What about eggs ?

Rule of thumb about eggs: if your recipe includes 3/4 eggs they act as rising agent whereas 1 or 2 eggs serve as humidity. 

To replace eggs as a rising agent: for the equivalent of 3/4 eggs, use 180gr silky tofu (mixed with other liquids) or 180ml soja yogurt, one and a half banana or 3 tbsp starch. 

To replace eggs providing humidity: for 1 egg use 60gr of apple or pumpkin puree or half a banana + 1/2 tsp baking powder or just one tablespoon of water or milk. 

To replace eggs as binding agent (for softness and thickness in cakes): for 1 egg count 1 tbsp tapioca or corn diluted in 2 tbsp water. You can also try using chia or flax eggs. Half a banana can also be used. 

Kamal Namak is a black salt containing sulfur which gives an eggy taste.

Other substitutes:

To make flax/chia-eggs: combine 1 tbsp ground flaxseeds or chia seeds with 3 tbsp warm water and set aside for 5 mn. 

To replace animal gelatin for thickness (for flans or creams): dilute 6gr agar-agar in 500ml water, boil for 2 minutes, then refrigerate; 

To replace baking powder as rising agent: mix 1 tsp of lemon juice or vinager with 1 tsp soda bicarbonate.

To replace large quantities of eggs (for quiches and cakes): for every egg count 60gr of silky tofu (mixed with the liquids) or 60ml of soja yogurt (ideally firm). 

To replace an egg yolk: for one egg use 3 tbsp of almond or hazelnut puree or peanut butter.

To replace egg whites: to replace one egg mix 1 tbsp agar-agar with 1 tbsp water energetically and let rest; you can also use the liquid wherein rest canned chickpeas (called Aquafaba) and whip it like eggwhites. This works out perfectly for chocolate mousse!

To replace egg yolks for brush brioche or bread: mix vegetable milk with agave syrup. 

To replace the mix of eggs and milk produce in gratins: refer to the vegan potato gratin recipe below. It comes out perfectly!

To transform raw cashew nuts into soaked: when soaking the nuts in water for 4 hours or 10mn in hot water, the weight increases by approx 50%, ie 100g raw => 150g soaked; 150g raw => 210g soaked.

Get started!

Find out how to make Aïoli, peanut butter, cashew butter, cheese sauce, cashew & lupin cheese, ricotta/feta cheese, nut-free butter and more.

Vegan butter with nuts

https://francevegetalienne.fr/

• 100 g cashew nuts (soaked overnight)
• 100 g coconut oil unflavored (measured when not melted)
• 70 ml water
• 1 tbsp olive oil
• ½ tsp salt
• 1 pinch curcuma

Salty variation

• 3 cups (450g) Roasted, Salted Cashews
• 2 Tbsp Coconut Oil (Melted)

Almond butter

• 3 cups (450g) Roasted and Salted Almonds*
• 1 Tbsp Olive Oil (or other vegetable oil)

Peanut butter

• 2 cups (300g) Roasted Salted Peanuts
• 1 Tbsp Peanut Oil*
• 1 Tbsp Maple or Date Syrup

Tahini (sesame paste)

• 150 g sesame seeds (roasted and cooled)*
• 50 ml refined coconut oil + a little sesame oil
• Salt

*Grill seeds in oven or in pan 5 minutes. Let cool. Mix seeds in blender until smooth paste. Add oil to mixer and continue blending for 1 to 2 minutes until you obtain a thick paste. To obtain a smooter paste, add more oil (2 tbsp at a time).

How to

Place the nuts into the food processor and begin processing. It will start off crumbly and then gradually it will become sticky and start sticking to the sides of the food processor. Stop the machine and scrape down the sides. Start it up again and pour in the oil while the machine is running.
It will gradually start to form a butter, keep processing until thick and smooth.

NOTES

*Roasted and Salted Nuts are the easiest to use for making homemade butter. If you can only get raw nuts, then you'll need to roast them yourself beforehand. Preheat the oven to 175° and spread your raw nuts over a parchment lined baking sheet. Roast for 10 minutes, giving them a stir at the 5 minute mark. Let them cool for a few minutes before proceeding with your butter. If your nuts are unsalted then you will also need to add some salt. 1/4 - 1/2 teaspoon should be sufficient, just taste test to see how much to add.

Storage: Keep your vegan butter stored in a glass jar in the fridge (covered) for up to 2 weeks. It can also be frozen, place into a freezer safe container and freeze it. Let it thaw in the fridge before using.

Vegan butter without nuts

https://lovingitvegan.com/

Ingredients

• 1 cup (240ml) Refined Coconut Oil (Melted)*
• 2 Tbsp Olive or Avocado Oil
• 1/3 cup (80ml) Unsweetened Soy or Almond Milk
• 1 tsp Apple Cider Vinegar
• 1 tsp Nutritional Yeast
• Small Pinch Turmeric (optional)
• 1/2 tsp Salt

Mix the apple cider vinegar with the milk and stir in so that it curdles into buttermilk (this gives the buttery flavor). Add it to the melted refined coconut oil in the blender jug along with the nutritional yeast, (small pinch of turmeric) and salt. Blend well. Last add the olive oil. 

Pour out into a butter dish and refrigerate until set.
Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

NOTES

*Must be refined coconut oil not extra virgin coconut oil.

*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.

*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.

*Make it soft and spreadable: This butter recipe above comes out a lot like a traditional butter in that it's very firm straight out the fridge and needs to soften first before it becomes spreadable (unless you're spreading on toast, in which case you're good to go!). This makes it great for the purposes that a regular butter is good for. However, if you want to use it mostly as a spread (that also works for baking and frying) and want it soft and spreadable straight out of the fridge then adapt the recipe as follows: 1/2 cup (120ml) Refined Coconut Oil and 1/2 cup (120ml) Canola Oil or Avocado Oil (OR 1/4 cup (60ml) of each canola oil and avocado oil) and then follow the rest of the recipe exactly as it is. This results in a soft, spreadable vegan butter that still works great for baking and frying. Thanks to one of our readers for experimenting with the recipe and coming up with this adaptation.

Tahini

Vegan cheese

The base is cashew nuts which require soaking 4 hours or boiling for 10 mn before use. They can be kept several days in the fridge.

Ingredients

• 200g cashew nuts
• 200g lupines
• 8 tbsp / half cup water
• 4 tbsp / ¼ cup lemon juice or cider vinegar
• 4 tbsp / ¼ cup nutritional yeast (levure alimentaire*)
• 4 tsp oignon powder

Seasonning: curry, paprika or cumin powder, thyme, fresh herbs...

Soak cashew nuts 4 hours, then rinse and dry. Peel lupines. Mix both with rest of ingredients. Form into shapes of your choice, then roll in seasoning. Refrigerate.

*I buy the brand Southgarden from Amazon

Variations

• 200 g cashew nuts (or a mix of 100 g cachew/65 almonds/ 35 hemp)
• 1 garlic (or garlic powder)
• 2 tbsp lemon juice or cider vinegar
• Some water (or 50 g yogurt)
• Salt & pepper
• 1 tbsp nutritional yeast
• Optional: 1 shallot, chives, parsley

Same procedure as above for the nuts. Chop garlic, shallot and herbs. Mix nuts, juice, salt and pepper adding water/yogurt until the mixture is smooth. Add the rest of ingredients.

Hollandaise sauce

The Yoga Kitchen

Ingredients

• 50 gr (183 cup) cashew nuts
• 30 gr artichoke heart in can (reserve some water)
• Juice from 1 lemon (approx. 3 tbsp)
• 1 tbsp nutritional yeast
• 1/2 tsp each of ground turmeric & salt
• Pinch sweet paprika

Blend all ingredients at once, add some water if too thick. 

Parmesan with nuts

https://lovingitvegan.com/ 

• 1 cup (150g) Raw Cashews or Almonds or Walnuts
• 1/4 cup (15 g) Nutritional Yeast
• 1/2 tsp Garlic Powder
• 3/4 tsp Sea Salt

Soak nuts of choice at least 16 hours changing the water and rinsing them twice. Dry them on a cloth. Then add all to the food processor and pulse until fine but not mashed. Keep it in a jar for weeks. 

Cheese sauce / spread

Ingredients

• 50 g cashews
• 230 ml warm water
• 3 tbsp tapioca
• 1 tbsp each nutritional yeast and onion
• 1 tsp each lemon juice and garlic powder
• Salt

Soak cashews. Mix all ingredients. Put the very liquid mixture into a pan and heat until it thickens.

Variation

• 270 ml cooking liquid
• 65 g cashews
• 1 carrot sliced
• 3 tbsp nutritional yeast
• 2 tbsp tapioca
• 1 tsp each lemon juice and salt
• 1/4 tsp garlic powder or fresh cloves
• 1/8 tsp turmeric

Boil cashews and carrot 10 mn. Keep the liquid. Blend in mixer. Add remaining ingredients + 270 ml of cooking liquid. Blend 3 mn. Then pour back into pan and cook 4 mn or until sauce has thickened.

Mozzarella versions

• 40g cashews
• 2/3 cup (170ml) water
• 2 tbsp coconut oil
• 1/2 tsp nutritional yeast
• 2 tbsp tapioca
• 2 tsp lemon juice
• 1 tsp salt

Soak cashews. Blend in mixer for 1 mn. Cook slowly 5-6 mn until thickens, stirring. Strain to smooth it out before using. It will melt when heated.

Other

• 1 can coconut milk
• 2/3 cup maizena or potato starch
• 2 tsp nutritional yeast
• 1 tsp salt
• 2 tsp apple cider vinegar
• 1 tsp white miso

Soak cashews. Blend in mixer for 1 mn. Cook slowly 5-6 mn until thickens, stirring. 

Feta cheese

Ingredients

• 300 g firm tofu
• 1/2 cup soaked cashews
• 4 tbsp melted refined coconut oil
• 3 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp each of salt, onion and garlic 
• 1/2 tsp dried dill
• 1 tbsp white miso

Blend "feta" ingredients.

Ricotta

Ingredients

Almond based

• 100 g almonds
• 3 g salt
• 250 ml water
• 2 tbsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp each of mustard, agar agar, garlic and oignon powder
• 1/2 tsp pepper

Soak nuts. Boil water then incorporate agar agar. Continue simmering for two minutes. Mix all ingredients. Pour into bowl and refrigerate for 6 hours.

Cashew based

• 250 g (2 cups) cashew nuts
• 3 tsp salt
• 250 ml water
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tsp each of garlic and oignon powder
• 1,5 cup water
• 3 tbsp agar agar

Soak nuts. Mix all ingredients. Boil water then incorporate agar agar. Continue simmering for two minutes. Add to mixer. Pour into bowl and refrigerate for 1 hour.

Tofu based

• 1/3 cup extra firm tofu crumbled
• 1/4 tsp cider vinegar
• 1 tsp nutritional yeast
• 1/4 tsp salt
• 1/8 tsp garlic powder

Blend all ingredients for 3 mn. 

Houmous

Ingredients

• 400gr dried chick peas cooked or organic glass jar
  
• Cooking liquid
  
• Juice from 3 lemons (1 lemon=3/4 tbsp juice)
  
• 150gr tahini (sesame paste)
  
• 2 garlic cloves crushed
  
• 1tsp salt
  
• 1tbsp olive oil
• Parsley (optional)
  
• Paprika or Sumak

Soak chick peas over night. Cook in lots of water for 1 and a half hours. Drain and keep cooking liquid. Mix in a food processor (not blender) chick peas with tahini, garlic, salt and some of the cooking liquid. Add lemon juice and adjust with cooking liquid to obtain smooth texture. Serve with olive oil and sprinkled with paprika or sumak and parsley.  

Aïoli - vegan

Ingredients

• 2 garlic cloves
• 150 gr silky tofu
• 1 tbsp cider vinaiger
• 10 cashew nuts
• 1/2 tbsp olive oil
• 1 pinch salt (kala namak or other)
• 1 tiny pinch curcuma just for the colour

Soak cashew nuts 4 hours or soak in warm water with salt for 10 mn. Press the garlic. Mix everything except cashew nuts which are added once the sauce is smooth. Continue mixing. 

Vegan whipped cream

Ingredients

• 1 can (400 ml) coconut cream
• 2 tbsp (30 ml) icing sugar
• 4 tbsp (60 ml) syrup
• 1 tbsp (15 ml) vanilla

Place the cream in the fridge overnight. With an electric mix, whisk the sugar, syrup and vanilla, then add cream. 

Vegan yogurt

Ingredients

• 1 ½ cup (375 ml) coconut milk
• 1 tbsp (15 ml) honey or agave 
• 4 tbsp (60 ml) Chia grains
• Optional : passion fruit or other for the taste

Mix all with a hand whisk. Repeat the process several times until all the grains are separated. Refrigerate over night. 

Remoulade / cream sauce

• 70g cashew nuts
• 50ml distilled water
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 tsp honey
• 1/2 tsp salt
• 5 twists of pepper

Soak cashews over night in purified water. Next day, mix with all ingredients. 

This is what you need....

Refined coconut oil, Nutritional yeast (levure alimentaire), cashew nuts & Apple cider vinager