Food

Chloe Coscarelli’s Top 10 Vegan Cooking Substitutes

In a time when most foods can be veganized, rising star chef and new cookbook author Chloe Coscarelli offers up her arsenal of food substitutes for ditching the meat and dairy.

Chloe Coscarelli is everywhere. Mainstream outlets such as the Today show, The Talk, and Big Morning Buzz Live are all rolling out the red carpet for this young, vegan chef who's making meat-free cuisine both accessible and delicious through her new cookbook, Chloe's Kitchen. We asked Chloe her go-to vegan food substitutes, and she's thrilled to share her top 10 with VegNews readers.

1. Vinegar
Vinegar is a great egg replacement, especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.

2. Cashews
Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccine Alfredo.

3. Coconut Milk
Canned coconut milk is nature’s substitute for sweet heavy cream. Chocolate mousse, ganache, and whipped cream can all be made vegan with this simple replacement.

4. Mushrooms
Crimini, shiitake, portabello, and oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any form.

5. Dark Chocolate
Pure dark chocolate is rich in antioxidants and a great milk chocolate replacement for non-dairy desserts.

6. Avocados
This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauce as a substitute for cheese or whipped up as a spread for sandwiches.

7. Nutritional Yeast
Nutritional yeast is high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.

8. Tofu
Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu and then defrost in the refrigerator overnight.

9. Non-Dairy Milk
Soy, almond, and rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.

10. Almond Butter
Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.

 Comments

More Food

5 Ways to Create a Great Vegan Picnic

Beat the heat with memorable outdoor meals that can happen at a moment’s notice.
Read More »

The VegNews Guide to Vegan Milk

Need milk? Our ultimate, up-to-date guides to vegan products give you everything you need to know.
Read More »

Going Vegan: How One Meat-Serving Restaurant is Catering to the Meat-Free

VegNews talks to acclaimed Washington DC's Equinox restaurant about its evolution to a more plant-based menu.
Read More »

Sneak Preview: What's on the Menu at Chloe Coscarelli's NYC Restaurant?

The 27-year-old chef is the latest to make the leap from cookbook author to restaurant owner, with her first New York eatery opening this month.
Read More »

14 Reasons Why Pitchfork Music Festival Is Vegan Paradise

Vegan beer, meat-free fare, and popsicles galore headline the catering line-up at Chicago's annual summertime festival.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »