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Combined with dairy-free milk to make a vegan buttermilk. Helps in leavening. Recipes: vegan pancakes, vegan red velvet cake, and vegan mayonnaise.

Used to replace butter or shortening. Provides a rich, moist texture. Recipes: vegan pastries, dairy-free frostings, and vegan cookies.

Used as a high-protein egg substitute and to thicken or bind. Recipes: vegan quiches, egg-free frittatas, and vegan omelets.

Used as a sweetener alternative to honey. Adds moisture to baked goods. Recipes: vegan cookies, agave-sweetened cakes, and vegan sweet breads.

Used as an egg substitute when mixed with water. Ideal for binding ingredients. Recipes: vegan pancakes, egg-free muffins, and vegan meatloaf.

Used as a dairy milk substitute for its mild flavor and creaminess. Recipes: vegan cakes, dairy-free cream pies, and vegan smoothies.

A leavening agent used in conjunction with acidic ingredients. Recipes: vegan muffins, vegan soda bread, and vegan chocolate cake.

Used for its cheesy flavor in dairy-free cheese substitutes. Recipes: vegan cheese sauces, vegan pesto, and cheesy vegan bread.

Used as a natural sweetener and to add moisture. Recipes: vegan granola bars, vegan banana bread, and vegan waffles.