Egg and Dairy Replacements for Vegan Baking

When using the table below, think about the overall flavor and texture of the baked good.  When replacing butter it is best to experiment with less than the amount called for in the recipe.  Sometimes, especially when using fruit purees, you will want to balance the flavor with spices.

Egg Replacement	Butter Replacement	Milk Replacement
Half of a mashed banana + 1/4 teaspoon baking powder 1/4 cup silken tofu + 1/4 teaspoon baking powder 3 tablespoons vegan mayonnaise + 1/4 teaspoon baking powder 1 tablespoon of tapioca starch + 1/4 teaspoon baking powder + 3 tablespoons water 1 tablespoon arrowroot starch + 1/4 teaspoon baking powder + 3 tablespoons water 2 tablespoons ground flax seeds + 1/8 teaspoon baking powder + 3 tablespoons water look for commercially available powdered egg replacements	light olive oil [use slightly less than amount of butter called for in recipe] organic vegan shortening grapeseed oil canola safflower oil fruit puree – applesauce, pumpkin, squash, sweet potatoe solid coconut oil	soy milk almond milk rice milk coconut milk apple juice or cider orange juice for buttermilk use 1/2 teaspoon fresh lemon juice or light vinegar