Excited to make a new plant-based recipe but missing an ingredient? Especially now, it may not seem worth it to go to the store for that one item. Instead, try these plant-based ingredient substitutions when baking or cooking at home.
Allspice: 1 tsp = ¼ tsp ginger, ¼ tsp cloves, ½ tsp cinnamon
Fresh Ginger: 1 teaspoon = ½ teaspoon of dried ground ginger
Fresh Herbs: 1 Tablespoon = 1 teaspoon of dried herbs
Apple Spice Seasoning: 1 Teaspoon = ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cardamom, ginger or gloves
Iodized Salt: ½ teaspoon = 3/4 teaspoon kosher salt
1 egg = Mix 1TBS of ground flax seed or chia seed with 2 ½ TBS of warm water. Let the mixture sit for 8 minutes. Once it has reached the consistency of an egg, add to your recipe.
1 egg = Add ¼ cup of applesauce into your recipe.
1 egg = Mash 1 banana with a fork until smooth, and add to your recipe. Banana is a great egg replacer but keep in mind you will taste the banana. If neutral is what you’re after, try applesauce.
1 egg = 1/2 ripe avocado, mashed. Note: this will add a greenish tint to your dish so keep that in mind. It works really well with anything chocolate because the chocolate color overpowers the green, like this raw cacao pudding.
1 egg = 1/4 cup natural peanut butter or other nut butter. Note: nut butters have a strong flavor so best if using in recipes that call for a peanut buttery taste (i.e. peanut butter cookies).
1 Tablespoon of oil = 2 teaspoons of nut butter mixed with 1 teaspoon of non-dairy milk
1 Tablespoon of oil = 1 Tablespoon of apple sauce (this sometimes makes recipes “rubbery” so keep this in mind
1 Tablespoon of oil = 1 Tablespoon of homemade coconut butter
1 Tablespoon of oil = 1 Tablespoon of pumpkin puree
½ a cup of oil = 1 avocado (mashed or blended)
Lemon zest: 1 teaspoon = 2 Tablespoons of lemon juice
Raisins: 1 cup = 1 cup of dried cranberries, cherries, currants or chopped pitted prunes
Whole Wheat Flour: 1 cup = 1 cup of brown rice, or oat flour (ground oats)
Non-dairy or dairy milk: 1 cup = 1 cup of water blended with 2 TBS of soaked cashews
Ricotta: 1 cup = 1 cup of silken tofu
Semisweet Chocolate Chips: 1 cup = 1 cup of nuts, or 1 cup of chopped dried fruit or fresh berries
Vinegar: 1 Tablespoon = 1 Tablespoon of lemon juice or lime juice
Baking Soda: 1 teaspoon = 3 teaspoons of baking powder. Replace acid (vinegar, citrus juice) in the recipe with water or non-dairy milk
Lemon Juice: 1 teaspoon = 1/2 teaspoon apple cider vinegar
Dark Chocolate Beet
Dark Chocolate Chili
Black Pepper Chocolate
Here are some of my favorite plant-based baking hacks to help you achieve the perfect baked goods