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H82W8LT Posts: 11
10/25/12 12:10 A

I changed to soy milk from almond milk for added protein and calcium. I also use flaxseed meal and water without any issues except it can make some recipes darker. I've used the egg replacer without any problems. I use Earth balance for baking also. I love Daiya cheese products, the cheddar block makes a great grilled cheese sandwich.

1GROVES2 Posts: 10,391
10/22/12 1:27 P

I use the almond milk for almost everything calling for milk. The taste is affected a little at times, but I decided not to buy regular milk just for cooking. Also the flax seed in water works good for egg sub, but thetexture & flavor is affected a little. I think it just takes some getting used to.

CALAMITYJEN13 Posts: 150
9/9/12 6:18 P

I admit that I use a commercial powdered vegan egg replacer for baking, which comes in at around a third of the calories and a box lasts for ages. (not vegan myself, but kept forgetting to use the eggs in time).

I've tried the flaxseed and water combo - it does work, but it will affect the flavour of something that doesn't already have a strong flavour. It has kind of a nutty taste.

Depending on how strict a vegan you want to be, you may also want to consider your source of sugar if using, as sometimes it is refined using charred bone.

Oh, and agave syrup is a good sub for honey.

LOVSSUGAR SparkPoints: (30,106)
Fitness Minutes: (30,947)
Posts: 871
7/31/12 2:01 P

I use almond milk (original unsweetened; and almond breeze is my favourite brand) to substitute milk anywhere and everywhere.
Trading out apple sauce for oil, is also a trick I've tried in baking, and it's worked out well.

I have never substituted eggs.

MASHAMOO Posts: 1,667
7/28/12 7:00 P

1 tablespoon of ground flaxseed + 3 tablespoons water = one egg. I only use this in recipes that start out less "egg-heavy" but it's worked well.

LAURAAT Posts: 1,506
7/26/12 12:52 P

I'm not vegan, but I have a few suggestions. For milk, use almond or soy milk, if you can have that. For baking, applesauce, pumpkin puree can both be substituted for oil, eggs, or butter in baking. SP has an article of substitutes for baking somehwhere, it's great. Not all vegan options, but I know you would benefit from it. Just do a search for it. :)

SVMUSIC SparkPoints: (0)
Fitness Minutes: (60)
Posts: 1
7/26/12 2:23 A

I would like some affordable suggestions for vegan substitutions in baking. Milk is one. What can be used for bread dough and other baked items that call for milk? How about eggs? What else am I forgetting that come up often in non vegan baking recipes? Not only for desserts, but for main meals as well. Sorry, but I am just getting started and need to be clued in!

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