Vegan Baking

These candies are soft and chewy and taste like Heaven on a plate! These vegan bonbons require no baking or cooking time, and are really easy! I hope you love this recipe as much as my family does!

Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

This Gingerbread Pecan Biscotti recipe showcases the winning combination of candied ginger, pecans, molasses and just the right amount of spices like cinnamon, cloves and nutmeg. The result is a vegan biscotti armed with a deep, complex flavor with a spicy finish that helps kick out those winter blues.

There's no such thing as a drop-in replacement for cream but this Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in ganaches, custards, sauces, cakes, etc. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.

These Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack status. This vegan recipe also features olive oil and brown sugar that help create complex flavors during the caramelization process.

There's no such thing as a drop-in replacement for cream but this Soy Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, fillings, sauces, cakes, etc.

Some of us may remember chia seeds from the ch-ch-chia pet commercials in the 80's. Well they're back! It turns out that ch-ch-chia can b-b-bind. They work similarly to flax seeds in that when ground, the mixture gets goopy and pulls together when heated. Perfect as an egg replacer in things like vegan cakes, cookies or anywhere else you would want to substitute an egg. Like flax seeds they also contain protein, fiber and are an excellent source of omega-3 fatty acids.

Just be sure to use white chia seeds. The darker varieties will be visible in your finished product. White chia seeds can be found online if they're not available at your local health food store.

Peanut butter and maple syrup have this amazing relationship. I think they might be in love with each other. This vegan Peanut Butter Maple Fudge recipe is really easy to make and you have the option of adding chocolate chips if you want to crank up the flavor/passion levels even more.

These vegan Sugar Cookies are perfect for the holidays or any time you feel like treating yourself. This recipe is on the shortbread side of things so they're nice and crispy. They can be rolled and cut with cookie cutters or pressed out of a cookie press. Dust them with coarse sugar, cinnamon, cardamom or all three if you're feeling frisky.

This vegan Bourbon Baked Apple recipe is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. The core of the apple is removed and replaced with a delectable mixture of pecans or walnuts, raisins, maple syrup, cinnamon and nutmeg. The whole deal is then doused with bourbon and baked to perfection. I won't tell if you drink some of the bourbon to make sure it's 'okay'.

This Flourless Chocolate Raspberry Mousse recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.

This Sticky Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that's not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day.

Bananas work great as an egg replacer due to their natural goopyness.  Keep in mind that whatever you put bananas in will undoubtedly turn into banana-whatever-the-name-of-your-recipe-is. This can be great for things like vegan cakes, pancakes and sweet breads but awkward in things where you're not going for the whole banana thing. Banana's aren't as powerful binders as Egg Replacer Powder or Flax Seed Egg Replacer but they're more powerful than using yogurt.

Non-dairy yogurt usually consists of a base of either soy, nut, rice or coconut that is fermented with lacobacillus cultures. Depending on the base and fermentation method, hydrocolloids such as tapioca starch, agar or xanthan gum may be added to increase viscosity.

Non-dairy yogurt isn't actually an egg replacer that's on par with eggs. It's about as effective as traditional dairy yogurt as an egg replacer in baking applications. This isn't much but it works great in things where significant binding power isn't needed such as vegan cakes, waffles and pancakes. It won't help you get things very dense and chewy like traditional eggs can but it's great for holding in moisture and adding flavor complexity at the same time.

This Creamy Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It takes longer to make due to this step but it's worth it.