Vegan Substitutes That Actually Work

Plants are Powerful

Moving toward a plant-based diet doesn't mean giving up your favorite flavors. It's about finding the right ingredients to replicate the function and taste of animal products.

The Flax Egg

Mix 1 tbsp of ground flaxseed with 3 tbsp of water and let sit for 10 minutes. It creates a gel-like consistency perfect for binding in muffins and cookies.

Aquafaba: The Magic Water

The liquid from a can of chickpeas (aquafaba) can be whipped exactly like egg whites to make vegan meringues, mayo, or fluffy pancakes.

Nutritional Yeast

These savory, nutty flakes are the secret to cheesy flavor without the dairy. Use them in sauces, on popcorn, or in pesto.

Cashew Cream

Soaked and blended cashews create a rich, neutral cream that can replace heavy cream or sour cream in almost any recipe.