I wanted to share how I convert some recipes to be plant-based. A lot of my recipes come from whatever sounds good to me, or from family recipes that I’ve converted some way to make them plant-based/vegan. There are so many vegan recipes out there that use different methods that you don’t know which ones to make. Or for me and my soy allergy, a lot of the recipes I found 3 years ago used highly processed/soy ingredients and I’m wasn’t sure where to go from there. Then with family recipes that I love, I wanted to keep it as close to the original as I can.
Although I’m not great at substituting everything, there are a lot of things I have learned. One thing I’m still trying to get right is replacements when baking, mainly eggs. I’ve tried things that work and then in other things they don’t work so well. One example was when I was trying to make the brownie recipe that I posted a few days ago, the story is here. So I’ll have to get back with you on what egg replacements work best with what recipes…whenever I figure it out.
I’ll be doing this in sections. So this first one will be talking about replacing cow’s milk, the different alternatives, and why some might work better than others.
REPLACING Cow’s MILK:
With most recipes you can replace cows milk for any plant-based milk and the outcome and taste will be similar. And usually, unless milk is the main ingredient, it has a slightly different taste but doesn’t take away from the original dish. But at times there is a difference depending on the protein content and fat content of the plant-based milk. So I wanted to break down the different plant-based milks from what I understand, to help you decide which one to use to replace in your recipes. I hope it’s helpful!