Egg and Dairy Substitutes

Egg Substitutes:

There are two primary reasons that chickens' eggs have been used in traditional cooking and baking:

1. As a binder to help hold other ingredients together. Eggs are traditionally used in food that are meant to be dense and chewy like a "meat" loaf, or for sweet treats like cookies.

2. As a leavening agent to help light and fluffy foods "rise" like cakes and some breads.

Below are some easy plant-based substitutions.

 

Aquafaba

Aquafaba refers to the liquid in a can of chickpeas (Yes, you read that right!). It is a revolutionary new vegan egg replacer which can be used in recipes like meringues, confectionery, and baked goods. It's probably in your pantry right now!

1 egg = 3 tablespoons aquafaba

 

 

 

Baking Powder & Baking Soda  

1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)   
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)                    

Flour

1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)

 

Fruit

1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture) 
1 egg = 1/2 mashed banana (use: binding and moisture)

Nuts and Seeds

1 egg = 3 tablespoons nut butter (e.g., peanut butter, almond butter) 
1 egg = 1 tablespoon ground flax seed (also called flax seed meal) + 3 tablespoons hot water (let stand 10 minutes) (use: binding and moisture)
1 egg = 1 tablespoon ground chia seeds (see egg white directions below) + 3 tablespoons hot water (let stand 10 minutes) (use: binding and moisture)
 

 

Starch

1 egg = 2 tablespoons corn starch or arrowroot + 1 tablespoon water (use: binding and moisture) 
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
 

1 egg = 1-1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth) (use: leavening). Ener-G Egg Replacer is certified as Kosher Parve.

 

Other

1 egg = 1/4 cup silken tofu (use: binding and moisture)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding). A great choice is Just Mayo by Hampton Creek which is vegan and certified kosher. You can find it at most major grocery chains.

The Vegg Vegan Baking Mix is a plant-based egg replacer for baking that tastes and bakes like eggs. All Vegg products are kosher.

 

 

Egg White Substitution 


1 egg white = 1 tablespoon ground white chia seeds + 3 tablespoons room temperature water. Put the ground chia in a small bowl. Pour the water over the chia. Set aside for 5 minutes undisturbed and then whisk hard. The chia gel will be lumpy at first but will smooth out as it hydrates.

1 1/2 teaspoons / 4.5 grams whole white chia seeds yield the 1 tablespoon ground seeds needed for one egg white, but that is too small a quantity to grind. Grind at least 3 tablespoons / 30 grams and store the ground chia in a small covered jar in the refrigerator for up to 6 months.

Egg Yolk Substitution

The Vegg Vegan Egg Yolk is a pre-made egg yolk replacement with the look, taste, and texture of egg yolk.

Breakfast Favorites

In place of eggs for breakfast, tofu makes yummy scrambled eggless eggs and frittatas. Explore our recipe section for more delicious ideas!

 

Dairy Substitutes: 

There are many plant-based options for milk, butter and cheese. Below are some great substitutions to use in your vegan cooking and baking. Vegan milks are made from a wide variety of ingredients like almonds, soy, rice, coconut, hemp, and oats. They also come in many different flavors and consistencies. Experiment to see which ones best fit your tastes and needs.

So Delicious Dairy-Free offers an array of 100% plant-based milks. They also make vegan yogurt and ice cream! So Delicious products are certified Kosher Parve or Kosher D.E. by Kehilla Kosher.

Silk makes delicious soy , almond, coconut and even cashew milk. All Silk products are certified Kosher OU-D.

Dream Non-Dairy milk, yogurt and ice cream are all certified kosher.

Try Earth Balance vegan butter in place of dairy butter. Earth Balance butter comes as a spread and also in sticks for baking. All of their products are certified Kosher Parve.

Looking for vegan cheese? Daiya has it covered. All of their vegan cheese shreds, blocks, slices, cream cheese spread are certified Kosher by the Orthodox Union. Also, Tofutti makes vegan cream cheese, sour cream, and ice cream. All Tofutti products are certified Kosher Parve.

 

         

 

 

 

 

 

 

 

 

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