It took me a loooonnngggg time to bake something vegan.
I'm not veganist (get it?) but I think we need more moderation then anything.
Anyway, I made a few batches of vegan blondies and they were pretty good but not as decadent as I would want so I'm doing more research. I got familiar with an ingredient that has apparently been around for like, ever: Aquafaba.
Aquafaba is the liquid in a can of chickpeas. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a foam. Aquafaba is therefore able to trap air, giving items structure at the same time it delivers a fluffy crumb and lift. Almost the same functions of eggs.
I also made a vegan butter because most of the butter out there is not so great. Between the ingredients and taste there was also something left to be desired. And I will never sacrifice flavor so I figured I'd make my own. This is really good. I was very surprised. If you make it, let me know how it goes! @blondery or firstname.lastname@example.org