Is Hummus Vegan? What Every Plant-Based Eater Should Know
Curious if vegans can eat hummus? Find out what’s inside hummus, its vegan status, unexpected additives, and how to keep your dip truly plant-friendly.
Plant-Based Baking Ideas & Tips
Going plant‑based doesn’t mean giving up on cake toppers, brownies, or macaroons. You can still create eye‑catching treats that taste amazing and keep everything dairy‑free. Below are practical ideas you can start using today, whether you’re a beginner or a seasoned baker.
Why Choose Plant‑Based Baking?
First off, plant‑based ingredients are usually easier to find and cheaper than specialty dairy products. You also avoid the extra cholesterol and saturated fat that come with butter and cream. Most people notice a lighter texture in cakes and a richer flavor in chocolate‑based recipes when they swap in plant milks or oils.
Another win is the environmental impact. Using oats, almond milk, or coconut oil reduces your carbon footprint compared to traditional dairy. And if you’re hosting a party, a plant‑based dessert automatically includes vegans, lactose‑intolerant guests, and many health‑conscious eaters.
Easy Plant‑Based Recipes to Try
Vegan Brownies: Replace butter with an equal amount of coconut oil and use a plant‑based chocolate chip brand. Mix 1 cup of flour, ¾ cup of cocoa powder, ½ cup of sugar, ¼ tsp of salt, ½ cup of coconut oil, ½ cup of almond milk, and 1 tsp of vanilla. Bake at 350°F for 20‑25 minutes. You’ll get a fudgy texture without any dairy.
Plant‑Based Macarons: Use aquafaba (the liquid from a can of chickpeas) as your egg white substitute. Whisk 3 tbsp of aquafaba with a pinch of cream of tartar until stiff peaks form, then fold in powdered sugar and almond flour. Pipe, rest, and bake as usual. The result is a light, crisp shell that tastes just like the classic version.
Dairy‑Free Frosting: Blend ½ cup of cashews (soaked for 4 hours), ¼ cup of coconut cream, 2‑3 tbsp of maple syrup, and a squeeze of lemon juice. Whip until smooth and spread on any cake or cupcake. This frosting stays firm at room temperature and adds a subtle nutty flavor.
Plant‑Based Cake Toppers: Our site offers printable toppers that you can cut from cardstock and decorate with a light spray of edible gold dust. Pair them with a simple vanilla sponge made with oat milk, and you’ve got a stunning, cruelty‑free centerpiece.
When you’re experimenting, keep a few rules in mind: always check the label for hidden dairy, use a good-quality plant milk (unsweetened works best), and remember that you may need a little extra leavening because some plant milks are thinner than dairy.
Finally, don’t be afraid to taste as you go. Plant‑based baking is forgiving, and a small adjustment—like a splash more vanilla or a pinch of salt—can turn a good dessert into a great one. With these tips and recipes, you’ll be serving delicious, dairy‑free treats that impress everyone at the table.
