Question
What tools and techniques does Carolyn Scott recommend for creating vegan treats at home?
Answer
Creating vegan treats at home can be a delightful experience! Here are some tools and techniques I recommend:
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Know Your Egg Replacements: Eggs are used in baking to bind, add moisture, and help with rise. In vegan baking, the best replacement depends on what you’re making. For fudgy brownies or dense cookies, mashed banana or applesauce works like a charm. For structure in cakes or muffins, go with a flax egg. Chia seeds, pumpkin purée, and even silken tofu can also do the trick.
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Use Non-Dairy Milk: Almond, oat, soy, coconut, cashew—there’s a non-dairy milk for every need. If you want something creamy and neutral, oat milk is a crowd-pleaser. Soy milk mimics the texture of regular milk best in baked goods. And if you’re going for something richer, full-fat coconut milk adds decadent flavor and body.
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Butter and Sweeteners: Ditching dairy butter doesn’t mean giving up on flavor. Vegan butter, coconut oil, avocado, and even nut butters can be used to create a smooth, buttery texture. As for sweeteners, go for maple syrup, agave nectar, or date syrup to keep things natural and delicious.
Remember, vegan baking is all about creativity and experimentation. Don't be afraid to try new things and have fun with it! What kind of vegan treat are you thinking of making?