Vegan Substitutes Encyclopedia

Pan-fry in a cast-iron skillet with 1 tsp oil over medium heat for 3 minutes per side until deeply browned.

Keep solid in the fridge before cutting into flour for pie crusts.

The acid in the vinegar reacts with baking soda in your batter to create carbon dioxide gas bubbles, resulting in a significantly lighter and fluffier rise than plain plant milk alone.

Can be simmered gently on low heat with vegan butter to make golden dairy-free dulce de leche caramel.

For a true artisanal cultured tang, empty a probiotic capsule into the blended cashew mixture and let ferment on the counter for 24 hours.

Barista blends contain a small amount of oil to prevent curdling in hot acidic coffee.

High protein and lecithin content make it curd-resistant in high heat cooking.

Add 1/8 tsp cream of tartar per 3 tbsp aquafaba to stabilize the foam.

Always use ground flaxseed (not whole seeds) so mucilage fibers activate with water.

Sauté in olive oil with nutritional yeast, garlic powder, turmeric, and black salt.

Simmering 1 sheet of kombu (dried kelp) and 2 dried shiitake mushrooms in 1 cup soy sauce creates a restaurant-quality vegan fish sauce that keeps for months.

Must be simmered for 2 minutes to fully dissolve and activate gelling properties.

For classic North Indian gravies and dal tadka, heat refined coconut oil or cold-pressed mustard oil until shimmering before blooming your cumin, hing (asafoetida), and whole red chilies.

Chill can for 12 hours so the solid cream separates from coconut water.

Dissolves instantly in cold liquids unlike cold honey.

In baking, maple syrup caramelizes slightly faster than honey, so watch oven temperatures.

Ideal for holding granola bars together without falling apart.

Whip slightly before adding to masa for fluffy vegan tamales.

Use an immersion blender (stick blender) for foolproof emulsification in under 60 seconds.

Pulse walnuts and mushrooms in a food processor until finely minced, sauté with onions and garlic, then fold in cooked lentils and tomato paste.

For the most authentic paneer mouthfeel, press extra-firm tofu for 15 minutes, toss lightly with cornstarch, turmeric, and pinch of salt, then shallow fry until edges turn golden before dropping into curry.

Pulse cashews, yeast, garlic, and salt in a dry food processor for 10-15 seconds until finely ground. Store in a shaker jar in the fridge for up to 2 months.

Blend 1/2 cup nutritional yeast with 1/2 cup raw cashews and 1/2 tsp sea salt for instant vegan parmesan shaker.

Mash with a fork for a rustic curd texture or pulse twice in a food processor for ultra-smooth cannoli filling.

Blend in a small blender cup for 30 seconds until completely aerated and glossy.

Whisk ingredients together in a ramekin right before adding to recipes.