For those of you that are baking pros, bear with me for a moment. This is a necessary precursor to a recipe that’s on its way to you!
So here’s the thing: sometimes, substituting things in vegan baking is common sense. We all know that you can substitute non-dairy milks for regular milk when it comes to baking (right?). My top choice for this is rice milk because of its neutral flavour, but I’ll use almond milk if the recipe looks like it needs something creamier/fattier. I don’t use soy – especially not in chocolate flavoured things, because you can taste it. It doesn’t necessarily taste like soy, but it definitely reminds me of cheap, nasty easter eggs.
As far as egg replacers go, you have a lot of choices. You should consider what’ll suit your recipe best – not all vegan egg substitutes are as flexible as using actual eggs. I’ve made some notes below for your reference; all of these are for using egg substitutes as a binding agent, not a rising agent (I’ll talk about this in another post). Continue reading
