Ahhh baking. It's therapeutic, delicious and so satisfying. Truly, there's nothing that satiates like a home-baked goodie. Making the switch to a plant-based lifestyle can be tough at the beginning, especially when you're looking for ways to adapt your tried and true recipes to become more vegan-friendly. In this episode, I share a handful of my go-to baking swaps including flaxseed, coconut oil and coconut milk. These are just a few of the amazing vegan baking substitutes out there that tend to follow a one-to-one swap ratio. Up next on my to-try list is aquafaba for a vegan meringue, aka chickpea liquid, which has to be the most glamorous name for a bean juice. With all the extra time we're spending at home, why not take advantage of some of the lesser-known superstar ingredients? You'll be pleasantly surprised at how easy these switches are to pull off. Happy baking! (I would love to hear your successes with vegan home baking and whether you, too, get excited when a recipe turns out just *chef's kiss* so. Drop me an email at [email protected]!)

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