Transitioning to a vegan diet can be exciting and delicious! One of the biggest concerns for many is how to replace traditional ingredients with plant-based options. Here are three practical examples of vegan cooking substitutes and tips that can help you create flavorful and satisfying meals.
In recipes that call for heavy cream, a creamy cashew sauce can be a fantastic substitute. It’s rich, smooth, and versatile, making it perfect for pasta dishes, soups, or even as a dip.
To make the sauce, soak 1 cup of raw cashews in water for at least 4 hours or overnight. Drain and rinse the cashews, then blend them with 1 cup of water, 2 tablespoons of nutritional yeast, and a pinch of salt until smooth. You can adjust the thickness by adding more or less water, depending on your needs. This sauce can be used in fettuccine alfredo, drizzled over roasted vegetables, or even as a base for creamy salad dressings.
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If you’re baking and find yourself out of eggs, flaxseed meal is an excellent vegan substitute. It acts as a binding agent and adds a nutty flavor to your baked goods.
To replace one egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes until it becomes gelatinous. Use this mixture in recipes for pancakes, muffins, or cookies. For example, if you’re making chocolate chip cookies, simply incorporate the flax egg into your wet ingredients before mixing with the dry ingredients.
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When it comes to replacing butter in recipes, coconut oil is a go-to option. It’s solid at room temperature and melts just like butter, making it easy to use in baking or cooking.
Use a 1:1 ratio when substituting coconut oil for butter. For instance, if your recipe calls for ½ cup of butter, substitute it with ½ cup of melted coconut oil. This works well for cookies, cakes, and even savory dishes like sautéed vegetables or popcorn. It brings a slight coconut flavor, which can enhance tropical-themed dishes.
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