✦ Kitchen Essentials
Every animal product replaced with a brilliant plant-based alternative. Bookmark this page — you'll use it constantly.
The right egg substitute depends on the role eggs play in the recipe:
💡 Pro tip: Black salt (kala namak) is your secret weapon — it has a sulphurous, eggy aroma that transforms tofu scrambles and vegan egg dishes. Find it in Indian grocery stores or online.
Baking is where vegan substitutions require the most thought, because eggs and dairy each serve specific chemical functions. Understanding why you're substituting — not just what to use — transforms your baking results.
Mashed ripe banana adds moisture and binds well in muffins, banana bread, and dense cakes. Use 60g per egg. Be aware it adds banana flavour — great for some recipes, not all.
Flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 mins) is neutral in flavour and works brilliantly in cookies, brownies, and savoury baking where a slight nuttiness is welcome.
When eggs provide lift, use a combination: 1 tsp baking powder + 1 tbsp apple cider vinegar, or 3 tbsp aquafaba. These work best in cakes where you want a lighter, airier crumb.
Soy milk has the highest protein of plant milks and behaves most like dairy in baking — it curdles with acid to make buttermilk, browns well, and produces tender crumbs.
Cheese deserves its own extended section because it's typically the hardest swap. Different styles of cheese perform very differently, and the best vegan alternatives depend on what function the cheese serves in your dish.
Tapioca-based vegan mozzarella stretches beautifully when heated. Brands like Violife, Sheese Mozzarella, and Miyoko's Mozzarella are excellent. For a homemade version, a tapioca starch and cashew blend mimics melt and stretch remarkably well.
Blend 60g cashews with 3 tbsp nutritional yeast, ½ tsp garlic powder, and ½ tsp sea salt in a food processor until you have a fine, sandy texture. Store in a jar in the fridge for up to two weeks. It keeps its texture better than shop-bought alternatives.
Soaked cashews blended with lemon juice, apple cider vinegar, and salt produce an incredibly creamy, tangy cream cheese. For a more complex flavour, add a small amount of white miso. Rest overnight in the fridge for a firmer set.
The most successful vegan cooking recognises that a great swap isn't just about flavour — texture, colour, and function matter equally. Here's how to think about texture when substituting:
King oyster mushrooms, torn seitan, and well-pressed extra firm tofu all deliver satisfying chew. Marinade time matters — overnight in soy, garlic, and smoked paprika transforms tofu completely.
Coconut cream, soaked cashews, and tahini replace the unctuous mouthfeel of dairy. In savoury dishes, a spoonful of white miso adds depth and the slight creaminess of aged cheese.
Young green jackfruit (in water or brine, not syrup) shreds exactly like pulled pork when braised low and slow. King oyster mushrooms, torn lengthways and roasted, give a convincing scallop-like texture.
Chickpea flour batter creates a golden crust identical to egg wash. For the crispiest tofu, press well, coat in cornflour, and pan-fry in a thin layer of neutral oil before adding sauce.
💡 The pantry principle: the more of these swaps you practise, the more intuitive they become. Within a few months of cooking this way, you'll stop thinking in terms of "substitutes" and start thinking in terms of the plant-based ingredient itself — and that's when vegan cooking really opens up.