tablespoon oil + 2 teaspoon lemon juice + 2 teaspoon apple cider vinegar + 1 teaspoon sweetener + 1/2 teaspoon salt. Blend in blender until very smooth.

One Response to “Vegan Replacements”

  1. I could ramble on about vegan substitutes for days, but one category you left out is the all-important dairy product, and the ultimate barrier to veganism for some people who just don’t know how to let it go: CHEESE.

    If flavor is what you’re looking for, cheese can be mimicked by sprinkling nutritional yeast on your savory dishes, or googling recipes that use nutritional yeast in a blend with soy milks to make a cheesy cream sauce. Most vegan mac ‘n’ cheese recipes do this. It’s definitely different, and an acquired taste, but a good one when you’re used to it.

    Out here in L.A., the vegan pizza chain is sweeping the southern half of the state and Daiya and Teese cheeses were battling for best melt-able cheese imitation for a while. Daiya is my favorite and is made with cassava root and various vegetable oils. But Follow Your Heart has one, too, that is supposedly aiming to beat out Daiya. People from coast to coast might be familiar with FYH, they are the most popular producers of Vegenaise in supermarkets and have a cafe here in L.A. Teese is from the Chicago Soy Dairy.

    I’m rambling now…but great post!

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