From my fave, Chloe Coscarelli, comes this Top Ten List of Vegan Substitutions for meat and dairy ingredients in cooking. My favorites? Coconut Milk, Avocados and Almond Milk. The one I’m going to try out ASAP? Blending cashews and water into “cream” for Fettuccine Alfredo!
Chloe Coscarelli’s Top Ten Vegan Cooking Substitutes
1. Vinegar Vinegar is a great egg replacement, especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.
2. Cashews Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccine Alfredo.
4. Mushrooms Crimini, shiitake, portabello, and oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any form.
5. Dark Chocolate Pure dark chocolate is rich in antioxidants and a great milk chocolate replacement for non-dairy desserts.
6. Avocados This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauce as a substitute for cheese or whipped up as a spread for sandwiches.
7. Nutritional Yeast Nutritional yeast is high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.
8. Tofu Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu and then defrost in the refrigerator overnight.
9. Non-Dairy Milk Soy, almond, and rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.
10. Almond Butter Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.