“Cheese” Sauce

This recipe is adapted from one posted by SusanV on FatFree Vegan Kitchen.  I didn’t have all of the ingredients so, as usual, I made crazyish substitutions and hoped it would turn out…. and it tastes good!  I’m using it in an also-modified version of SusanV’s eggplant parmesan recipe

“Cheese” Sauce

  • half a block of extra-firm tofu
  • 1/2 cup vegetable broth (I like Pacific Natural Foods brand)
  • 1/4 cup raw cashews
  • 1 tsp. onion powder
  • 1 1/2 tbsp. nutritional yeast flakes
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. corn starch

Just put it all in a blender and turn it on- doesn’t get easier than that!

Note: this recipe contains a few processed ingredients, the most notorious of which is tofu.  While I have GREATLY reduced my consumption of soy and soy products, including tofu, I will still eat it occasionally.  Please don’t crucify me, soy protesters!

How to Replace Eggs When Baking

courtesy of karmafreecooking.files.wordpress.com

Apparently I have become somewhat known at work for my healthy diet (or attempts at least).  Today someone let me know that there were some vegan muffins in the office.  “What does vegan mean?” they asked me, and when I told them that it meant no meat, dairy, or eggs, they wanted to know what is used in place of egg as a binder when baking.

What do you use anyway?  Well, there are actually quite a few options out there.  Some popular ones are applesauce, other fruits like mashed banana, and tofu (it won’t fluff, but it does have the right texture and can take on any taste).  You can also use flaxseeds and water.  I have never personally tried the flaxseed one, but it looks interesting and I really should.

One thing to consider when deciding on an egg replacement for a recipe that calls for eggs is what the egg was needed for anyway.  Is it binding, fluffiness, taste?

What eggs do:

Provide fluffiness in cakes

Moisten and bind in muffins and cookies

Provide consistency and flavor in quiches, omelets, fritata, etc.

In a savory recipe, things like mashed potatoes, oats, tomato paste, breadcrumbs, cornmeal and flour will help to bind and thicken your dish.  Below are some egg replacement “recipes” that you can experiment with.

General egg replacers:

  • 1 T whole flaxseeds (or 2 1/2 T ground) + 3 T water = 1 Egg  (let it gel before using or trying simmering the mixture to thicken)
  • 1 T plain agar + 1 T water = 1 Egg white  (whip, chill, and whip again)
  • 2 T water + 1 T oil + 2 tsp baking powder = 1 Egg

For desserts and sweets (add an extra 1/2 tsp. baking powder when using fruit substitutes because they will produce a heavier product):

  • 1/4 Cup mashed banana, applesauce, pureed pumpkin, prunes = 1 Egg

For relatively flat baking products, like pancakes (just to replace the moisture):

  • 1-2 T water = 1 Egg

When egg is the main ingredient (as in a quiche):

  • 1/4 Cup pureed soft tofu = 1 Egg

When you need a binder for a savory dish:

  • 2-3 T tomato paste, potato starch, arrowroot powder, mashed potatoes, or whole wheat flour = 1 Egg

E-mail me your favorite whole food vegan recipes that use egg replacer and I’ll add them to this page!