Vegan Replacements: Milk

I was eavesdropping on a conversation at work when I heard a one of the girls complaining that it was so difficult to find good vegan recipes and that all she could find were vegetarian recipes. That shouldn't be a problem because there are all sorts of different things you can use to replace non-vegan ingredients. There are other variations besides the old standby of soy milk that can be substituted in recipes calling for milk. Soy milk is a very strong tasting liquid so in desserts you can substitute any sort of nut milk (such as almond milk). Nut milks also do well in soups. Rice and oat milk are both very neutral tasting but rice milk is so watery that oat milk should be the choice for most recipes unless you actually want a thinner consistency. It is fun to play around with the various other options out there to see what flavors they add to recipes. I am not a vegan but it is fun to try the almond, rice, and sometimes even coconut milks to get a different taste and texture.

The Replacements

One of the things I have been learning in my readings is about replacements (and not the group from the early 90's either). Just about everybody knows about replacing regular milk with soy (if you are going vegan) but I was stumped with what to do for eggs. I'm not vegan but I do need to watch my cholesterol and fat I did find a few good replacements for eggs.

1 small banana: This is a good sub for eggs especially in cakes or even in pancakes
2 Tbs of cornstarch can sub for one egg to help bind ingredients
1/4 cup of smooth blended tofu (also blend with liquid ingredients) can be used as well

There are also faux egg concoctions available if you are opposed to eating eggs but the whole point of this is to eat well and cheaply without investing in all those substitutes. Anytime you see eggs listed in any of my recipes you can try one of the subs listed above.