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Vegan Holiday Cooking Tips

Brooks Halliday December 20, 2016

Holiday cooking and baking used to be synonymous with “bring on the butter!” But this year odds are you have at least one meat-free, dairy-free, ovo-pescatarian, but sometimes vegan—or some combination thereof—in your group. No need to whip up “special” options. Everyone can enjoy a healthy dose of holiday cheer with these better-for-you vegan treats.

If you’ve never dipped your stocking into the world of vegan cooking, don’t be intimidated. Eliminating all animal-derived products isn’t as limiting as it might seem. Vegan-friendly fare - everything from cheese to pastry dough to breakfast sausage – is more widely available than ever.

Check out this vegan ingredient cheat sheet:

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Out: Butter
In: Coconut oil or olive oil for cooking; applesauce for baking. In treats like cakes and cookies, applesauce is a measure-for-measure replacement for butter.

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Out: Eggs
In: Flax or chia seeds. 1 TB of ground seeds + 3 TB warm water = 1 egg; a great alternative binding agent for baking recipes.

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Out: Dairy milk
In: Hemp milk. Hemp milk’s creamy consistency makes it a great measure-for-measure replacement for dairy milk.

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Out: Gelatin
In: Agar-agar, an algae-based gelatin alternative that can be swapped in equal measure for gelatin in vegan holiday treats.

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Out: Heavy Cream
In: Coconut milk. One of the most accessible vegan ingredients around, canned coconut milk is a versatile alternative to cream in both sweet and savory dishes.

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Out: Cheese
In: Nutritional yeast, an inactive yeast with a rich, savory flavor that can stand in for white Cheddar or grated Parmesan. Delicious dusted over holiday popcorn balls.

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Out: Sour Cream
In: Silken Tofu. The rich, creamy consistency of silken tofu makes it a great non-dairy substitute in dips and spreads.

← Vegan Holiday RecipesFeast of the 7 Fishes: An Updated Take on the Italian American Classic →

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