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Vegan Basics For Candy & Desserts
Vegan Evaporated Soymilk, Sweetened Condensed Soymilk, Almond Milk, Oat Milk, Rice Milk, Marshmallows, Pastry Cream, Whipped Cream, Frosting, Vegan Gelatin, etc... All Vegan! (And therefore Vegetarian, Dairy-free, Lactose-Free, Egg-free, and Cholesterol-free!)
Butter Substitutes: I use Earth Balance® Margarine Natural Buttery Spread (Vegan/Non-Hydrogenated/100% Trans-fat Free) in baking (and also on bread, pasta, potatoes,...). I have also used mashed bananas or applesauce in place of butter in some baking recipes. I may include a few recipes below that call for butter or margarine, so please substitute it with a vegan trans-fat free margarine. I buy mine at Trader Joes (which I love going to!) I also get semi-sweet chocolate chips and PoundPlus Dark Chocolate there too.
Egg Substitutes: I usually use Ener-G Egg Replacer in my baking in place of eggs. I have found it and Fred Meyers or you can purchase online if you can't find it locally. I have also used mashed bananas or applesauce in place of eggs in some baking recipes, which can also sub for some of the fat if you want to reduce it. I haven't tried the flax seed recipe yet, but will soon since it is so good for you.
Milk Substitutes: I usually use Almond Breeze by Blue Diamond, unless I make my own almond milk with just raw almonds and water in the blender (for baking anyway). I love their vanilla and chocolate! Sometimes I can get away with just using water in some recipes when I happen to be out of almond milk or almonds. You can also use oat, rice, soy or other nut milks.
Vegan + Candy
Vegan + Desserts
Vegan + Desserts, Excluding Candy
Recipe and Cover Photo by Chef Joey Z. (Coconut Whipped Cream)