{"id":12310,"date":"2018-06-22T10:00:39","date_gmt":"2018-06-22T14:00:39","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=12310"},"modified":"2018-06-18T13:22:13","modified_gmt":"2018-06-18T17:22:13","slug":"what-can-i-use-in-non-vegan-recipes-to-replace-eggs-milk-and-butter","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2018\/06\/22\/what-can-i-use-in-non-vegan-recipes-to-replace-eggs-milk-and-butter\/","title":{"rendered":"What can I use in non-vegan recipes to replace eggs, milk, and butter?"},"content":{"rendered":"

\"\"<\/a>
\nBy Amy Dell, VRG Intern<\/p>\n

I love baking. But if you\u2019re anything like me, you\u2019ve gone to bake your favorite cookies, measured out the flour, the baking soda, and the sugar, and added them to a bowl, only to realize you don\u2019t have any vegan butter in the fridge. Here\u2019s a list of vegan baking substitutions for when you find yourself in a similar situation:<\/p>\n

Eggs:<\/strong>
\nEggs are used for leavening, binding, and as moisture in baked goods.
\n1 egg = \u2153 cup applesauce
\n\tThis is my go-to. You can taste a slight apple flavor, but it\u2019s not overpowering. I use it in cookies, cupcakes, and cakes.
\n1 egg = \u2153 cup pumpkin pur\u00e9e
\n\tI always keep canned pumpkin in the kitchen in the fall, so this one has saved me more than once.
\n1 egg = \u00bc cup vegan yogurt
\n\tThis is one of my all-time favorite tricks for making a fantastic pound cake. It\u2019s so good.
\n1 egg = 1 mashed medium banana
\n\tWorks well with very ripe bananas. I like using bananas in chocolate baked goods, such as brownies and rich chocolate cakes.
\n1 egg = \u2153 cup pur\u00e9ed canned fruit (do in a food processor)
\n\tYou will be able to taste the fruit in the final product, but it works in a pinch. I\u2019ve used apricots and peaches before, and they both worked.
\n1 egg = 1 Tbsp ground flaxseed + 3 Tbsp water (let sit 5 minutes before adding to recipe)
\n\tI love using \u201cflax eggs\u201d in pancakes and muffins. <\/p>\n

Milk:<\/strong>
\nMilk is used for moisture and fat in most baked goods.
\n1 cup milk = 1 cup milk alternative
\n\tSoy, almond, rice, hemp seed, sunflower seed, cashew, coconut, pea, etc. We all have our favorites and ones we hate. Keep an extra in the pantry as a spare. Beware what you use for people with nut allergies
\n1 cup milk = 1 cup water + 1 Tbsp melted vegan butter
\n\tThis gives the recipe the fat and the moisture of the milk.
\n1 cup milk = 1 cup water
\n\tIt might not taste as creamy and delicious, but it still works for some baked goods when you\u2019re out of milk and vegan butter. Be careful when the milk is being used for fat and not moisture or when a large amount of milk is being used.
\nSweetened condensed milk = sweetened condensed coconut milk
\n\tIf they don\u2019t sell pre-made sweetened condensed coconut milk at your local health food store, it\u2019s easy to make it yourself. Here\u2019s my favorite recipe from Detoxinista: https:\/\/detoxinista.com\/sweetened-condensed-coconut-milk\/ I use agave nectar instead of honey.
\n1 cup buttermilk = 1 cup soy milk + 1 Tbsp lemon juice or vinegar
\n\tHere\u2019s the recipe I use: https:\/\/lovingitvegan.com\/how-to-make-vegan-buttermilk\/ Make sure you let the mixture sit until it curdles. <\/p>\n

Butter:<\/strong>
\nButter is used as a fat in baked goods, and most egg replacements also work for butter, including pumpkin pur\u00e9e and yogurt.
\n1 cup butter = 1 cup vegan butter
\n\tBrands include Earth Balance, I Can\u2019t Believe it\u2019s Not Butter Vegan, Nutiva, Fora Foods, Miyoko\u2019s Kitchen, WayFare, and many others.
\n1 cup butter = \u00be cup coconut or vegetable oil
\n\tMy favorite gingerbread cookie recipe uses coconut oil instead of butter. You might read online that you can use olive oil, but don\u2019t make my same mistake. Olive oil makes sweet baked goods weirdly savory, and it\u2019s just not good. Stick with coconut or plain vegetable oil.
\n1 cup butter = 1 cup vegetable shortening
\n\tWatch out for trans-fats and hidden lard, but this works really well if you find a vegan brand. Brands include Nutiva Vegan, Crisco All-Vegetable, and Earth Balance. It makes amazing flaky crusts and is great for cookies, too.<\/p>\n

I would not recommend using these substitutions in bread, as those recipes tend to be very precise. I\u2019ve been a vegan for over 8 years now, and have tested these in pretty much any unintentionally-vegan boxed mix I could find, and they really work. Feel free to experiment on your own baking in order to figure out what works best for you. <\/p>\n

For more information, see
\nhttps:\/\/www.vrg.org\/journal\/CookingAndRecipes.htm#ac-baked-goods<\/a>
\nhttps:\/\/www.vrg.org\/journal\/vj2014issue4\/2014_issue4_egg_replacers.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Amy Dell, VRG Intern I love baking. But if you\u2019re anything like me, you\u2019ve gone to bake your favorite cookies, measured out the flour, the baking soda, and the sugar, and added them to a bowl, only to realize you don\u2019t have any vegan butter in the fridge. Here\u2019s a list of vegan baking […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12310","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=12310"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12310\/revisions"}],"predecessor-version":[{"id":12312,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/12310\/revisions\/12312"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=12310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=12310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=12310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}