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need help - new vegan

Hello all.

I am a new vegan. I found out that my daughter is allergic to egg, dairy, and peanuts. What can I subsitute for egg or milk in baking recipes? Is it true that soy milk contains some cows milk protein?

my favorite egg substitute for baking is flax.  just use one tablespoon of ground flaxseed, and mix with 2 tbs water to substitute for one egg.
you can usually use unsweetened soy, rice, or almond milk instead of cow's milk.
and i have never heard anything about milk protein in soy milk.  a lot of soy cheeses have casein (milk protein) in them.  so that might be what you heard. 


General Good Information

Egg Replacing

You have options.  Commonly, there are soymilk, rice milk, and almond milk.  I like the taste of almond milk the best.  The milks come in unflavored, vanilla, and chocolate.  If you're making something that calls for cream, you may have success using coconut milk. 

The nut milks don't contain cow's milk protein.  Are you thinking of casein?  There are a lot of vegetarian cheese that contain casein.  Vegan cheese doesn't really taste that good, so I don't use it.  If you do try it, read the labels to check for casein or whey because they are both dairy.

There are a lot of knowledgable people here.  If more questions come up, please post them.  There's probably someone here who could answer just about anything.


Welcome!!!! I love your name.

I don't have any thing to add here but don't hesitate to ask tons of questions you will always get thoughtful answers here.


My favorite egg sub in baking is silken tofu.  Blend a 12 oz box with about 1/3 cup water until very smooth.  Use 1/4-cup for each "egg."

For scrambles, poached tofeggs and whatnot, this site has a lot of neat recipes.

For cheese, we have a whole uncheese section.  You'll probably want to avoid the ones that contains tree nuts, however.  My own uncheese on this site has cashews, but read the reviews because others have used something else in place of them with good results.


I have been baking and cooking a LOT lately, so I broke down and bought Ener-G egg substitute.
Prior to that, I used applesauce... I'll probably keep using applesauce (about 1/3 C for 1 egg).
I've also used cornstarch and water, which worked I guess. It was for binding, did it's job.

I just like playing with egg substitutes really.
I'll have to make something tomorrow to try out the Ener-G...  ;)

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