Finding substitutes for animal products is perhaps the trickiest part of vegan cooking, both for a new conscious eater, and for someone who’s been doing this a while. But it can also be a lot of fun to upend some long-held traditions on cooking and baking by using cruelty-free products and getting results that are just as good and usually healthier than their animal-infested versions.Here is a list of vegan substitutes that always work for me. I’ve tried to group them by the animal product they replace. I will add to this list as I experiment with new substitutes, but meanwhile rest assured that I’ve tried and tested them for years now in my vegan kitchen. They work! If you don’t find something here and have a question about what to substitute in a particular recipe, feel free to leave a comment below.
1 EGG
(To replace more than one, just multiply)
1 tbsp of ground flax meal + 3 tbsp of water
I use this most often for baked bread-cakes, like my Banana Nut Bread and Zucchini Bread, and in cookies and muffins.
1/4 cup tofu
(I usually blend my tofu so it is smooth before using it. If you add it as is to a recipe, you might never be able to break the lumps. Tofu works especially well in quiches and pancakes and pastas. It is also a great replacement in scrambled eggs).
3 tbsp aquafaba
I’ve subbed aquafaba in breads and donuts and other vegan recipes that call for eggs, with great results. With patience, it also whips up into a great meringue.
1/2 banana
(I usually don’t use banana unless I want the recipe to be banana-flavored, as in my Banana Cake.)
1/4 cup applesauce
(Applesauce also makes a baked good really moist, so it allows you to cut down on fat in the recipe. It works great in my Carrot Cake.)
Commercial powder substitutes like EnerG
(I don’t use these a lot, but they are handy at times, especially in lighter cookies, like Amaretti. Read package instructions for measures.)
**
1 CUP MILK
(With all the alternatives available, there is really no excuse to use dairy milk. I love soymilk with cereal and in cakes and muffins etc, and I use almond milk instead of milk in many Indian sweets)
1 cup Soymilk
1 cup Rice Milk
1 cup Almond Milk
1 cup Hemp Milk
1 cup Hazelnut Milk
1 cup Coconut Milk (I am not a big proponent of substituting coconut milk in all recipes that call for milk, with the exception of dishes that are meant to have coconut in them. This is because the strong flavor of coconut tends to overpower other flavors.)
**
1 CUP YOGURT(Yogurt substitutes work great in raitas and other Indian foods like biryanis which call for yogurt Commercial soy yogurts are also available in the United States and other parts of the world.)
1 cup silken tofu blended with 2 tbsp lemon juice + 1/4 tsp salt (use more or less lemon juice if you don’t want your yogurt to be too acidic.)
1 cup commercial soy yogurt. Soy yogurts are available everywhere now. Look in the regular refrigerator aisle alongside regular yogurt.
Quick 1 cup cashew yogurt: Make by soaking 1/2 cup raw cashews in 3/4 cup of water for at least 30 minutes, then blending to a smooth paste with juice of 1 lemon and a pinch of salt.
**
1 CUP BUTTERMILK
(Buttermilk substitutes can be used in any recipe that calls for it, including cupcakes, pancakes, and southern-style biscuits)
1 cup soymilk or almond milk + 1 tsp vinegar (I use any I have on hand, from plain vinegar to balsamic to apple cider. Mix and set aside for a couple of minutes to curdle.)
**
1 TBSP BUTTER
(Butter substitutes, like milk and yogurt substitutes, replace all the cholesterol with healthy fats that are better for you. Of course, vegan fats also contain the same number of calories as animal fats, so don’t overdo the use of fats of any kind.)
1 tbsp vegan margarine or “butter”
1 tbsp olive oil or any vegetable oil
1 tbsp vegetable shortening
1 tbsp coconut oil. Coconut does have a strong flavor, so think about whether that flavor would suit your recipe before you substitute)
**
1 TBSP CHEESE
1 tbsp nutritional yeast
(This is most commonly used in pestos, pastas etc. as a cheese substitute and it adds a wonderfully cheesy flavor. It has all the yumminess of cheese minus the bad fats, and, cherry on the icing, it is packed with healthy B vitamins.)
1 tsp miso
(I am a die-hard fan of this Japanese seasoning and use it all the time instead of salt and in place of cheese in pestos and soups. I even add it to quiches, sauces, etc. Always add miso at the end of cooking, since heating miso can kill the wonderful enzymes it has that regulate your digestion).
**
1 TBSP CREAM
1 tbsp cashew cream (blend cashews with enough water to keep blender blades running)
1 tbsp almond cream (blend blanched almonds with enough water to keep blades running)
OTHER DAIRY PRODUCTS
There are commercial brands of vegan cream cheese and vegan sour cream (like Tofutti) that taste and act like the originals. But there also are nifty ways you can create your own “cheesy” flavors without buying overprocessed, over-the-shelf foods.
**
1 TBSP GELATIN: 1 tbsp agar agar flakes or powder
**
1 TBSP HONEY:
1 tbsp maple syrup (Maple Syrup can be a great flavor-enhancer in some treats like oatmeal cookies and even nut breads.)
1 tbsp agave nectar (I love the caramelly taste of agave nectar, and it can be delicious in almost any baked good. Agave nectar also has a low glycemic index and makes a healthy sugar substitute)
**
SUGAR: Gee, you might say (especially if you’re a new vegan)– are you kidding me?
The truth is, most sugar is refined with an animal ingredient called bone char, which is made from the bones of cows. So sorry to rain on your dessert, but no, sugar is not usually a vegan product.
The good news is, there are more delicious alternatives out there. When you shop for sugar, look for turbinado sugar, which is not refined. It is also tastier, in my opinion, and it’s better for you than regular sugar.
Another great alternative is vegan cane sugar that is increasingly available here in the United States. Then there are so many unrefined sweeteners like jaggery or gur used in Indian kitchens, piloncillo in Latino cuisine, and maple syrup, of course. The last three have distinctive flavors, but they are wonderful flavors, so what’s stopping you?
CONFECTIONERS’ SUGAR OR POWDERED SUGAR: This is one I often get questions on because vegan powdered sugar is much harder to find in stores that regular vegan sugar is, and it is an essential ingredient in any avid baker’s pantry. I usually powder my own sugar in a spice grinder– adding a tablespoon of cornflour to a cupful of sugar really helps. If you have a powerful blender, that would work too. But the good news is, there are some brands of powdered sugar that are now out there, like this one, that you can order online.
1 TBSP WORCESTERSHIRE SAUCE: 1 tbsp soy sauce with a smidgen of vinegar to add a slightly tangy note. Vegan versions of Worcestershire sauce are also on the market, but be sure to read labels carefully.
**
THAI CURRY PASTES: Thai curry pastes are great to have on hand for quick curries, but vegans need to watch out because most off-the-shelf products contain animal ingredients. The pastes are super-easy to make at home, and you can’t beat the flavor. Get my vegan, homemade version of the red, yellow and green Thai curry pastes on my DIY spice mixes page. They store forever in the freezer.
Ambica says
November 27, 2013 atHi Vaishali,
Quick question on the flax meal. Do you use pre- ground flax meal? How do you store it?
Thanks
Vaishali says
November 27, 2013 atHi Ambica, I’ve used both but these days I buy the seeds and grind them up myself in a blender. That’s because anything with oils in it can go rancid over time so it’s safer to make the flaxmeal in smaller batches. I usually grind up enough for about a month’s use and keep it in an airtight jar in the refrigerator.
amy says
July 6, 2014 atMany of the nutrients in flax seeds (whole or ground) are degraded by light, so when you store them in your fridge make sure that you use an opaque container.
Anonymous says
December 13, 2013 athi vaishali your recipes are great and inspiring.i have just recently turned into vegan. I live in India I don’t get vegan butter here.how do I substitute butter?
Vaishali says
December 13, 2013 atButter’s usually quite easy to substitute– use margarine or oil, even in cookie and cake recipes. Is there a specific recipe you want to substitute butter in?
Carla says
January 11, 2014 atThanks for clarifying the vegan sugar issue! I never knew that sugar wasn’t vegan!
Lisa says
February 9, 2014 atHi Vaishali, thanks much for sharing these subs. I just recently went vegan and have been struggling to learn so many things — feels like I’m learning to cook all over again, in some ways! I appreciate your blog. All the best, Lisa
Vaishali says
February 9, 2014 atHi Lisa, congrats on choosing vegan. You are going to have a lot of fun discovering new foods! Happy you are finding the blog useful and always feel free to ask if you have questions. Best.
Ahalya says
March 8, 2014 atHey, am in Mumbai, India, I can’t find Earth Balance anywhere here, any leads? I’ve got Godrej’s Vanaspati, that do? Thanks much 🙂
Vaishali says
March 8, 2014 atVanaspati is fine. It’s the same as shortening.
surabhi says
March 9, 2014 athow do you replace khoya?
Vaishali says
March 10, 2014 atSurabhi, it would depend really on the recipe you are trying to replace it in. Cashew paste can be used in some instances. If you have a specific recipe in mind, I might have a more specific answer for you.
Aarti says
October 27, 2016 atHi Vaishali, I want to replace Khoya in a burfi recipe. Do you have any suggestions as to what I can use? Thanks
Vaishali says
October 27, 2016 atHi Aarti, use cashew, powdered very finely.
Jay says
March 24, 2014 atHi Vaishali,
Thanks for this page. It definitely helps us veganize recipes! Will the vegan cakes taste better if the cake and frosting are made couple of days in advance? I have an event on Saturday but will be busy the entire morning that I will not have time to bake and decorate the cake the same day.
Thanks,
Jay
Vaishali says
March 24, 2014 atHi Jay, you can make them in advance, it really shouldn’t change the taste if you refrigerate the cake and/or the frosting for a couple of days. Let them come to room temperature before you decorate. Cheers.
Lakshmi Sharma says
May 5, 2014 atHi Vaishali,
Awesome site. I tried your mango salsa and quiches… Thanks for sharing..
In vegan recipes, I would like to know if there is any flour other than wheat and maida, can be used to make bread. I tried with barley but it didnt come out well… An idea…? Please let me know…
Vaishali says
May 5, 2014 atHi Lakshmi, so happy you have tried the recipes. Barley by itself is not a good substitute for wheat in breads because it doesn’t have as much gluten which gives wheat its binding and rising power. You can try using flours like rye in combination with wheat or– if you want to avoid wheat altogether– try gluten-free breads like this one https://holycowvegan.net/2013/04/gluten-free-sandwich-bread.html. Be sure to follow the recipe closely. Allbest.
sravs says
May 22, 2014 atHI, I didnot really get sugar part. Are you saying, all these years, we are eating ones of cows in our daily sugar? If so, can you advice easily available alternates.
Vaishali says
May 22, 2014 atYes, most white sugar is refined using bone char which comes often from cow bones. You can use unrefined sugar like turbinado and in the U.S. you can buy sugar specifically labeled as vegan. Jaggery, maple syrup and agave are all great sugar substitutes that involve no animals.
varsha says
July 16, 2014 athi vaishali,
this is one of the best vegan blogs i have come across so far 🙂
can you please share how to make faux chicken at home?
Vaishali says
July 16, 2014 atHi Varsha, thanks for you kind words! You can use soy chunks — Nutrela chunks if you’re in India– as a chicken substitute, or you can make seitan with wheat gluten. There is a nice video on it here: http://www.vegetariantimes.com/video/how-to-make-seitan/
Janet Little says
September 27, 2014 atHi Vaishali, thanks so much for your website. My husband and I both went vegan a few months ago when he was battling some health issues. He had been vegetarian for many years so it was not as much of a jump for him (I was definitely NOT vegetarian), although I didn’t do his veggies much justice. I worked full time and found it difficult to come up with anything creative in short time. So I tended to use a lot of pre-made vegetarian items for him. After he was diagnosed with cancer, I emptied the kitchen cabinets, and the fridge & freezer of all animal products, and most of the frozen “vegetarian” entrees that I used to rely on. 99% of what I make now is fresh and I’m amazed at how easy it is to combine the different veggies, grains, beans and spices & come up with great meals. I’m not working now so I have more time to learn, and your website is a Godsend! There are so many spices used in Indian food that have medicinal benefits for him. Right now I am adding turmeric and other spices to his green drinks, but I recently woke up thinking, “why don’t you learn to actually cook Indian food??” I don’t know what the differences are throughout the different regions, but I know this is a great place to start. Your website is much easier (and more personal) than any cookbook. I’m in the process now of getting more of the basic ingredients and will try your Mushroom Biryani first. Thanks again!
Vaishali Honawar says
September 29, 2014 atDear Janet, thanks for your lovely message. It is so true that spices have a ton of medicinal benefits. Turmeric, of course, being the best, because it offers protection from so many diseases, including cancer. Please feel free to ask if you have questions as you go through the recipes. And here’s wishing you and your husband a very delicious journey to good health and a long life! 🙂
geetha says
October 4, 2014 atHi Vaishali,
Do you make yoghurt at home?After reading your blog about Amul cheese,I am trying to be vegan.I love yoghurt and the plain soy yoghurt is too sweet for me.Have you any suggestions? Also,where can I get miso? I live in Canada.Thank you for the informative blog for a new vegan.
Vaishali Honawar says
October 5, 2014 atHi Geetha, my thayirsaadam or curd rice post has a recipe for tofu yogurt. It is great with raita too. https://holycowvegan.net/2010/08/vegan-curd-rice-dahi-annam.html. And miso should be available at any Asian store or a natural foods store like Whole Foods. I am so happy you are trying out vegan options. 🙂
Sangita Kalarickal says
October 8, 2014 atHi Vaishali am dying to try one of your recipes, but it calls for pastry flour which I’m having a hard time find. Is there any substitute for pastry flour?
Vaishali Honawar says
October 8, 2014 atHi Sangita, use half all purpose and half regular whole wheat flour. Should work just fine. Cheers.
geetha says
October 9, 2014 atHi Vaishali,
Is molasses also produced using bone char? I was wondering if i can replace sugar with it. Turbinado sugar is slightly expensive. Thank you for all the support.
regards,
geetha.
Vaishali Honawar says
October 9, 2014 atHi Geetha, molasses is perfectly fine– it is not refined using bone char. You can also use the Indian jaggery in some sweets. I buy my vegan cane sugar or turbinado sugar at Costco where it is available at fairly economical prices.
geetha says
October 9, 2014 atHi Vaishali,
Thanks a lot for the tips.I shall get the sugar from our Costco.I shall continue using molasses with a clear conscience.:)
regards,
geetha.
geetha says
October 22, 2014 atHi Vaishali,
Is nutritonal yeast same as the regular yeast one uses in baking?If not,where will it be available?Instead of ghee,what can I use? Thank you for all the help.
regards,
geetha.
Vaishali Honawar says
November 10, 2014 atHi Geetha, nutritional yeast is very different– it looks flaky instead of granular, and is rather cheesy tasting. If you live in the United States, you should be able to find it at a Whole Foods or any health store, or online. And the best substitute for ghee is any old vegetable oil, although for sweets I sometimes use nut oils, like walnut or almond. All the best.
geetha says
November 10, 2014 atThank you,Vaishali. Hope you are well.
Diane Young says
February 7, 2015 atHello,
I am a lifelong vegetarian but have a food allergy to eggs and can no longer eat dairy due to sensitivities, I also have food problems with soy products. anyway, glad to be vegan now. Wanted to for a long time but was too lazy to figure it out. Now I have to. Would you please recommend a tofu alternative for such things as smoothies. Also, when it calls for cheeses, such as ricotta ? I also cannot eat any yeasts, so I would like an alternative other then nutritional yeast for cheese in recipes. thank you so much for any help you can provide.
Vaishali Honawar says
February 11, 2015 atHi Diane, you might want to use nuts or seeds. Nuts and seeds are higher in fats, but they are of course good fats and if used in moderation you should be fine. For smoothies, I’d just blend a handful of cashews along with the fruits in a powerful blender. As for nutritional yeast, I sometimes use miso (white miso works the best here) as a cheese alternative in pestos and it works really well.
Diane says
February 12, 2015 atHello, thanks so much for answering my question. I really appreciate the suggestions!
Myka says
May 12, 2015 atDo you have any 100% whole wheat recipes not using any all purpose flour?
Vaishali Honawar says
May 12, 2015 atYes, you can find plenty in my eggless baking archives, including breads, cookies and cakes. https://holycowvegan.net/eggless-baking
Crissi says
July 30, 2015 atI wanted to make some zucchini bread that calls for Greek yogurt. Could I use tofu instead?
Namita says
October 8, 2015 atVaishali:
I LOVE the vegan twist on Indian comfort food. I am new to the vegan life (was a vegetarian), but the array of recipes are amazing. You have inspired me!
Ruvana says
February 12, 2016 atHi Vaishali, super excited to have stumbled upon your website..loved reading all this info..I really want to drop dairy out of my life but alternatives might not work as well is making me worrisome..indian chai being one, boiled milk before sleep with family, making kheers, samiaan, dahi..what to do??
Vaishali says
February 17, 2016 atHi Ruvana, I make chai with vanilla soymilk and it’s fabulous. I’d never go back to the dairy version. You can also make kheers, semiya payasam and lots of sweets with nut milks or soymilk. Check out my Indian vegan sweets page for inspiration. Also if you miss dahi rice, you’ll fall in love with this vegan version: https://holycowvegan.net/2010/08/vegan-curd-rice-dahi-annam.html
Lobna says
March 16, 2016 atHi Vaishali,
Thanks a lot for the helpful info. Non-dairy yogurts and tofu are not available where I live. Do you know of any other possible substitutes for greek yogurt? There is a blueberry muffin recipe that I really want to try, but it includes greek yogurt. I was wondering what I can substitute it with.
Andrea Preece says
March 30, 2016 atI love the recipes and options, I have been vegetarian for many years, organic and cruelty free options as I am aware, but to be too cruelty free, for the love and respect of all animals I am making the transition to vegan. As a person who does not care to cook, I am happy to eat limited and even raw, and seeking protein based options and dairy options such as coconut yogurt. I Iook forward to following your recipes and love Indian recipes. Thank you for sharing and spreading awareness, Long for the day when all animals are free to live the live they deserve and at the same time leaving more than enough food to feed the worlds population, Namaste, Andrea
Jaishree says
May 21, 2016 atHi Vaishali, I happened to stumble upon your blog while hunting for a vegan curd recipe. I have tried making curd with peanuts, rice but was never able to get over the curd craving . Being a tamilian, curd rice with pickles was the one single item I was missing. I also tried grinding cashews, tofu and adding a tbsp of lemon juice and salt. Can I use this concoction as curd or for some other recipe. Pls suggest. I didn’t try it with rice.
Rosanne says
July 19, 2016 atHi Vaishali, greetings from Gibraltar! Have you a subsitute to use instead of yogurt to create a cucumber cold soup? The soup requires onion, cucumber, lemon juice, olive oil, salt, pepper and fresh mint. Need to substitue the yogurt to low fat vegan option if possible. Thanks 🙂
Vaishali says
July 19, 2016 atHi Roseanne, Try blending some tofu with lemon juice as a replacement for yogurt. It works in most dishes. Cheers.
geetha ramaiah says
July 23, 2016 atHi Vaishali,Thank you for all the lovely recipes.I was wondering if you have any suggestions for paneer substitution.Thank you in advance.
Bec Wiles says
July 25, 2016 atHi Vaishali
I’m in Australia, and trying to make an Idli recipe, they call for sour curd, would you suggest using a soy yoghurt for this?
Thanks so much! Bec
srini says
August 9, 2016 atHi Bec,
Idli doesn’t need sour curd. But you would have to lentils (moong dal I think) and rice are soaked in water and ground together and fermented. The bacteria needed for fermentation is naturally occurring in the lentils. Sorry, I don’t know the exact recipe but you can look up for another recipe that kind of goes like what I mentioned.
Thanks,
Srini.
lili says
September 11, 2016 atWhat substitutes do you have for a WFPB diet that cut out Oil, Salt, & Sugar? At Least the Best Minimally Processed
Pam says
May 20, 2017 atIs there a reason you don’t list coconut milk as an all purpose milk substitute? This is by far the most widely available and least expensive where I live. I’d like to avoid almond milk given what I’ve read about the excessive water resources used to produce almonds, and the other milks listed are good but a little harder to find. ( Although rice milk is also pretty easy to get )
Vaishali says
May 22, 2017 atHi Pam, you can substitute with coconut milk, that’s fine. I have to update this list, and I will add it. One reason I personally tend not to use coconut milk much in recipes is because of the strong coconut flavor that any coconut product inevitably has. I am not crazy about it in sweet recipes except those that are specifically meant to have coconut in them.
Mary says
August 25, 2017 atIs there a sub for khola
Srishti Gupta says
October 7, 2017 athello Vaishali, I am glad to find a Indian vegan. As you know Indian dishes includes a lot of dairy products. Diwali is here and I need your help. I love gujhiya which is also called as kalanjali. what alternative can i use for khoya? and for gulab jamun? Is vanaspati a good replacement for ghee, because I am gonna make besan ki laddu which require a lot of ghee but i just don’t know if it will do great with vanaspati ghee. please let me know what can I use.
Vaishali says
October 12, 2017 atHi Shristi, I just posted a recipe for karanji, which is the same as gujiya, but with a slightly different filling. You can do what I did and use a mix of cashew powder and coconut to substitute for the mava filling in the gujiya.
I have a recipe for vegan gulab jamun on the blog. Check it out. And for besan laddu, use oil instead of ghee. It won’t make a huge difference. Don’t use vanaspati unless you are sure it’s trans-fat-free.
Thrisha Dharshini says
October 13, 2017 atJust a question, if sugar isn’t vegan, then how about store bought products such as jam or bread?
Vaishali says
October 13, 2017 atHi Thrisha, sugar can be a very tricky issue for vegans. While some manufacturers use bone char to refine sugar, others don’t, and it’s virtually impossible to track what sugar on the market is vegan and what is not, unless you are using unrefined sugars like turbinado. The same extends to jams and breads which list sugar as an ingredient. You might find artisanal breads and jams that are clearly labeled vegan. Or make your own.
Alex Milan says
December 6, 2017 atIs raw sugar a vegan option?
Thank you so much for this list, Vaishali!
Chetna says
December 27, 2017 atHi Vaishali,
I’m a north Indian, living in Ahmedabad, India. My 6 year old daughter has been recently diagnosed with gluten sensitivity, she was already milk intolerant since last 4 months.
It’s reassuring to read some of your recipes like arbi parantha, since your cooking style matches mine.
Would be reading your blogs frequently to gather tips from your cooking. Would like to know your almond milk recipe for now.
Chetna
Vaishali says
December 27, 2017 atHi Chetna, welcome to the blog! My recipe for almond milk is really simple– one cup of almonds to four cups of water (use filtered), blend, and strain. You might want to soak the almonds in the water for a few hours, if you don’t have a high-powered blender. You can also add some dates to the blender, if you want the milk lightly sweetened.
I post tons of gluten-free recipes, and especially cookies, which your daughter might enjoy.
Jessica says
March 19, 2018 atHi Vaishali!
I love your site, and thank you for all the great tips making my vegan switch easy & fun.
I’d love to know if you have a substitute vegan option for ghee in cooking Indian food?
Thank you,
Jessica
Veena says
May 11, 2018 atThanks a mill. for these substitutes, especially for yogurt/buttermilk. I give Indian cooking lessons and cook Indian (am Indo-Canadian born in a veggie family in India) and dairy substitutes for Indian food are so important to have.
Soya based yogurt is a bit more expensive and sometimes has vanilla etc even the natural flavour (here in Canada)
I am experimenting with homemade vegan yogurt and will get there eventually in terms of thickness/texture I think.
I have cooked some of your recipes. They are great. Thanks a lot of your hard work and effervescence!
Discover More says
December 9, 2018 atAfter I originally left a comment I appear to have clicked the
-Notify me when new comments are added- checkbox and now whenever a comment iss addded I recieve fur emails
with the same comment. Is there a means you are able tto remove me from that service?
Appreciate it!