Almost always have done, mum did as well. It helps to cook a lot slower, I use it as a fluffing agent to make the finished product lighter, I've got a superb whisk and I beat the hell out of the mixture so that the bubbles are small. I add about a tablespoon of cold water for every three eggs. It is not a source of fibre and only contains small amounts of fat. Just whisk the yogurt briefly to make it more liquid, then use it as a straight one-to-one replacement. Other ingredients include seasonings, dairy-free soy (or almond) Yogurt typically makes muffins and quick breads taste more moist and richer, and its tang works especially well in chocolate or spice-flavored recipes. The one essential vitamin in flax milk is a lot of omega-3 fats! Water for omelets and scrambles and frittata’s. This recipe does call for eggs but is otherwise dairy-free. https://www.theedgyveg.com/2019/07/22/how-to-make-a-vegan-omelet https://www.onegreenplanet.org/vegan-food/how-to-make-a-vegan- This crustless spinach quiche needs only minutes of active prep time, and only about 30 minutes in the oven, so you can consider this an ideal recipe for rushed breakfasts, lunches, or dinners.. The last choice for a non-dairy milk substitute is flax milk, created from cold-pressed flax oil mixed with water. I also added a heaping tablespoon of nutritional yeast and some garlic and onion powder. I changed the soy milk to unsweetened almond milk and changed the cornstarch to arrowroot powder. Oh, and I did not use the cayenne pepper. 2 tablespoons soy milk (dairy-free, coconut milk or another dairy-free milk alternative) 2 tablespoons salsa (hot or mild, plus more for serving) 1 pinch of salt (to taste) 1 pinch of pepper (to taste) Steps to Make It. 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It as a straight one-to-one replacement typically makes muffins and quick breads more...

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