🌱 Vegan Mixing Tips

Aquafaba whipping: Speed 8, 10-15 mins

Vegan butter: Works same as dairy butter

Egg replacers: Mix well to hydrate

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Perfect Aquafaba Meringue:

What is it? Chickpea can liquid (acts exactly like egg whites!)

Method:

1. Drain 1 can chickpeas, save liquid
2. Measure ½ cup aquafaba
3. Add ¼ tsp cream of tartar
4. Whip on speed 4 until foamy (2 mins)
5. Gradually add ¾ cup sugar on speed 6
6. Actually, increase to speed 8, whip 10-15 mins
7. Stiff peaks (longer than egg whites)

Result: Perfect vegan meringue, mousse, or frosting!

✅ Best Options:

Vegan Butter (Earth Balance, Miyoko’s):

• Use EXACTLY like dairy butter
• Room temp for creaming
• Same mixing speeds/times
• Results nearly identical

Coconut Cream:

• Chill can overnight
• Scoop solid cream only
• Whips on speed 8 (2-3 mins)
• Makes vegan whipped cream

Plant Milk:

• Any type works
• Use 1:1 replacement
• Unsweetened for savory

Converting Regular Recipe:

Cookies:

• Replace butter with vegan butter 1:1
• Replace egg with flax egg
• Mix exactly same way

Cakes:

• Vegan butter + plant milk
• Applesauce or commercial replacer for eggs
• May need extra 2-3 mins mixing

Bread:

• Well, most bread naturally vegan!
• Skip milk/butter if recipe has it
• Knead normally on speed 2

• ✅ Vegan butter creams BETTER than margarine
• Honestly, ✅ Aquafaba takes longer to whip than egg whites (be patient)
• ✅ Chill coconut cream 24 hours for best whipping
• ✅ Flax eggs need 5 min gel time before adding
• ✅ Vegan baked goods often MORE moist
• ✅ Room temp ingredients still critical

🌱 Perfect Plant-Based Baking

Your KitchenAid is PERFECT for vegan baking—especially aquafaba whipping! The key is quality vegan butter (acts exactly like dairy) and patience with aquafaba (takes 10-15 mins to reach stiff peaks). Results are indistinguishable from traditional baking.