Whatever your reason for leaving dairy and eggs off your plate—to help animals, for the environment, or for health reasons—you don’t have to say goodbye to your favorite sweets. In fact, it is easier than you think to prepare dairy-free or egg-free versions of almost any dish or dessert. There are plenty of substitutes for eggs and dairy.
Bananas and applesauce: Bananas and applesauce work well in many baked goods, such as cookies, muffins, and pancakes. Keep in mind that the banana could change the taste of the recipe.
For each egg that the recipe calls for, mash or blend 1/2 large banana or use 1/4 cup of applesauce.
Tofu: Tofu is an excellent substitute for recipes that call for a lot of eggs, such as quiches and some desserts, as it will create the same “eggy” texture.
Flaxseed: Flaxseed is a nutritious egg substitute and has a nutty flavor—best used in baked goods such as cookies, brownies, and waffles.
For each egg to be replaced, mix together one tablespoon ground flaxseeds with three tablespoons water until the mixture is thick and creamy.
Use one cup of soymilk or almond milk for each cup of milk called for in the recipe.
In some places, you can find dairy-free alternatives to milk in the supermarket. Alternatively, you can also make your own homemade almond and soy milk.
1. Soak almonds overnight. 2. Drain and discard soaking water (if desired, almonds can be peeled). 3. In a blender, blend almonds to form a smooth paste, adding a little water if needed. 4. Add the rest of the fresh water. 5. Strain mixture to remove any almond particles that may be left. 6. Add more water if needed to get the desired consistency. 7. Once prepared, the milk should be refrigerated. It can be kept for up to four days.
1. To make one liter of soy milk, put the soybeans in a pan and pour three liters boiling water over them. 2. Let it cool down and wait six to 12 hours. 3. Drain beans, add one liter cold water and mix it in a blender for three minutes. 4. Remove the soymilk from the solids by squeezing the mixture through a cheesecloth. 5. Bring the soymilk to boiling point and continue to boil for 10 minutes.
For each cup of butter that the recipe calls for, replace with 3/4 cup of vegetable or canola oil.
Prepare the casserole In a large bowl, scramble your eggs with your water or dairy-free milk. Season with salt and pepper and pour evenly into the pan over the sausage and vegetables. Bake for about 30 minutes, or until center is cooked through.
This recipe can be as simple or complex as you like. For example, sautéed spinach (well drained of all liquid), onions and garlic are great in this recipe, but perhaps you don’t have time for these extra steps or have fresh ingredients on hand. Defrosted frozen chopped spinach (squeezed of all liquid) and garlic and onion powder can be used in their place, still resulting in a delicious egg bake. This is an excellent way to use up leftover ingredients and incorporate more vegetables into your diet. Don’t be afraid to try new combinations.
Stick to your healthy holiday eating plan but be realistic. Enjoy the holidays while keeping in mind moderation. Emphasize non-starchy vegetables in recipes like this. Eat 2-3 servings of fruit per day and keep moving!
The holiday season is well under way and who among us isn’t busy? This simple, make-ahead egg bake is one way to make life a little easier. It can be made the day before and will keep, covered, until you are ready to pop it in the oven. This egg bake is extremely customizable to suit the tastes of your family. All you need to know is a basic ratio: 10 eggs to 2 cups of milk. To make this recipe heart healthy consider substituting two egg whites or a commercially made cholesterol free egg substitute – 1/4 cup can be substituted for one egg.
For each cup of butter that the recipe calls for, replace with 3/4 cup of vegetable or canola oil.
In some places, you can find dairy-free alternatives to milk in the supermarket. Alternatively, you can also make your own homemade almond and soy milk.
Flaxseed: Flaxseed is a nutritious egg substitute and has a nutty flavor—best used in baked goods such as cookies, brownies, and waffles.
Whatever your reason for leaving dairy and eggs off your plate—to help animals, for the environment, or for health reasons—you don’t have to say goodbye to your favorite sweets. In fact, it is easier than you think to prepare dairy-free or egg-free versions of almost any dish or dessert. There are plenty of substitutes for eggs and dairy.
For each egg that the recipe calls for, mash or blend 1/2 large banana or use 1/4 cup of applesauce.
Do You Add Water Or Milk To Eggs (Because It Really Matters)
FAQ
Can you substitute water for milk in baking?
What can I substitute for milk in eggs?
Can you substitute milk for milk in baking?
Yes, there are several healthy options you can consider when substituting milk in baking. Unsweetened almond or cashew milk offer a creamy texture with fewer calories and less sugar. Similarly, oat milk can be a healthy choice with additional fiber content. Just ensure you choose unsweetened versions to avoid added sugars.
What are the healthier substitutes of egg in baking?
Egg is used for binding, leavening and moistness in baked recipes. The few alternatives of eggs are chia seeds which are used for their binding properties. Tofu is used to achieve the look of scrambled egg, a pinch of turmeric and yeast can be added to obtain flavor. Flaxseed gel with little baking powder is used in leavening the dough for moistness, mashed banana, applesauce, pureed avocado and garbanzo beans can be used.
Can you use water as a milk substitute?
To use water as a milk substitute, you can simply replace the milk in your recipe with an equal amount of water. Keep in mind that this substitution might affect the taste, texture, and richness of your baked goods. However, it can work well in recipes such as pancakes or muffins that usually depend on milk for moisture and not flavor enhancement.
Can you use sparkling water as a substitute for eggs?
How it performs: Are you surprised? Believe it or not, sparkling water or seltzer can be used as a replacement for eggs. Like some other options toward the end of this list, this one is less reliable than favorites like aquafaba, but can be swapped into recipes in a pinch.