Sustituciones de Ingredientes

Buttermilk (1 cup)

• 1 cup milk + 1 tbsp lemon juice

  Let sit 5 min

• 1 cup milk + 1 tbsp white vinegar

  Same approach

• ¾ cup yogurt + ¼ cup milk

  Thicker mouthfeel

Egg (1 large)

• ¼ cup applesauce

  Best for cakes & muffins

• 1 tbsp ground flax + 3 tbsp water

  Rest 5 min — vegan binder

• ¼ cup mashed banana

  Adds banana flavour

• 3 tbsp aquafaba

  Excellent for meringues

Baking powder (1 tsp)

• ¼ tsp baking soda + ½ tsp cream of tartar

  Most reliable swap

• ¼ tsp baking soda + ½ cup buttermilk

  Reduce other liquid by ½ cup

Sour cream (1 cup)

• 1 cup plain Greek yogurt

  Same texture, slightly tangier

• 1 cup cottage cheese + 1 tbsp lemon juice (blended)

  Better for dips than baking

Brown sugar (1 cup)

• 1 cup white sugar + 1 tbsp molasses

  Mix until uniform

• 1 cup white sugar + 1 tbsp maple syrup

  Slightly mapler taste

Cornstarch (1 tbsp)

• 2 tbsp all-purpose flour

  For thickening sauces

• 2 tbsp arrowroot powder

  Equally clear, more delicate

Heavy cream (1 cup)

• ¾ cup milk + ⅓ cup melted butter

  Not whip-able

• 1 cup coconut cream

  Dairy-free; subtle coconut flavour

Self-raising flour (1 cup)

• 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt

  Sift together before using

Vanilla extract (1 tsp)

• 1 tsp maple syrup

  Similar warmth

• 1 vanilla bean, scraped

  Most authentic — and pricier