How to veganize a recipe

I love veganizing recipes and it’s so simple to do!

Milk

Vegan milk (soy, almond, rice, oats)

My advice :

For recipes: unsweetened soy milk : lower environmental impact, more protein, less added sugar
For cereals: plain almond milk
For coffee: plain almond milk (taste and foam)

Butter

Vegan butter : oil mixture harder than margarine (eg : Earth Balance)

My advice: margarine can replace butter in several recipes, without any difference.

Margarine

Vegan margarine : for example Crystal (can be found at Coscto) or Becel (can be found in grocery stores, such as at Métro)

Egg

For pastry: Flaxseed egg (3 Tbsp water + 1 Tbsp ground flaxseeds), 1 well-ripe mashed banana or ¼ cup applesauce

My advice :

Use a flaxseed egg for a neutral taste. In a cake, add vinegar for a more fluffy texture.
For an egg taste, add black salt (kala namak)

Sour cream

Homemade: ½ cup soy cream (ex: Belsoy) + 1 tsp lemon juice (or vinegar)

In store: for example Better than sour cream

My advice:

Inside a preparation, like a cake, homemade (which is cheaper).
For nachos, buy it.

Cooking cream

Soy cream (ex: Belsoy)

Vegan milk + cornstarch

Tip: vegan milk with starch is less expensive

Whipped cream

Aquafaba (chickpea juice)

Coconut milk: just the solid part on top

Honey

Maple or agave syrup

Beef / chicken broth

Vegetable broth

Cheese

To grill / melt : grilling cheeze (eg : Gusta, Daiya)

To eat as is : more fancy cheeze (eg : Zengarry, Vegnature)

To spread (on roasts, bagels) : homemade cream cheeze (ex: I love this recipe made with cashews and vegan yogurt) or bought (ex: Daiya, Tofutti)

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