I’ve pretty much covered all of the essential/basic vegan food substitutions on this blog, but what about those more difficult, less common ingredients like evaporated milk and egg whites? For a while there, I was under the impression that any recipe that called for that kind of stuff was just un-adaptable. Not so!

I came across a book the other day, The Complete Guide to Vegan Food Substitutions, and was thrilled to see that the authors have a vegan substitute for practically anything! Below is a handy little list of some of their greatest hits. I highly recommend picking up a copy of the book for more great tips and tricks!

Uncommon Vegan Food Substitutions

Buttermilk
1 tbs fresh lemon juice or mild vinegar (apple cider or white balsamic) combined with 1 cup unsweetened non-dairy milk (they recommend soy). Let stand for a few minutes before use.

Cream
Full fat, unsweetened coconut milk (1:1) or cashew cream.

Evaporated Milk
2/3 cup dry soy or rice milk powder with 3/4 cup of water for 1 cup of evaporated milk (1:1)

Condensed Milk
3 cups soy milk and 1 cup sugar. Simmer over low heat until liquid reduces to 1 cup. Strain any lumps or solids before use.

Egg for Binding
2 tbs arrowroot or cornstarch whisked with 2 tbs water (1 egg)

or

1/4 cup silken tofu (1 egg)

Egg for Leavening
1 tbs mild vinegar (apple cider or white balsamic) combined with non-dairy milk (soy works best). Let stand a few minutes before use. Works best in recipes with baking soda (1 egg)

or

1/4 cup non-dairy yogurt (1 egg)

Egg for Moisture
1/4 cup of coconut milk. This will add a coconut flavor, so use accordingly. (1 egg)

Egg white
1 1/2 tsp egg replacer, whisked with 2 tbs warm water (1 egg white)

or

Dissolve 1 tbs agar powder in 1 tbs water. Whip and chill thoroughly, then whip again. (1 egg white. Do not use this method in recipes that call for more than 2 egg whites)