8 delicious vegan alternatives for iconic Indian recipes
1/8
Tofu
Swap soft paneer in curries and gravies with tofu. Firm tofu absorbs spices well, offering a similar texture and protein boost. Great in palak paneer or paneer butter masala.
2/8
Coconut oil or olive oil
Replace ghee with coconut oil or olive oil in cooking. It adds subtle flavor and keeps your dishes healthy. Perfect for tadkas, parathas, and stir-fried vegetables.
3/8
Nut butter
Replace butter in parathas, breads, or sweets with vegan butter or cashew/almond butter. Offers creamy richness without animal fat, keeping recipes indulgent yet cruelty-free.
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4/8
Cashew or coconut cream
Use cashew or coconut cream in rich curries like korma or shahi paneer. Blend soaked cashews for a smooth consistency, or use canned coconut cream for convenience.
5/8
Chia egg
Replace eggs in dishes like dhokla, baked goods, or bhurji with a flax or chia egg (1 tbsp seed + 3 tbsp water). Binds ingredients naturally and is nutrient-rich.
6/8
Maple syrup or date syrup
Replace honey in sweets and desserts with maple syrup, agave, or date syrup. These plant-based sweeteners maintain sweetness while keeping your dish 100% vegan.
7/8
Coconut or soy yogurt
Swap dairy yogurt with coconut or soy yogurt in raitas, curries, and marinades. They provide a tangy flavor, probiotic benefits, and are ideal for cooling dishes.
8/8
Almond
Use plant-based milk in kheer, chai, and desserts. Almond, oat, and soy milk are rich in nutrients and mimic the creamy consistency of dairy milk effortlessly.