12/15/2023 0 Comments Whole milk vs skim milk in baking![]() In creamy recipes, like pudding, or recipes that need creaminess and lift: Silken tofu, the softest variety of tofu, is ace when making puddings or pudding pies. Depending on your recipe, you’ll want to reach for different ingredients to do the job of eggs: They bind other ingredients together, they contribute richness and body, and they’re rising agents, making cakes and breads fluffy and light. ![]() If you’re using vegan butter, peek at the ingredient list to see if there is any added salt, and factor that into your recipes so that you avoid accidentally over-salting.Įggs are perhaps the trickiest thing to substitute because they do so many different things. (See: bright, peppery olive oil in a citrus cake, or tropical-leaning virgin coconut oil in a banana bread, or upside-down pineapple cake.) But if you want a neutral flavor, stick to neutral oils (such as canola or sunflower) or refined coconut oil (which has no coconut flavor). Keep in mind that many oils are boldly flavored, and that can be a very good thing. When considering a vegan substitute for butter, it’s most helpful to think about how that butter is supposed to be used. For sour cream, use unsweetened coconut cream or cashew cream plus a little lemon juice.There are so many varieties-coconut-based, cashew-based, almond-based… Just be aware of how flavors and added sweeteners will affect your final result.) For buttermilk and yogurt, you can borrow the same trick you might use to hack dairy buttermilk in a pinch: For a recipe that calls for 1 cup buttermilk, measure out ¾ cup + 2 tablespoons non-dairy milk and add 2 tablespoons apple cider vinegar, distilled white vinegar, or white wine vinegar.All three make a good substitute for evaporated milk as well. ![]() For a more neutral flavor, make cashew cream by soaking cashews in water and blending them until smooth. Coconut milk and coconut cream are great 1-to-1 swaps if you don’t mind the coconut flavor coconut cream can even be whipped to fluffy peaks, just like dairy cream.For heavy cream, the richest of all, your best bet is to turn to similarly rich ingredients, like coconut milk, unsweetened coconut cream, and cashews.There are non-dairy substitutes for heavy cream, buttermilk, and yogurt, too: Lighter milks, such as rice milk, make a good swap for skim or 2% milks, and can be used anywhere that moisture is needed (when making banana bread or thinning a frosting, for example). Use fattier non-dairy milks when you want richness and body (say, for a pudding or bread dough), or anywhere you’d usually use whole dairy milk coconut and oat milks are especially good for this. Just like dairy milks, non-dairy milks have different amounts of fat in them-and this can really affect your baking.(Think vanilla-flavored non-dairy milk in a pound cake.) Depending on the recipe, using a flavored non-dairy milk (like vanilla or coconut) can be to your advantage, adding a subtle layer to your baked good. Some non-dairy milks are sweetened or flavored, so you may want to decrease any other added sugars to compensate.It’s very easy to use almost any non-dairy milk-like almond, soy, oat, coconut-in place of dairy milk: Simply make a 1-to-1 swap.Ī few tips to keep in mind when considering what the best non-dairy milk to use is: Luckily, vegan swaps abound, and you probably already have the ingredients you need to adapt your favorite baking recipes to a plant-based diet. But as more and more people pursue plant-based diets for health reasons, ethical reasons, or both, the more likely it is that we’re all baking for someone-maybe yourself!-who doesn’t eat animal products. These recipes were developed over the years with those ingredients’ unique properties in mind, making them the foundations of the cookies, cakes, enriched doughs, and muffins we love. Milk, butter, eggs, and honey are everywhere in traditional baking recipes.
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