By Chloe Coscarelli, VegNews.com
Chloe Coscarelli is everywhere. Mainstream outlets such as the Today show, The Talk, and Big Morning Buzz Live are all rolling out the red carpet for this young, vegan chef who’s making meat-free cuisine both accessible and delicious through her new cookbook, Chloe’s Kitchen. We asked Chloe her go-to vegan food substitutes, and she’s thrilled to share her top 10 with VegNews readers.
Vinegar is a great egg replacement, especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.
Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccine Alfredo. (Ecorazzi Editor’s note: This is really, really delicious)
Crimini, shiitake, portabello, and oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any form.
5. Dark Chocolate
Pure dark chocolate is rich in antioxidants and a great milk chocolate replacement for non-dairy desserts.
This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauceas a substitute for cheese or whipped up as a spread for sandwiches.
7. Nutritional Yeast
Nutritional yeast is high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.
Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu and then defrost in the refrigerator overnight.
9. Non-Dairy Milk
Soy, almond, and rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.
10. Almond Butter
Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.