Replace with plant-based options: 10 alternatives for butter, yogurt, cream, milk, etc.
Do you want to include more plant-based foods in your diet? And have you often wondered how to replace butter, eggs, or cheese? It's simple: We will introduce you to good plant-based alternatives that you can hardly taste any difference with.
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Eating more plant-based foods - why bother at all?
Whether for reasons of sustainability or health - more and more people are adopting the principle of "less but better" when it comes to animal products and want to eat more plant-based foods. But where do I start and how can I replace basic ingredients like milk, butter, and cream? Have you also wondered what alternatives there are for grated cheese or sour cream? Here we have summarized some ideas on how you can easily replace these in your kitchen. You certainly don't have to compromise on taste. Many plant-based alternatives are hardly distinguishable in taste from the original. Others may differ more noticeably, but are still a culinary enrichment for our diet and complement it with valuable nutrients.
Simply try out these alternatives as you please. And for sure, you will discover some plant-based foods that will enrich your culinary experience and fit well into your daily routine.
1. Butter substitute
Whether on bread, in the pan, or in a cake: Butter is used in a versatile way for cooking and baking. Butter can easily be replaced with plant-based options when cooking, such as more neutral-tasting oils like rapeseed oil and, depending on the variety, olive oil - or you can use the flavor of the fat to enhance the dish, for example with coconut oil, which pairs perfectly with Asian dishes or vegetable stir-fries. When it comes to baking, it doesn't necessarily have to be butter. Avocados, nut butter, coconut oil, or vegetable oil are among the alternatives that can be used.
2. Milk substitute
Milk is a staple ingredient in many households. As a substitute, you can simply use nut or grain milk. Oat milk is a particularly sustainable alternative because oats are increasingly sourced from domestic cultivation as opposed to almonds and soy. If you need plant-based milk spontaneously, you can easily make it at home from oats. Simply blend 1 liter of water with 100g of (rolled) oats and a pinch of salt to taste. Strain the finished milk through a fine sieve or a nut milk bag - done.
3. Cream substitute
For cooking, plant-based creams like oat, soy, or spelt cream are ideal. However, they are generally not optimal for whipping. Whipped plant-based cream tends to be airy but not very stable. If you want to use whipped plant-based cream for baking, add some agar-agar to prevent it from collapsing.
4. Cheese substitute
When it comes to plant-based alternatives, many find giving up cheese the hardest. Vegan mozzarella offers the full cheese experience, coming quite close to the original. And have you ever tried a mix of ground almonds, nutritional yeast flakes, and breadcrumbs for a flavorful Parmesan experience with spaghetti?
Vegan cheese substitute products vary greatly in composition, and certainly not all of them are recommendable. However, if you pay attention to the ingredient list, you can find healthy alternatives for grated cheese or cheese slices in the supermarket. Look for a short ingredient list and ingredients that are as natural as possible, such as almonds, which are used as a base by some manufacturers.
5. Cream cheese substitute
Plant-based cream cheese is very similar in taste to the original and it is definitely worth trying it out. It can be used in the kitchen in a variety of ways, as a base ingredient for dips, to enhance soups and sauces, or simply spread on bread. The range of plant-based cream cheese is now extensive, and you will surely find a variety that suits your taste. Common bases include almonds, soy, or lupine. Although you will rarely have trouble finding it in the supermarket, you can also easily make it yourself from cashew nuts: soak 200g of cashew nuts in water overnight. Blend with 2 tbsp lemon juice, 1 tsp coconut oil, and some salt in a blender until creamy (about 5 minutes). If needed, add water gradually. Season to taste with pepper and fresh herbs.
6. Yogurt substitute
Plant-based yogurt can be found in almost every supermarket. Nowadays, there are plant-based alternatives made from various grains and nuts, and some of them taste very similar to the original. However, you should pay attention to the ingredient list, which should ideally contain a maximum of three ingredients: grain or plant milk, yogurt culture, and possibly some starch for a creamy consistency. Starch is essentially unnecessary and nutrient-poor, but products without starch are currently (almost) impossible to find.
7. Quark substitute
Plant-based quark can easily be made from yogurt at home. However, it requires several hours of time. To prepare, simply pour plant-based yogurt into a sieve lined with a fine cotton cloth and let it drain in the refrigerator for at least overnight, preferably 24 hours.
8. Egg substitute
Eggs are a versatile ingredient in the kitchen and are often used in baking recipes, desserts, and more as a binding agent or to lighten doughs, sauces, and other preparations. Fortunately, there are many simple plant-based alternatives for this as well: Chia or flax seeds can be soaked in water to replace an egg in baked goods. Apple sauce, banana, or tomato paste are also excellent options depending on the recipe. For creamy cakes or mousse, you can use silken tofu, and chickpea water (aquafaba) can be whipped into fluffy meringue. If you miss scrambled eggs, you can opt for tofu, seasoned with Kala Namak and a bit of turmeric for flavor and color.
9. Gelatin substitute
A good gelatin substitute is plant-based agar-agar. This vegetable gelling agent is derived from algae and is as tasteless as gelatin. The easiest way to use agar-agar is in powder form: Approximately 1 teaspoon of agar-agar replaces one sheet of gelatin.
10. Sour cream substitute
Sour cream or crème fraîche is also available in a plant-based version, usually based on soy, oats, or rice. However, these are more commonly found in health food stores rather than in supermarkets. Plant-based yogurt or cream cheese can also serve as a good alternative, and they are usually easier to find.