Bake Vegan Without Butter, Milk and Eggs

Best Butter Substitutes

• Vegan Margarine: Many brands offer vegan margarine, which can replace butter in a 1:1 ratio in most recipes.
• Coconut Oil: In its solid form, coconut oil can replace butter in recipes like cookies and pie crusts.
• Avocado: Mashed ripe avocado can replace butter in recipes like brownies and muffins, adding healthy fats.
• Nut Butters: Peanut butter, almond butter, or cashew butter can provide a creamy texture and flavor in some baked goods.

Best Milk Substitutes

• Plant-Based Milk: Options like almond, soy, oat, coconut, and rice milk work well in most recipes as a 1:1 substitute for dairy milk.
• Homemade Nut or Seed Milk: You can easily make your own nut or seed milk by blending soaked nuts or seeds with water and straining the mixture.

Best Egg Substitutes

• Flax or Chia Eggs: Mix 1 tablespoon of ground flaxseeds or chia seeds with 2.5 tablespoons of water to create a gel-like consistency that can replace one egg in most recipes.
• Applesauce: Unsweetened applesauce can replace eggs in recipes like muffins and pancakes, typically using 1/4 cup of applesauce per egg.
• Mashed Banana: Ripe mashed banana can replace eggs in recipes like pancakes and certain cakes, using about 1/4 cup of mashed banana per egg.
• Silken Tofu: Blend silken tofu until smooth and use 1/4 cup of blended tofu to replace one egg in recipes like creamy pies and cheesecakes.

Easy Vegan Cookie Dough

Here’s a simple recipe for vegan cookie dough that you can enjoy raw or bake into cookies. This dough is safe to eat because it doesn’t contain eggs, and it’s dairy-free as well.

Ingredients:

• 1/2 cup (1 stick) vegan margarine or coconut oil, softened
• 1/2 cup brown sugar (you can use coconut sugar for a less refined option)
• 1/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• A pinch of salt (if using unsalted margarine or coconut oil)
• 1/2 cup dairy-free chocolate chips or chunks (make sure they’re vegan)

Instructions:

1. In a mixing bowl, cream together the softened vegan margarine or coconut oil, brown sugar, granulated sugar, and vanilla extract. You can use a hand mixer or mix by hand with a spoon.
2. Gradually add the flour to the mixture. If you’re using unsalted margarine or coconut oil, add a pinch of salt. Mix until well combined. The dough should come together and be easy to work with.
3. Once the dough is mixed, fold in the dairy-free chocolate chips or chunks. You can also add other mix-ins like chopped nuts or dried fruits if desired.
4. At this point, you can choose to either bake the cookies or enjoy the dough raw.
   • For Raw Cookie Dough: If you want to eat the dough as is (it’s safe since it doesn’t contain eggs), simply spoon it into a bowl and dig in with a spoon or scoop out portions with a cookie scoop.
   • For Baking Cookies: If you’d like to bake the cookies, preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
5. Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown. The exact baking time may vary depending on your oven, so keep an eye on them.
6. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vegan Cinnamon Buns

Vegan cinnamon buns are a delightful treat that can be enjoyed by anyone, whether you follow a vegan diet or not. Here’s a delicious recipe for vegan cinnamon buns:

Vegan cinnamon buns are a delightful treat that can be enjoyed by anyone, whether you follow a vegan diet or not. Here’s a delicious recipe for vegan cinnamon buns:

Ingredients:

For the Dough:

• 1 cup plant-based milk (such as almond, soy, or oat milk)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup vegan butter, melted
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the Filling:

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup vegan butter, softened

For the Icing:

• 1 cup powdered sugar
• 2-3 tablespoons plant-based milk
• 1/2 teaspoon vanilla extract

Instructions:

Prepare the Dough:

1. In a small saucepan, gently heat the plant-based milk until it’s lukewarm. Make sure it’s not too hot; otherwise, it can kill the yeast. Remove from heat.
2. Sprinkle the yeast and 1 tablespoon of sugar over the warm milk. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
3. In a large mixing bowl, combine the melted vegan butter, remaining sugar, and the yeast mixture. Stir well.
4. Gradually add the flour and salt to the wet mixture, stirring until a dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
6. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Prepare the Filling:

1. In a small bowl, combine the brown sugar and ground cinnamon. Set aside.

Assemble the Cinnamon Buns:

1. Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface into a rectangle, about 16×12 inches.
2. Spread the softened vegan butter evenly over the dough.
3. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
4. Starting from one of the longer sides, tightly roll the dough into a log.
5. Use a sharp knife or dental floss to cut the log into 12 even slices.

Bake the Cinnamon Buns:

1. Preheat your oven to 350°F (175°C).
2. Place the cinnamon bun slices into a greased baking pan or a baking dish with the swirl side facing up.
3. Cover the pan with a kitchen towel and let the buns rise for another 15-20 minutes.
4. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown.

Prepare the Icing:

1. While the buns are baking, whisk together the powdered sugar, plant-based milk, and vanilla extract in a bowl until you have a smooth icing.

Finish and Serve:

1. Once the cinnamon buns are out of the oven, let them cool for a few minutes, then drizzle the icing over the warm buns.
2. Enjoy your homemade vegan cinnamon buns!