… From The Vegan Cookie Connoisseur
This afternoon we have Kelly Peloza The Vegan Cookie Connoisseur sharing a recipe with us. She also has a handy tip for replacing eggs:
“To replace two eggs in a recipe without turning to commercial egg replacer or tofu, my favorite way is dissolving a tablespoon of cornstarch in 1/2 cup soy milk (or other liquid) and heating the mixture on the stove or in the microwave until thickened. The consistency will add moisture to the recipe and work as a binder.”
One of our Made Just Right community members tested this egg substitute method using apple cider instead of soy milk. The result, pictured below, is indeed a gelatinous, egg-like liquid… Thanks for the tip, Kelly!