Core guide
Vegan baking: how to replace eggs, butter, and milk
Vegan baking is most reliable when you replace an ingredient's function rather than the ingredient alone.
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Vegan & Egg-Free
Guidance on replacing the binding, emulsifying, foaming, and moisture functions of eggs. The category compares alternatives and explains why the same substitute does not perform equally well in sponge cakes, cookies, creams, and yeasted doughs.
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