Eggs:
Gluten-free Flax Egg: Mix 1 Tbsp. of ground flax seed with 1 Tbsp. of water and chill for 15 minutes. This creates an egg-like consistency that can be used to replace eggs when baking foods including muffins or fritters.
Bob’s Red Mill Egg Replacer: This is a power that works similar to flax egg but doesn’t require any refrigeration. This can be used in similar recipes.
Firm Tofu: Perfect replacement for scrambled eggs.
Silken Tofu: Great for egg- and dairy-free quiches.
Cream:
Coconut Cream: The cream at the top of a full-fat coconut milk is rich, thick and does not contain a strong coconut taste. This is perfect for vegan ice cream or a creamy base for a soup.
Homemade Almond or Cashew Cream: A bit thinner than coconut cream, this cream is delicious and can be used in the same way.
Meat:
Chickpea or Black Bean: This base can make a protein-packed burger to which cooks can add healthier ingredients such as sweet potatoes or spinach.
Mushrooms: Mushrooms can be mixed with lentils and breadcrumbs to make homemade meatballs.
Tofu Cheese:
Firm Tofu: Mixed with onions, garlic and basil or mint, this is the ideal substitute for ricotta.
Daiya Brand Shredded Vegan Cheese: This melty-cheese tops lasagnas, tacos and pizza perfectly.
Cashew Blend: Cashews soaked in water and pureed with garlic and basil, then rolled in breadcrumbs are the exact cure for a goat cheese craving.
Wheat Flour
Chickpea or Garbanzo Bean Flour: This flour, although adding protein to a recipe, makes a gluten-free flour that is perfect for any recipe from muffins to fritters to crumble on top of a guilt-free peach crumble.
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