Helpful Baking Tricks – Replacing Milk and Creating Vegan Buttermilk

non lactose milks

Baking without milk can seem like a huge hassle, but in all reality it’s very easy. These days there are so many different varieties of non-dairy milk that you can find at your mass grocery stores. Almond Breeze, Silk, and Rice Dream are the most commonly seen varieties in my local store, but you can use whichever is your favorite. I found this lovely image, at Off She Went. There has even been a post about it on Buzzfeed!

You can turn any of these non-dairy version into Buttermilk by adding 1 Tablespoon of Apple Cider Vinegar to 1 Cup of non-dairy milk and allowing to set long enough to “curdle” and thicken up a little bit.

Which variety is your favorite? We usually use a light soy variety, but Almond and Rice are just as fantastic. Let us know in the comments!

Helpful Baking Tips – Substituting Eggs

One of the most common questions I hear is “What do you use instead of eggs?” We use either natural, unsweetened applesauce or a mixture of ground flax meal and hot water – both are super simple to substitute. But, we know sometimes you want to try something different, or don’t have those ingredients in your pantry.

This graphic from No Meat Athlete has another 9 additional substitutions you can try. Follow that link for even more baking substitutions.

If you don't have chia, here's a handy guide to egg replacements, most of which use more commonplace ingredients.

We’ve also heard of using Ener-G to replace eggs, but we prefer to stick with more natural options.

Do you have any additional egg substitutions we should check out? Let us know in the comments!