18 Super Useful Vegan Cooking Tips & Hacks


Whether you’re a newbie or a veteran Vegan, these super useful cooking tips will always come in handy.

  • To prepare buttermilk, simply add vinegar to any non-dairy milk.



    Instructions to make 1 cup buttermilk
Add 1 tablespoon each of lime juice, lemon juice, white/apple cider vinegar in a cup.
Add your favorite non-dairy milk and fill the cup.
 Stir and allow to rest for 5 minutes.

  • These milk substitutes have different textures and can be used in a wide range of cooking applications.

Almond Milk – Thick Texture [Cereal, Coffee, and Sipping]
Hazelnut Milk – Thin Texture, Strong Flavor, and Aroma [Great in Coffee]
7 Grain Milk – Thin Consistency [Great for Smoothies and Cereal]
Oat Milk – Thick and Grainy [Great for cookies]
Hemp Milk – Thick and Creamy Texture [High in Omega fats and Calcium]
Rice Milk – Watery Texture, Plain and Sweet Flavor [Cereal and Smoothies]
Soy Milk – Creamy Texture, High in Protein [Good for Buttermilk]
Coconut Milk – Thick and Creamy Texture [Perfect for Icecreams and Desserts]

  • Substitute eggs with these ingredients.


  •  To replace whipped cream, simply refrigerate coconut milk overnight and whip.

Instructions

Fridge 1 can of coconut milk overnight.
Also, chill an empty bowl.
Open the can and scoop the solid coconut cream into the bowl. Discard the water.
Add 1 tablespoon sweetener and 1/2 teaspoon vanilla extract. Beat the cream until smooth and fluffy.

  • You can prep vegan mayo using silken tofu.

Instructions to make 1 cup mayo:

Drain 1/2 block (8 oz.) silken tofu and rinse under running water.
Transfer to a blender or food processor.
Add 2 tablespoons of neutral tasting vegetable oil (like canola), 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon sweetener (optional)
 Blend until smooth and creamy. Use when needed. It can be stored in the fridge for 5-6 days.

  • Deep fry refrigerated biscuits to make vegan biscuits.

Items needed:

1 can of store bought biscuits
1/2 cup Cooking oil (canola, vegetable)
Any sugary powder, sugar candy, cinnamon
1 chopstick
1 medium pot

Instructions:

Heat the pot over medium heat settings. Pour 1/2 cup oil.
While the oil is heating, poke a hole into the middle of each biscuit.
Once hot, drop 3-4 biscuits in the oil. Using a chopstick, poke again into the middle. Deep fry until one side is brown. Flip and brown the other side. Remove from the pot repeat the same for the remaining biscuits. (Add oil if necessary)
Dip each doughnut in sugar powder and cinnamon.

  • Use cashews to make heavy cream.

Ingredients [Makes 2.5 cups]

2 cups whole cashews – Soaked overnight
1 cup almond milk
1/4 cup water

Instructions

Transfer soaked cashews to a food processor.
Add 1 cup almond milk and process until smooth.
Add water and process some more to achieve the desired consistency.

 


  • You can substitute butter with avocado while baking.

You can substitute avocado for butter in a 1:1 ratio. Simply scoop out the avocado and mash it in a small bowl.

NOTE: Since butter and avocado don’t melt the same way, the avocado won’t coat the dry ingredients as the butter would. So consider increasing the wet ingredients a bit to compensate.


  • Replace cheese with nutritional yeast.

Nutritional yeast is gluten free, dairy free, and contain 18 different amino acids.

Nutritional yeast flakes can be used in a variety of ways to mimic cheese flavorings. It has nutty and cheesy taste, making it an ideal cheese replacement for many recipes. Some of its uses are:

Topping for popcorn, instead of butter and salt.
For pizza – Sprinkle a light layer of nutritional yeast onto pizza just after it leaves the oven.
Adding nutritional yeast to a soup gives it a creamy texture.
On baked or in mashed potatoes.
Can be used as cheesy pasta sauce.
Add nutritional yeast to your favorite breakfast for a cheesy and buttery texture.

  • Accidentally Vegan Salts.

These accidentally vegan salts will provide smokey and “meaty” flavor to a dish. Link here.


  • When making almond milk, avoid discarding the pulp. You can dry it out and use it as almond flour.


  • Honey Replacement.

1 tablespoon honey can be replaced by 1 tablespoon maple syrup. Make sure it is 100% pure maple syrup as a partial syrup will have a different viscosity and much water content.


  • Make your own sour cream.

Ingredients [Serves 1 cup]

1 can coconut milk – chilled
1 tablespoon lemon juice
1/2 tablespoons apple cider vinegar
1 teaspoon extra virgin olive oil
Kosher salt, to taste

Instructions

Open the canned milk and discard the thin liquid milky part.
Transfer the thick coconut cream into a bowl.
[Optional – If you want to reduce the coconut flavor, simply add 1/4 cup of any nondairy milk to the bowl]
Add small quantities of lemon juice and apple cider vinegar. Mix well and taste to see if you’re OK with the sour. If not, add more.
Mix in 1 teaspoon oil and kosher salt.
Mix well and refrigerate for 40 minutes. Store in an airtight container.

  • Blend frozen bananas to make ice cream.

Simply blend together frozen banana with one or more of these ingredients.

Cocoa powder
Frozen berries
Ripe mango
Peanut butter
Vanilla essence
Maple syrup

[Note – We recommend cutting a whole banana into chunks and then freezing them.]

[Note – If your blender fails to make the ice cream smooth, simply add some dairy-free milk and allow the banana to defrost a little.]


  • Blend silken tofu to make desserts.

Blending silken tofu with melted dark chocolate makes a delicious chocolate mousse.

Ingredients

200 gm. (7 oz.) dairy-free dark chocolate
600 gm. (21 oz.) silken tofu
5 tablespoons maple syrup
1 lime zest
1 tablespoon vanilla essence
1 tablespoon dark rum
1/4 teaspoon sea salt

Instructions

Melt the dark chocolate using a double boiler. [Or simply microwave it for 1 minute]
Meanwhile, squeeze out excess moisture from the silken tofu. You can use a tea towel to squeeze.
Add the tofu to a food processor along with the remaining ingredients. Process for 1-2 minutes, or until smooth.
Add the melted dark chocolate and pulse until silky.
Transfer to a cup(s) and refrigerate for 20-30 minutes.

  • Give it a finishing touch.

Apart from regular toppings, sometimes adding a finishing oil like flavored olive oil, chili oil, sesame oil or even herbs, nuts or seeds can elevate the taste of the dish.


  • But, is it Vegan?

The BIG question, now answered. The app “Is it Vegan” will scan a product’s barcode and will tell you if it’s Vegan or not.


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