Chloe Coscarelli's Top Ten Vegan Alternatives From Her New Cookbook


The last time I chatted with Chloe Coscarelli, her just-published cookbook was in the works, but she couldn’t divulge any of the delicious vegan recipes she was working on.

But now that Chloe’s Kitchen — a must-have cookbook filled with simple and flavorful vegan recipes — is out, she can! Even if you don’t have a copy perched on your cookbook stand yet, the award-winning vegan chef shared her favorite vegan ingredients with Eco Chick to get you in a meat, eggs, butter and cream-free state of mind.

If you are a vegetarian or avoid red meat — just like Chloe and Eco Chick — you may want to consider an iron supplement to guard against iron deficiency anemia. Then, incorporate a few of these ingredients into your cooking or baking routine, and let us know how it turns out!

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 fettuccini 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, Portobello, 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 fom.

5. Dark Chocolate

Pure dark chocolate is rich in antioxidants and is 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 a 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.


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About Lindsay E. Brown
Lindsay E. Brown is the managing editor of Eco-Chick, the world's first sustainable living site for women. She created the long-running interview series “Heroines for the Planet” that features groundbreaking women who share courage and a deep passion for protecting people and the Earth. Lindsay previously served as Director of Communications at the social enterprise CBS EcoMedia where she was awarded CBS Corporation’s Share-the-Vision award. She has written for Whole Living Magazine, Edible, Cottages & Gardens, From The Grapevine,,, and for environmentalist Laura Turner Seydel. Lindsay has been featured as an ethical fashion and beauty expert on Z Living and was named in Ecover’s “30 Under 30″ contest which recognized those who are making a sustainable difference in their community. Lindsay holds a BS in Global Business Studies and Marketing from Manhattan College, and received the 2012 Honors Award at Columbia University Graduate School of Journalism.

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