Vegan Dairy Substitutes for baking

I have not suddenly become vegan or even slightly vegetarian, but I am non-dairy.  I love to bake and that means I need to find some good substitutes for things like buttermilk and sour cream.  I have put together my list of go to dairy substitute recipes below.


Vegan Butter

For baking I use Earth Balance in the sticks or when feasible in the recipe olive oil.

Vegan Buttermilk

You can make your own buttermilk using lemon juice or vinegar:

For each cup required: place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add in soy milk to equal 1 cup. Stir and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

Vegan Whipped Cream

I loved this version of whipped cream using the fat from a can of coconut milk.  An entire can of coconut milk also makes a great ganache (vegan ganache recipe)

Ingredients

• 1 (14 oz) can Coconut Milk
• 1 teaspoon Vanilla Extract

Instructions

1. Place the can in the refrigerator overnight
2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip

Vegan Cream Cheese

Although I've never (yet) tried this in baking I do really enjoy it on a toasted bagel: Tofutti brand Better than Cream Cheese.

Vegan Sour Cream

You can make your own "sour cream" using lemon juice and soft tofu

1 12.3 ounce (350g) package of lite silken tofu

2 1/2 tablespoons lemon juice

2 1/2 teaspoons sugar

dash of salt

1. combine all ingredients in food processor or blender

2. Refrigerate at least 2 hours to allow flavors to blend 

Keeps 2 weeks in fridge or can be frozen for up to 2 months.

I've also seen other tofu sour cream recipes that have a lot more ingredients... like this one:

12.3-ounce package of Mori Nu lite silken tofu (firm) 
2 tablespoons canola oil 
2 to 3 teaspoons fresh lemon juice 
2 teaspoons apple cider vinegar 
1 teaspoon agave 
1/2 teaspoon kosher salt 
finely grated zest of ½ to 1 lemon 

or this version using cashews:

Makes about 1-1/2 cups

1 cup (120 g) raw cashews
1 lemon
1 teaspoon (2 g) sea salt

Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don’t have a high-speed blender, soak them overnight.

Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. (Use the tamper if you have a Vitamix.) The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.

Store covered in the refrigerator for up to five days.