What about ACV…?

What about ACV...?

  • In vegan baking recipes nondairy milk and apple cider vinegar (1 and 1/2 tsp) can be used as a buttermilk substitute: just whisk the vinegar in the vegetable milk and let it sit for about 5/7 minutes to allow it to curdle before adding it to the liquid ingredients.
  • It is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake and it also contributes to a tender crumb.
  • Being rich in natural minerals, vitamins and enzymes makes apple cider vinegar a great addition to any detox.
  • It’s very mild and works even better in batters (compared to white vinegar – which is also highly processed) because there is no chance of any vinegar flavor surfacing in the finished product.

Anything else? 🙂

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7 thoughts on “What about ACV…?

  1. Agree. Soy milk curdled with ACV to lift, along with flax to bind, is what I use to sub eggs in vegan baking. *thinks* ‘Mmm, must bake cake..’

      • Something with semi-Christmassy flavours I think: a Spiced Cranberry Orange and Walnut Loaf-Cake. It uses frothy whipped flax, I’ll have to blog it this weekend. Thanks for the nudge 😀

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