Many delicious dishes are naturally vegan. Others might seem tough to adjust with good results, but in reality only a few are actually impossible. In fact, most of the recipes in this book can be prepared successfully with vegan ingredients. The key is to first recognize that some things will never be the same as their nonvegan counterparts. But different doesn’t necessarily mean worse, provided you also adjust your flavor expectations. Here are some common substitutions for animal-based foods.
Almost any nondairy milk works in almost every case, though they have their differences. None is as white as cow’s milk, though that doesn’t bother me much.
Generally, nut milks are excellent in desserts, grain dishes, and thick soups, where their slightly nutty flavor is most welcome, especially in place of cream. Oat milk is the most neutral tasting, with a nice golden color. Rice milk is also neutral tasting, but almost as thin as water and slightly sweet. Soy milk is high in protein and very strong tasting; it also separates a little less than the others during heating. Coconut milk is delicious and thick and heats well; in dishes where its distinctive flavor is not appropriate but you want that thick creaminess, try Cashew Cream (page 300).
Any oil can be used in place of butter, but there are flavor differences. Because their flavors are quite neutral, grapeseed oil, corn oil, and melted coconut oil work best in baking or any time you don’t want the distinctive taste of olive oil. In baking or for pancake or waffle batters, substitute ⅓ cup oil for every ½ cup butter. When a recipe calls for softened or cold butter, measure the oil using this same substitution ratio, then chill it in the freezer or fridge for a couple of hours, until it’s really thick. Take it out just before you need it, as it will melt quickly.
I like using maple syrup for honey in almost every case, but agave nectar has a flavor similar to honey, making it a better substitution if you don’t want to add maple flavor. If you’re going to use granulated sugar instead, try a brown sugar for a little more flavor, and add a little more liquid. If you want to get really ambitious, melt the sugar in a small pan with a few drops water to make a syrup.
You’ll find a lot of vegan variations included in this book that already make substitutions for eggs. If you want to veganize a recipe that includes eggs (aside from dishes that are all about the eggs, like omelets or custards), there are a number of substitutions you can make. Depending on the recipe, you may need to try out several substitutions before hitting on the best one.
For each whole egg, substitute:
I’m generally not a fan of commercial vegan substitutes. Though the textures and flavors are completely different, ground nuts or bread crumbs work well on both counts in many recipes in place of cheese, especially gratins and pastas in which you’re looking for an accent or contrast. You might have to increase the liquid a bit or toss them with a little oil. In recipes where you want the smooth texture of melted cheese, try silken tofu or crumbled firm tofu. For a cream cheese–like substitute, try Cashew Cheese (page 302).