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Dump the Dairy in Your Holiday Baking


 

The season of eating is rapidly approaching, and if you have a lot of cooking and baking planned this year, make plans now to do something better for animals and your body: Dump the dairy.

Thinking of baking up a batch of cookies for your sweet Aunt Sue? Instead of traditional butter-laden bites, give her the gift of no cholesterol instead.

Replacing the dairy in your favorite recipes is easy. There is no fumbling around with complicated concoctions, and you don’t need to throw out all your favorite recipes or anything. You just need to clean up their act with a little vegan inspiration:

  • Try substituting plain soy milk for recipes that call for milk. You can just use the exact same amount of soymilk to replace the milk that it calls for.
  • If it’s buttermilk that you need, simply add one tablespoon of lemon juice or white vinegar to one cup plain soymilk. The result will be a thicker, sour type soymilk.
  • To replace butter, try a spread, like Smart Balance® 37% Light Buttery Spread. Just use it exactly the same as you would butter.
  • To replace eggs, you can use things that you might already have on hand, like soft tofu or mashed potatoes. Check out this list of simple egg replacements.

Easy peasy, right? Now that you are ready to veganize your baking, need more inspiration? Search for recipes.

Got a good vegan-baking tip to share? Post a comment!

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  • Melinda says:

    I am definitely going to have to try this. Thanks~

  • Amanda says:

    I use bananas in almost everything… cookies, brownies, cakes. (Nothing that’s not supposed to be sweet.) It gives it a sort of banana flavor, but it actually works better in most foods than you’d think. I just use 1 banana for one egg and mash it up very well.

  • ashley says:

    Not a vegan tip, but applesauce is a great replacer for oil in baking recipies. It cuts a lot of fat.

  • Stacey says:

    I also use 1 T flax seed with 3 T water, but let it sit for at least 30 minutes. If you’re making something like pumpkin or banana bread, just use a little extra of that and don’t worry about the “eggs.”

    If I’m baking muffins or bread, I don’t bother with milk, I just use water. You won’t notice the difference!

  • lauren zabbo says:

    i use applesauce for a egg replacer too

  • Mattie says:

    I find that Earth Balance Buttery Sticks are the best drop-in replacement for butter due to it having less moisture than other vegan tub margarines.

    In regards to eggs, 1 Tablespoon ground flax meal added to 3 Tablespoons water, whisked and allowed to sit for a few minutes makes a terrific binder. Nice post!

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