How to use butter, milk, and egg substitutes for vegan baking – Country Life Natural Foods
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How to use butter, milk, and egg substitutes for vegan baking

Butter, milk, and eggs have been used for centuries as the foundation in many baking goods. They act as binders, thickeners, and rising agents. They add moisture, flavor, color, and structure.

Without these crucial ingredients, many of our favorite pastries, cakes, and cookies just won't be, well, what they are supposed to be! Glorious deliciousness! 

So without these essential ingredients in baking, do you have to give up your favorite cookies and desserts when you're on a vegan diet?? Absolutely not! There's no need to give up your favorites!

Some really great bakers, willing to take risks (we thank you!), found ways to replace these ingredients to make vegan baking possible and delicious! 

Vegan baking can be tricky when you are new to it, but, as with all things in life, it can be learned and mastered!

Once you understand the role of butter, milk, and eggs in baking, vegan baking substitutes are easy to find and use in your favorite baking goods. Creating just as delicious end products that will satisfy any tastebud! 

Your best bet is to start with easy baked goods such as cupcakes, muffins, brownies, cinnamon rolls, and cookies. Maybe don't tackle a croissant just yet ;-)

And accept and embrace the fact that the tastes may differ from what you are accustomed to. But, that's all part of the fun and games. Experimenting is the name of the game!  


Butter, milk, and egg substitutes for vegan baking


coconut oil for butter replacement

Butter substitutes

Besides adding flavor and fullness to a dish, butter also helps to make baked goods more tender and with the rising process.

Butter substitutes for vegan baking include vegan butter, applesauce, coconut oil & butter, olive oil, nut butter, and mashed banana & avocado. 

The important thing is to replace the butter with a similar consistency. When the recipe calls for solid or cold butter, use solid coconut oil. And when it calls for melted butter, use melted coconut oil, olive oil, or applesauce.

Keep in mind that the percentage of fat and water in the substitute will affect your baked goods' texture and flavor. Also, check if any salt has been added to vegan butter, and omit any extra added salt.  


You can find:

Delicious applesauce HERE

Refined coconut oil HERE

100% Italian cold-extracted olive oil HERE


almond milk for dairy replacement

Milk substitutes

Milk helps to moisten dry ingredients, adds flavor, supports browning, softens texture, dissolves sugar, and activates the gluten in baking recipes.

Milk is very easy to replace, using a one-to-one ratio, with any vegan alternative such as almond, soy, oat, rice, or coconut milk. You won't easily detect the difference in baked goods. 

Just look out, milk alternatives are often flavored or have added sugar. Consider how this may affect your dish or choose unflavored and unsweetened varieties. 

Use fattier milk substitutes like coconut (if you don't mind the flavor) and oat milk when you are looking for richness and body in the recipe. "Lighter" kinds of milk such as rice milk are great when moisture is needed, i.e., in banana bread or thinning of frosting. 

The recipe calls for buttermilk? No problem! For a recipe that calls for 1 cup buttermilk - add 2 tablespoons apple cider vinegar, distilled white vinegar, or white wine vinegar to 1 cup of non-dairy milk and let it rest for 10 minutes.   

Need sour cream or heavy cream? That's replaceable too! Whip unsweetened coconut cream or cashew cream to the required consistency, and just add a little lemon juice if you need sour cream. 


You can find:

Unsweetened almond milk HERE

Lite coconut milk HERE


chia seeds for egg replacement

Eggs substitutes

Eggs may be one of the most essential ingredients in baking and are also the trickiest to replace. They contribute richness, body, structure, leavening, color, flavor and act as a thickener and binder.  

When you need a thickener i.e., in a pumpkin pie filling, you can add tapioca starch, corn starch, potato starch, or arrowroot powder. 

When you need a binder i.e., for cookies, make a gel using flax or chia seeds mixed with water. This creates a gel-like consistency similar to egg white. For each required egg, mix 1 tablespoon ground flax or chia seeds with 3 tablespoons water and leave to thicken for about 5 minutes. 

In heartier recipes, such as banana bread or morning glory muffins, applesauce, and other veggie pure can be used for replacing eggs. They may alter your flavor so keep this in mind. For each required egg use ¼ cup unsweetened applesauce plus a pinch of baking powder. 

The liquid from a can of garbanzo beans (chickpeas), Aquafaba, is excellent for use in vegan meringues, macarons, and pavlovas. Use about 3 tablespoons aquafaba, whisked until foamy, per egg. 

When making custards, cream pies, cheesecakes, or anything that relies on a creamy foundation, plain plant-based yogurt will work just as well to replace eggs. ¼ cup plant-based yogurt = 1 egg


You can find:

Tapioca flour HERE

Organic chia seeds HERE

Garbanzo beans (chickpeas) for aquafaba HERE


Don't be afraid to experiment! Sometimes replacements will work, sometimes not. And that is ok!

You will learn which butter, milk, or egg substitutes will work best for different vegan baked goods as you go along. And if all else fails, just throw them out, give yourself a pat on the back for trying and go buy yourself some cake :-)

Happy baking!

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