These are easy replacements.  You can easily “veganize” just about any dish using these tips.



Milk. Replace milk with the non-dairy choice that you like.  I use non-sweetened almond milk.  Other options include soy milk, hemp milk, and more.

Buttermilk.  Use plant based milk, 1 cup.  Add 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar.  Pick one!  Let it sit for 5 minutes.

Cream. Use coconut milk (if it works to be sweeter) or use blended pre-soaked cashews to add a thickness to a sauce.

Butter.  Use a vegan butter replacement such as Earth Balance.

Sour Cream. Make your own or buy tofutti sour cream.  I have a sour cream recipe on here.

Mayonnaise. Just Mayo or Veganaise or make your own.

Worstershire Sauce. Amy’s sells a vegan sauce



Eggs.   Use firm tofu and some black himalayan salt to replace an egg for egg salad or a breakfast scramble.  I also like adding turmeric because it is healthy and adds a nice color to the tofu.

Egg in baking.  Use flax seed and warm water or silken tofu.  You can also used mashed ripe bananas.  The easiest to me is to use 1 tablespoons of ground flax seed and add 2 tablespoons water.  Mix and let set. That is one egg.

Egg wash.  Use almond milk.

Egg for coating with bread crumbs or corn meal.  Make a mixture of almond milk and flour.  Whisk.


Ricotta.  Tofu.  Nutritional yeast. Blend.  See recipe on this site.

Parmesan.  Easy, blend nutritional yeast and cashews.  See recipe on this site.

Cottage Cheese.  Mix in blender 1/3 cup non-dairy milk, 1/3 cup of sunflower oil, 1 chopped garlic clove, and 1/2 tsp salt. Blend on high 7 minutes.  Pour into a bowl.  Mix in 1 tsp lemon juice, 2 tsp dried parsley, and 3 cups of firm tofu. Mash and mix.

Bechamel Cheese.  Soften 1/4cup of Earth Balance butter in a pot on the stove.  Use low heat, do not boil. Stir in 6 tablespoons of chickpea flour and 1 and 1/2 tsp of salt.  Stir over heat to make a roux. Slowly add in 3 cups of soy milk (do not use almond or other milks).   Bring to a boil.  Turn of heat and place in blender.  Add 3/4 cup of Nutritional Yeast.  Blend. Slowly pour in 1 cup of Canola Oil.

Cheddar/Swiss/Mozarella-  You can make your own or buy vegan cheeses.



In general, most meats can be replaced by various plant based options.  The success will depend on the individual dish.  Consider using mushrooms, eggplants, tofu, seitan, tempeh, Soy Curls, cauliflower, and beans as alternatives to meats.

Beef.  You can use tempeh or seitan to replace beef… There are many vegan hamburgers on the market. Gardein makes beef tips.  There are many vegan beef crumbles on the market to replace hamburger.  You can also use Textured Vegetable Protein (TVP).  And of course you can use portabella mushrooms as a direct replacement for steaks.  Or make your own replacement from wheat gluten.

Pork.  Jack Fruit (canned in brine water) is often used as a substitute for pork, do not use the packed in syrup can… that is really sweet.  Gardein sells a great pork replacement.

Chicken.  Butler’s Soy Curls makes a great chicken replacement.  Gardein also sells chicken patties and strips. Cauliflower also works well, specially when breaded and fried or baked.  Also tofu of course.  And chicken made from wheat gluten.

Fish.  Gardein fish is a great replacement I use in tacos and fish sandwiches.

Bacon.  There are so many bacon recipes, most of the taste of bacon comes from the flavorings.  Substitutes include thin sliced tofu, rice paper, coconut based, mushroom, and more.