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    You are in: Home / Cookbooks / Vegan Basics For Candy & Desserts
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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 BalanceĀ® 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. CATEGORIES: Vegan + Candy Vegan + Desserts Vegan + Desserts, Excluding Candy Recipe and Cover Photo by Chef Joey Z. (Coconut Whipped Cream)
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    I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.

    Recipe #203168

    Many vegan whipped toppings are expensive or have nuts in them-- a no-no at our house. I found the soymilk powder and vanilla sugar at Whole Foods.

    Recipe #236911

    I got this great recipe from this site: http://www.veganessex.makessense.co.uk/articles/89.html I haven't tried it yet, but plan to soon.

    Recipe #225572

    I have been in search of a recipe for an alternative whipped topping for some time now. I don't want any chemicals or dairy in it. I came across this today from Vegsource.com. but changed a few things to suit my needs. This is creamy and light and absolutely delicious.

    Recipe #219030

    4 Reviews |  By Kree

    This is a helpful substitution for those of us who can't have dairy products! I've used this many times with great success!

    Recipe #69466

    This is from the book "Soyfoods Cooking for a Positive Menopause" by Bryanna Clark Grogan. It can keep for extended periods in the fridge.

    Recipe #55588

    2 Reviews |  By Kree

    A great alternative to storebought evaporated milk for those who can't have dairy. It actually makes slightly over a cup, so make sure you measure before you add it!

    Recipe #67841

    39 Reviews |  By Roosie

    This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)

    Recipe #104832

    From fatfree.com You can make vegetarian jello (jelled yumminess without the hooves and bones) by using agar-agar! Try different types of juices or flavored liquids as well as different types of chopped fruits or other additions, as you like. Be creative. Chilling time not reflected in cooking time listed below. The texture is a little different than conventional Jello, but it does jell up quite nice and it tastes really good with unsweetened berry juices.

    Recipe #176280

    An excellent warming drink for the winter. This drink replaces any egg nog! This recipe is from David Wolfe's book "The Sunfood Diet Success System".

    Recipe #38801

    Recipe #130091

    From the cookbook called "How It All Vegan".

    Recipe #26964

    When you need nut milk and you haven't got any, yet have the raw ingredients. This way is easy!

    Recipe #49974

    This recipe is from Fit for Life; I've been using it for years as the basis for no-frills smoothies because it adds healthful creaminess without dairy or soy (both of which I like, BTW). Toasted nuts can be used in a pinch (as long as they're not salted) but the best and most healthful results are obtained with raw nuts. Keep in mind that buying from a bulk bin is probably cheaper and that pieces are even more cost-effective. Whole almonds or seeds can be soaked in the water overnight before blending, which is supposed to increase their bioavailability. You can get creative with this by blending different varieties; it's also good to try to imagine which nuts will complement your other ingredients (walnuts, for example, complement blueberries nicely). And of course, those who are sensitive to nuts should avoid this recipe.

    Recipe #200758

    42 Reviews |  By Amis

    This is especially good over cereal. My kid's love it. It's also great as a snack. So easy to make. Posted for Zaar World Tour 05

    Recipe #137370

    This recipe is from the cookbook "How It All Vegan".

    Recipe #26714

    Make your own coconut milk to use in South Indian,Thai or Ceylonese Curry dishes.

    Recipe #40482

    This sounds really easy! Someone please tell me how/where to buy cheesecloth and I will make it myself! Dh got me Cheesecloth!!! Thank you everyone that let me know! Now I just gotta get this done!

    Recipe #181517

    I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make.

    Recipe #190959

    This recipe is from the book "How It All Vegan".

    Recipe #26650

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