Tofu. You can whip equal parts soft tofu with water and it bakes just like an egg. 1 oz tofu with 1 oz water equals 1 egg. If you dont whip all the lumps out you may see them in your cake because they wont desolve all the way. But tastes fine because tofu has a bland flavor.
Supposedly the gel from soaking flax seeds in warm water can be used as an egg white replacement in the case of most baked goods (e.g cakes, biscuits.) I doubt it would work in a meringue though.
There are egg substitues that you can buy, otherwise oil sometimes works. Instead of milk, you can try soy milk or almond milk.
A fine mesh strainer or cheesecloth can be used as a suitable substitute for a nut milk bag when making homemade almond milk.
You can use a mixture of milk and sugar as a substitute for condensed milk in recipes.
You can substitute milk powder in recipes with fresh milk, evaporated milk, or condensed milk.
soya milk (a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
You can substitute regular milk or non-dairy milk for dry milk in bread recipes.
Yes, almond milk can be used as a substitute for milk in many recipes and as a dairy alternative for those who are lactose intolerant or vegan.
You can substitute evaporated milk with a combination of regular milk and cream, or with coconut milk in a recipe that calls for condensed milk.
You can substitute milk powder in bread with fresh milk or a non-dairy milk alternative like almond milk or soy milk.
Yes, almond milk can be used as a substitute for regular milk in baking. However, it may result in a slightly different taste and texture in the final product.
Yes, sweetened condensed milk can be used as a substitute for regular milk in recipes, but it will make the dish sweeter and thicker. Adjust the amount used based on the recipe's requirements.
Yes, almond milk can generally be used as a substitute for regular milk in baking recipes. However, it may alter the taste and texture of the final product slightly.