How to Veganise a Recipe

Many non-vegan food products are available in vegan form including milk, cheese, yoghurt, butter and margarine, egg replacers, chocolate, ice cream and meat-style products. Quite often, it’s simply a question of replacing a non-vegan ingredient with a vegan version.

The following table provides a rough guide for veganising non-vegan recipes.

* The mixture should have the viscous consistency of eggs.

Flaxseeds lend a slightly nutty flavour to the recipe.