Traditionally, Mom would start her Christmas baking right after Thanksgiving. Trays of Italian cookies went to all our family and friends. It’s a wonderful childhood memory, and a tradition that continues with a little tweaking of the old recipes. With a few simple substitutes, even the oldest family recipe often can be updated to a cruelty-free fave. And, with all the fabulous vegan cookbooks available now, with a little exploring, you might even find some new holiday baking recipes that are worthy of becoming a tradition!

Here are some tips for the non-dairy baker:

Butter Replacements

Egg Replacements

2 tbl. Arrowrrot Flour + 1 tbl. water

1 tbl. Ground Flaxseed + 3 tbl. water

1/2 banana

1/4 cup unsweetened applesauce

Ener-G Egg Replacer

Bob’s Red Mill Egg Replacer

Chocolate Chips

Good news! Going vegan does not mean having to give up all chocolate. Most dark chocolate is vegan, and the following brands of semi-sweet chocolate chips are vegan-friendly, too!

Ghiradelli

Ghiradelli Whole Foods 365 Organic vegan chocolate chips

Guittard

Trader Joe’s

Milk Replacements

Soy milk is the ubiquitous nondairy replacement, but I prefer:

Almond Milk (Try Almondmilk by Silk)

Coconut Milk (by So Delicious)

Cookbooks

Bonus Tip!

Trader Joe’s Vegan Chocolate Chip Cookies are delicious. If you’re not much of a baker but still want some cookies handy for any holiday visitors that stop by to say hello, I highly recommend having a package of these around. This is also the time of year that Trader Joe’s has its Candy-Cane Joe-Joe’s available: like an Oreo cookie with peppermint filling, it’s a fun seasonal treat.

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