Easy Vegan Substitutes
Dairy milk is used in its various forms and fractions in just about everything. From desserts, to snacks, chips, candies, and even seasonings. Here are some dairy milk substitutes...
- Almond milk: You can find this alternative in a variety of flavors such a vanilla, chocolate, unsweetened, and original which is slightly sweetened. Vanilla is great for smoothies or putting in your coffee. I love to use the unsweetened for making creamy style sauces.
- Soy milk: This variety also comes in similar flavors can be used in similar fashions. This is one of the most versatile non-dairy milks. You can even make sweetened condensed milk from this variety.
- Coconut milk: my favorite way to use coconut milk is in smoothies, you can also make a delicious coconut curry with the unsweetened variety. It is also delicious if made into a popsicle with fresh or frozen fruit. Or mix some coconut milk with a little natural sweetener such as agave or stevia and add some pineapple juice for a frozen virgin pina colada inspired dessert. There are two ways to buy coconut milk which you can find in a carton like regular milk. You can find coconut milk in this more fluid form either in the refrigerated section, the cereal aisle, or the health food section. You can also purchase it in a can. This form has not only the milk but also the coconut cream...*refer to whipped cream substitutes for delicious uses*
- Cashew milk: My favorite for savory uses. Cashews are a fattier nut, thus producing a creamier milk. Its perfect for making cream sauces for pasta dishes and soups.
- Rice milk: often used in cooking
- Hemp milk: often used in cooking.
Super Easy Vegan Garlic Cream Sauce
This is a personal recipe that I have come up with because of trial and error. It is delicious, flavorful and super creamy! This recipe isn't by exact measurements, for flavor its by taste and consistency, how thick or thin you like your sauce.
- non-dairy milk (my favorites for this are either unsweetened almond or cashew milk.)
- minced garlic
- olive oil or vegan butter
- flour (organic white flour or rice flour are the best)
- salt and pepper to taste
- *optional* nutritional yeast
- *optional* basil or oregano
Directions: In a small sauce pan, over medium high heat; add some olive oil or vegan butter about 2 tablespoons, and add minced garlic. Sauté until fragrant. Then sprinkle the flour over the mixture and stir until flour is moistened and crumbly. Switch to a whisk and whisk continually while adding milk. Stir until flour is well incorporated. If you want to add the optional spices, add them now. Turn the heat slightly higher and bring to a boil. When it bubbles; check the thickness of the sauce and adjust with the milk if necessary. Add salt and pepper to taste. Serve over pasta and enjoy!
Dairy Milk Alternatives
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Vegan Whipped Cream???
Now as for the sweet substitutions...many of our favorite confections and sweet treats have various forms of milk and its variants. Before switching to a vegan lifestyle my favorite was... WHIPPED CREAM! Who can get enough? But even in making non-dairy eating choices, I can still have my whipped cream. My favorite method is using coconut cream, you can purchase it in a can like traditional whipped cream at some stores such as Whole Foods. But you can also make it yourself... and here's how.
*continue to recipe below*
Coconut Whipped Cream
Vegan Coconut Whipped Cream
For this super easy fast recipe you will be needing...
- 1 can of organic full fat coconut milk
- 2T of Agave Nectar (or your favorite sweetener to taste)
- 2t Vanilla Extract (you don't have to add this but it does keep the taste a little more authentic)
Place your can of coconut milk in the refrigerator UPSIDE DOWN. This allows the cream to rise to the top (the actual bottom) so when you open the can right side up you can easily pour out the coconut milk. When you are ready to make your whipped cream, put your bowl and your mixer attachments in the freezer for 10-15 minutes. Then put the coconut cream in the bowl and add your sweeter and vanilla extract and whip with beaters until you see peaks.
You can put this on ANYTHING lattes, on top of desserts, fruit salads, and anything you can think of!
Eggs...are the ultimate binding agent in a non-vegan way of eating. But there are other healthy alternatives to use. You can use the same recipe for both flax seeds and chia seeds.
- Flax seeds
- Chia seeds
Seed Recipe: 1 tablespoon of seeds and 3 tablespoons of water. Allow to sit for 15 min so the seed mixture takes on a gel like consistency. This is equal to one egg.
Aquafaba Recipe: 3 tablespoons of aquafina is equal to one egg
Aquafaba is a whole other story...
Aquafaba. What is it? It is the viscous water that legumes like chickpeas and other beans are cooked in or canned in. Because of the protein in the water when whipped it can takes on the same properties of egg whites in that it holds its shape well and can be used for meringues to top desserts, making vegan pavlova, and meringue cookies.
The Magic of "Bean Water"
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These recipes are easy to incorporate into even just one meal. Try them out, you may like them! Anytime you can incorporate a healthy habit into your life style, you are passing on knowledge of better things to others. Enjoy!!