You don't have to be vegan to use vegan baking hacks. Make baked goods that have a
smaller environmental impact with a few simple replacements. You might even find
that you prefer some of these easy swaps! Enjoy!
1 cup Butter = 1 cup Coconut Oil
1 cup Butter = 1/2 cup Avocado (smashed)
1 cup Buttermilk = 1 cup Non-Dairy Milk + 1 tbsp Lime Juice or Apple Cider (or Distilled White) Vinegar
1 Egg = 1/2 Banana (smashed)
1 Egg = 1/4 cup Applesauce
1 Egg = 1/4 cup Silken Tofu
1 Egg = 3/4 cup Chickpea Flour + 3/4 cup Non-Dairy Milk
1 Egg = 1 tbsp Flaxseed Meal + 3-4 tbsp Water
1 Egg = 1 tbsp Chia Seeds + 3 tbsp Water
1 Egg = 2 tbsp Arrowroot + 3 tbsp Water
1 Egg = 2 tbsp Cornstarch + 3 tbsp Water
1 Egg White = 3 tbsp Aquafaba (Liquid from can of Chickpeas)
1 cup Heavy Cream = 3/4 cup Raw Soaked Cashews + 1 cup Water Blended and Strained
1 tbsp Honey = 1 tbsp Agave
1 tbsp Honey = 1 tbsp Maple Syrup
1 tbsp Honey = 1 tbsp Stevia
1 tbsp Honey = 1 tbsp Molasses
1 tsp Gelatin = 1 tsp Agar Powder
1 cup Sour Cream = 1 cup Soaked Raw Cashews + 1/2 cup Water + 3/4 tsp Apple Cider Vinegar Blended
