From Deseret News archives:
Essentials for vegan baking
Coconut milk: Like soy and other grain-based milks, coconut milk can replace dairy milk. It produces rich, moist baked goods. It is widely available in the ethnic sections of most grocers and also comes in low-fat versions.
Commercial egg replacer powder: Though some vegans find these products, often made from potato starch, a bit chalky tasting, others swear by them in baking. Two common brands are Ener-G Egg Replacer and Bob's Red Mill Egg Replacer.
Ground flax seeds: Used in place of eggs, these help bind whole-grain muffins, cookies and pancakes. Colleen Patrick-Goudreau, author of "The Joy of Vegan Baking," suggests buying whole flax seeds and grinding them as needed in a coffee mill.
Margarine and non-dairy butters: There was a time when these products tasted like paste and refused to melt, but no longer. Most now act and taste like the real thing. Earth Balance is a common, popular brand.
Silken tofu: This ultra-soft tofu, usually found in shelf-stable packaging, can be pureed for use in puddings, mousses and pie fillings. Isa Chandra Moskowitz, author of "Vegan With a Vengeance," also uses it in dense cakes and brownies.
Soy and other non-dairy milks: Most mainstream grocers now offer a wide variety of non-dairy milks, both refrigerated and not. Experiment to find a taste and texture you like. Vanilla flavored will tend to taste creamier.
Unsweetened applesauce and other fruit purees: These provide a binding agent and moisture to baked goods. They are best for cakes, quick breads and brownies.
Vinegar: Just a tablespoon of white or cider vinegar added to a cup of non-dairy milk simulates the taste of buttermilk.
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