If you've ever run out of eggs in the middle of making boxed brownies, you've probably just set the unfinished mix in the fridge and popped to the grocery store, right? If you run out of milk for your cereal, do you eat it dry, or grab a piece of toast instead? Next time, try out one of these shelf-stable vegan baking replacements to save you from heartache (or dry cereal). 

1. Egg Replacer

Does what it says on the box. If you have storage room, get a box or bag of egg replacer for every batch of brownies (or, knowing #dormlife, microwave mug cakes) you'll need to whip up this year. It's straightforward, and usually made with potato starch and a few other ingredients, so shouldn't flare up any major allergies. Try out egg replacers from Ener-G or Bob's Red Mill

2. Oat Milk 

cereal, corn, wheat, oatmeal, porridge, oat
Gabby Phi

The current trendiest beverage is also a great shelf-stable trick. If you have uncooked oats (preferably old fashioned), just add some water and blend it all together, then strain-- you can even use a French press for this! Use about 1/4 cup of oats for every cup of water, and you only need to lend for 30-60 seconds. 

3. Flaxseeds

Mayleen Zhagnay

Most vegans are a big fan of the flax egg, and you should be too! These ones technically SHOULD be refrigerated, but a bag of ground flaxseed will keep a lot longer than a dozen eggs. Plus, you can sprinkle it into cereal and oatmeal for a little nutritional boost of fiber and health Omega-3s. To make a flax egg, combine 1 TBS of ground flaxseed with 2.5-3 TBS of water, mix well, and let it sit for about 10 minutes to gel up. If you buy whole flaxseeds (pictured above), you can keep them out of the fridge and grind them in the blender or coffee grinder when needed!

4. Applesauce


JeepersMedia on Flickr

Applesauce is great because it can be used to replace eggs OR vegetable oil in a recipe-- and who has vegetable oil in their dorm room?! To replace oil, just use a 1 to 1 ratio (if a recipe calls for 1/2 cup of vegetable oil, use 1/2 cup of applesauce). For eggs, use about 1/4 cup of applesauce per egg. This works best for brownies or other recipes that don't need "lift" at all. Be sure to use "unsweetened", so you don't add extra sugar to the recipe!

5. Coconut Oil

Dầu dừa

Phú Thịnh Co on Flickr

This one's not perfect, but replacing butter with coconut oil works in a pinch. For best results, use refined coconut oil (not extra virgin), so it has less of a coconut-y taste. Plus, coconut oil is great for skin and hair care, so your little jar will have multiple uses! You can generally use a 1 to 1 ratio, but be careful because it can make cookies spread a little more. 

6. Pumpkin

pumpkin, vegetable
Katherine Jenks

It's not just for pies and lattes! You can use pumpkin to replace eggs and oils, just like applesauce! This will lend more of a flavor than applesauce, but who doesn't love pumpkin? Use 1/4 cup of pumpkin puree to replace an egg, and use a 1 to 1 ratio to replace oil in a recipe. Be warned that the texture may turn out a little different than expected!

7. Plant Milk Base

Brands like Modest Mylk and JOI make plant milk bases that make it easy to make your favorite plant milk at home. Just add water and blend until creamy-- it couldn't be easier. Since they're shelf-stable, you don't have to worry about taking up precious mini-fridge space for your morning almond milk latte. 

Use shelf-stable vegan swaps whenever you're in a pinch (or want to get creative). You'll be making delectable pancakes, cookies, and (of course) microwave mug cakes in no time!