Best Vegan Swaps for Everyday Cooking (Milk, Eggs, Butter & More)
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If you’re just getting into plant-based cooking, I know how overwhelming it can feel. I remember standing in the baking aisle once thinking, “Wait… what do I use instead of eggs?”
Luckily, you don’t need to be a chef or buy anything fancy to go vegan at home. You just need the right swaps—and that’s exactly what this post is all about.
Best Vegan Swaps
Here are 10 simple vegan ingredient swaps (with tips on how and when to use them) that make everyday recipes totally plant-based—without sacrificing taste or texture.
1. Milk
Swap it with:
- Oat milk (great for coffee, cereal, and creamy sauces)
- Soy milk (best for baking—high in protein)
- Almond milk (mild taste, good for smoothies and pancakes)
- Coconut milk (ideal for curries or creamy soups)
Use this when: You’d normally use dairy milk in cooking or baking.
My go-to: Oat milk—super creamy and works in everything from lattes to mashed potatoes.
2. Eggs
Swap it with:
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water (sit 5 min = 1 egg)
- Chia egg: Same as flax, just with chia seeds
- Banana: ¼ cup mashed banana = 1 egg (great for muffins, pancakes)
- Silken tofu: ¼ cup blended = 1 egg (for brownies or cheesecake)
Use this when: You need eggs for binding or moisture, not whipping or fluffiness.
Best for baking: Flax eggs. Super easy and always work in muffins, cookies, or pancakes.
3. Butter
Swap it with:
- Vegan butter (like Earth Balance or Miyoko’s)
- Coconut oil (solid at room temp—works in baking)
- Olive oil (great for cooking and savory baking)
- Applesauce (¼ cup = ½ cup butter in muffins)
Use this when: You need fat for sautéing or baking.
Personal tip: Use vegan butter for baking, olive oil for everyday cooking.
4. Cheese
Swap it with:
- Vegan cheese (some melt better than others—Violife and Chao are good!)
- Nutritional yeast (gives that cheesy flavor)
- Cashew cream or cheese sauce (soaked cashews + lemon + garlic)
- Tofu feta (crumbled tofu + lemon + vinegar)
Use this when: You need that creamy, savory flavor or melty cheese topping.
Tip: Nutritional yeast is magical on pasta, popcorn, or mixed into mashed potatoes.
5. Cream
Swap it with:
- Full-fat canned coconut milk
- Cashew cream (½ cup soaked cashews + ½ cup water, blended)
- Blended silken tofu (for sauces and dips)
- Oat or soy creamers (found near plant milks)
Use this when: A recipe calls for heavy cream or a creamy texture.
6. Meat
Swap it with:
- Tofu or tempeh (marinate for max flavor!)
- Lentils (especially great in tacos, stews, or pasta sauce)
- Mushrooms (for umami flavor—great in stir fry or fajitas)
- Seitan (for a chewy, meat-like bite)
Use this when: You’re making bowls, stir-fries, tacos, or sandwiches.
7. Yogurt
Swap it with:
- Coconut or almond yogurt (check for sugar if using in savory dishes)
- Soy yogurt (higher protein)
- Cashew yogurt (good for dressings and sauces)
Use this when: You’d usually add yogurt to smoothies, parfaits, or baking.
Hot tip: Use plain, unsweetened yogurt for creamy dressings or dips.
8. Mayo
Swap it with:
- Vegan mayo (Hellmann’s and Follow Your Heart are solid picks)
- Mashed avocado (spread on toast or sandwiches)
- Hummus or tahini (for wraps or dipping sauce)
Use this when: You want something creamy in a sandwich or dressing.
9. Honey
Swap it with:
- Maple syrup
- Agave nectar
- Date syrup
- Brown rice syrup
Use this when: You need a liquid sweetener in oatmeal, baking, or sauces.
10. Gelatin
Swap it with:
- Agar agar (use as a gelling agent)
- Cornstarch or arrowroot (for puddings or pie fillings)
- Chia seeds (great for making thick overnight puddings)
Final Thoughts
You don’t have to reinvent the wheel to cook vegan. These swaps work in 90% of recipes and taste just as good—sometimes even better.
Want More Vegan Tips? Check Out:
- How To Press Tofu Without a Press
- Top 5 Mistakes People Make When Cooking Tofu
- Easy Vegan Meals for Beginners (No Weird Ingredients)
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