Vegan Swaps

Tested plant-based substitutes with exact ratios and brand picks.

Vegan Aioli (Creamy Garlic Sauce, Two Ways)

Rich, garlicky vegan aioli made from aquafaba or vegan mayo. Ready in 5 to 15 minutes with pantry staples. Perfect for dipping and spreading.

Vegan Brown Butter (Nutty, Toasty, and Easy to Make)

Learn how to make vegan brown butter with a nut butter boost. Rich, nutty, toasty flavor in under 10 minutes. Works in baking, pasta, and more.

Vegan Caesar Dressing (Creamy, No Anchovy)

A creamy, briny vegan caesar dressing made with soaked cashews, capers, and nori. Ready in 15 minutes, no anchovies needed.

Vegan Cheese Sauce (Cashew or Potato-Carrot, Pourable)

A creamy, pourable vegan cheese sauce made from cashews or potato and carrot. Ready in 15 minutes and perfect for nachos and pasta.

Vegan Nutella (Homemade Chocolate Hazelnut Spread)

Make silky vegan Nutella from scratch with just 5 ingredients. Better than store-bought, 100% dairy-free and ready in 30 minutes.

Vegan Scrambled Eggs (Tofu Scramble That Actually Tastes Eggy)

Fluffy, eggy tofu scramble ready in 10 minutes. Kala namak and nutritional yeast are the secrets. Plus a JUST Egg style mung bean variation.

Homemade Almond Milk (Creamy, Not Watery)

Homemade almond milk that comes out creamy, not watery. Get the blanched-almond ratio, sweet and vanilla versions, store-bought tips, and pulp uses.

Aquafaba: The Chickpea-Water Egg Substitute

Aquafaba is the liquid from a can of chickpeas, and it whips like egg whites. Here are the exact ratios, the whipping tips, and the uses that actually work.

Cashew Cheese (Spreadable and Aged Versions)

Cashew cheese two ways: a five-minute spreadable bowl and a cultured aged wheel with real tang, plus herb coatings, board tips, and the best store brands.

Homemade Cashew Milk (No Straining Needed)

Cashew milk you blend in one minute with no nut bag and no straining. Get the thin vs creamy ratios, sweet and vanilla riffs, uses, and shelf life.

Flax Egg: The Recipe and When It Actually Works (and When It Doesn't)

1 Tbsp ground flaxseed + 3 Tbsp water, rested 5-10 min. It's a binder, not a magic egg swap. Here's exactly when to use it and when to try something else.

How to Make Oat Milk at Home (Without the Slime)

A real oat milk recipe that actually works: rolled oats, cold water, 35 seconds of blending. Learn why homemade goes slimy and when to just buy the carton.

Homemade Soy Milk (and How to Lose the Beany Taste)

How to make soy milk at home that does not taste beany. The soak, blend, strain, and cook method, plus sweetened and barista versions and okara uses.

Vegan Bacon: 4 Ways That Actually Taste Smoky

Vegan bacon four ways, from tempeh to rice paper, coconut, and mushroom, with one smoky-sweet marinade, crisping tricks, and the best store brands.

Vegan Bechamel (Silky White Sauce, No Dairy)

Vegan bechamel done right: a vegan butter and flour roux whisked with warm soy milk, nutmeg, and nooch. Plus the no-lump method and a cheese-sauce variation.

Vegan Butter: A Real From-Scratch Recipe (Plus What to Look for in Store-Bought)

Regular butter is always dairy. Here's how to make real vegan butter at home with coconut oil and plant milk, plus what to look for in store-bought.

Vegan Buttercream Frosting (Silky, Not Greasy)

Vegan buttercream that pipes clean and never tastes greasy: the right vegan butter, the powdered sugar ratio, a Swiss aquafaba version, plus chocolate and coloring.

Vegan Buttermilk: The 2-Ingredient Swap for Any Recipe

Vegan buttermilk is just plant milk plus an acid, and it's a 1:1 swap for the dairy kind. Here's the exact ratio and the milk that curdles best.

Vegan Caramel Sauce (Coconut, 4 Ingredients)

Vegan caramel made from coconut milk and brown sugar, no dairy. Get the 4-ingredient sauce, a no-cook date version, salted caramel, and the best brands.

Vegan Cheddar Cheese (Sliceable and Meltable)

Vegan cheddar that slices and melts: a firm cashew block set with agar, the color and tang fixes, and the best store brands for mac and grilled cheese.

Vegan Chicken (Seitan and Soy Curl Methods)

Vegan chicken two ways: hand-pulled shredded seitan and rehydrated soy curls, seasoned with poultry herbs and good broth. Plus the best store brands.

Vegan Chocolate Ganache (2 Ingredients)

Vegan ganache from just dark chocolate and coconut cream. Get the exact ratios for glaze, truffles, and frosting, plus how to fix a split batch.

Vegan Chorizo (Smoky Soy or Walnut Crumble)

Vegan chorizo made from scratch with TVP or walnut-mushroom crumble, smoked paprika, and lime, plus the best Soyrizo and Upton's brands and how to use it.

Vegan Condensed Milk (Sweetened, From Scratch)

Vegan condensed milk made from scratch: simmer coconut or oat milk with sugar until thick and caramelly, plus the best store-bought brand and uses.

Vegan Cream (Single, Double, and Pouring)

Vegan cream sorted: cashew cream for pouring and cooking, chilled coconut cream for whipping, a soy-and-oil double cream, plus the best store brands.

Vegan Cream Cheese From Scratch, Plus the Best Store-Bought

Vegan cream cheese is easy to make from soaked cashews. Here's my cultured and quick recipe, why dairy cream cheese isn't vegan, and the best brands to buy.

Vegan Evaporated Milk (Easy Stovetop Swap)

Vegan evaporated milk in one pan: reduce unsweetened soy or oat milk by half until thick. No sugar, unlike condensed milk, plus the best store-bought brand.

Vegan Feta (Briny Marinated Tofu Feta)

Vegan feta from pressed firm tofu and a salty, tangy brine. The crumble-perfect recipe, the brine ratio, best store brands, and Greek salad uses.

Vegan Fish and Seafood Substitutes That Work

Vegan fish that actually tastes of the sea: marinated tofu and banana blossom with nori, hearts of palm crab cakes, jackfruit, plus the best store brands.

Vegan Ground Beef Substitutes (and a From-Scratch Version)

Vegan ground beef done right: TVP, walnut-mushroom mince, lentil crumble, and Beyond, Impossible, and Gardein compared, plus a from-scratch taco meat recipe.

Vegan Heavy Cream: What to Use for Cooking and Whipping

Vegan heavy cream done right: cashew cream for pasta and soup, chilled coconut cream for whipping, plus the best store-bought brands and exact ratios.

Vegan Honey Substitutes That Actually Work

A vegan honey substitute for every job: agave, maple, date and rice syrup, plus apple vegan honey brands and a homemade recipe, with real ratios.

Vegan Ice Cream Base (No-Churn and Custard Methods)

Vegan ice cream base two ways: a rich cashew-coconut custard for the churn and a 3-ingredient no-churn method, plus how to keep it scoopable not icy.

Vegan Marshmallow Fluff (Aquafaba Magic)

Vegan marshmallow fluff from whipped aquafaba and hot sugar syrup. Glossy, spreadable, no gelatin or egg, plus the brands worth buying and storage tips.

Vegan Mayo: The From-Scratch Recipe That Actually Works (Soy Milk Magic)

Regular mayo is made with eggs, so it's not vegan. Here's the soy milk version I make weekly, why it emulsifies so well, and how to rescue a broken batch.

Vegan Mozzarella That Actually Melts

Vegan mozzarella that melts and stretches: a cashew and tapioca recipe, why dairy mozz isn't vegan, the best store brands, and pizza and caprese tips.

Vegan Nacho Cheese Sauce (Pourable and Gooey)

Vegan nacho cheese that pours warm and pulls into gooey strands, built from cashews or potato and carrot with jalapeno brine, nooch, and the right spices.

Vegan Parmesan (the 5-minute cashew kind I actually keep on hand)

Real parmesan isn't vegan, it's cheese made with animal rennet. Here's the 4-ingredient cashew version I use instead, plus the ratio that matters.

Vegan Pepperoni (Seitan, for Pizza That Crisps)

Vegan pepperoni from scratch with vital wheat gluten, tomato paste, and fennel, steamed then sliced thin so it cups and crisps on pizza. Plus the best brands.

Vegan Pesto (No Parmesan Needed)

Vegan pesto in 10 minutes: basil, garlic, olive oil, and nutritional yeast for the cheesy hit. Nut swaps, the best store-bought brands, and how to use it.

Vegan Queso (Cashew and Potato Versions)

Vegan queso two ways: a rich blended cashew dip and an oil-free potato-carrot version, both with nooch and spices, plus the best store brands.

Vegan Ranch Dressing (Creamy and Herby)

Vegan ranch is easy to make with a cashew or vegan-mayo base, fresh dill, garlic, and a quick plant-milk buttermilk. Recipe plus the best store brands.

5-Minute Vegan Ricotta (Tofu and Almond Versions)

Vegan ricotta in 5 minutes: a crumbly tofu version and a creamy almond one, plus texture fixes, the best store-bought brands, and how to use it.

Vegan Sausage From Scratch (Seitan Method)

Vegan sausage from scratch using vital wheat gluten and beans, steamed into Italian or breakfast links. Plus the best store brands and how to grill it.

Vegan Sour Cream That Actually Tastes Tangy

Vegan sour cream is easy to make from soaked cashews, lemon, and vinegar. Here's my from-scratch recipe, a tofu version, and the best store-bought brands.

Vegan Whipped Cream (Coconut and Aquafaba Methods)

Vegan whipped cream two ways: stiff coconut cream whipped with sugar, or light aquafaba foam. Plus which to use when and the best store-bought brands.

Vegan Yogurt From Scratch (Thick and Tangy)

Vegan yogurt is easy to culture at home from soy or coconut milk. Here's my from-scratch recipe, how to get it thick, the best brands, and fixes for runny batches.