vegetarian to vegan - 5 lil dairy swaps

as i recall, going vegetarian was so simple. just don't eat meat. since i already loved fruits and veggies so very much it wasn't like i was looking for something to eat at any moment in time. there was plenty to eat, and once i started investigating there were so many fun and new ways i could prepare my beloved fruits and veggies.

now going vegan seems to me not simple and completely complicated. no dairy? that stuff is in everything! i drank my coffee in the morning with cream. i have cereal from time to time. i'm quite fond of bread with butter. i like (need) pizza in my life. and i bake...a lot. not sure i can even imagine a world without cupcakes.

still i wanted to take the plunge. and these are the 5 dairy swaps i made to get it done.

the cream substitute
there are several non-dairy creamer options. the obvious choice would be a soy creamer but i found it let a funky taste and never actually creamified my coffee or tea. the color always remained too dark and the coffee therefore too bitter. i finally found the So Delicious coconut creamer. it's heaven. so creamy but not sweet. believe it or not it doesn't impart any coconut flavor which i think is a great quality. this is my choice in this category and i must say i prefer it to dairy creamer now.

the milk substitute
i guess the truth is i have been opting for soy, almond, or coconut milk for a while. a half gallon here a half gallon there but just for me and mostly just to drink or have in cereal. but now that i am sincerely omitting milk (even in some of my kids foods) i buy these different milk varieties (some people call them mylk) in what used to be the powdered milk section of the food store. little cartons of each kind since they last in the cupboard for some time. i choose to buy these unsweetened, unflavored but if you and your family are new to these milks try the vanilla flavor. if  you can try not to get the sweetened as these have tons of sugar!

the butter substitute

do no choose margarine! it's bad for you. however Earth Balance makes many healthy options for buttery spreads. the flavor is there and the spreadability is there. Earth Balance is also made in sticks both salted and unsalted so the product can be used for baking too! Earth Balance is my only go-to here.

the cheese substitute
there are cheese substitutes everywhere these days. i've been buying and been happy with the Go Veggie brand. however i did just discover that it still contains casein which is a dairy product and therefore this cheese isn't vegan! Daiya is a very popular brand sold at places like Wholefoods. more expensive yes. but worth it! alternatively you can make your own. ok i have not thought for a minute that i am talented enough to try that in the kitchen. but there are cookbooks on this topic and therefore i can see this being a post in the future. jess tries for the cheese!

the egg substitute
for scrambled eggs you will have to try a tofu scramble. mostly veggies, some crumbled up extra firm tofu and seasonings most specifically turmeric. it helps give it the egg color plus a savory flavor. oh and turmeric is a great anti-inflammatory! bring on the tofu scramble.

for eggs in your baking you will again be faced with options. at the food store they sell egg replacer. i have Bob's Red Mill in my cabinet. you can also make your own by mixing ground white chia seeds with water or ground flax seeds with water.  both mixes get thick and sticky when you let them sit making for the perfect binding agent.

there you have it! no excuses. unless your excuses are that you don't want to be vegan. which is of course fine. but i urge you to try one or two of these options. even decreasing  your meat and dairy intake a little is great for your health and the environment!

be well and be vegan! - j