The LA-based vegan sisters behind Spork Foods are known for their decadent treats that shock even the most devoted dairy lovers. Last weekend, I had the opportunity to chat with one-half of the duo, bubbly and bright Heather Goldberg, at the Natural Products Expo West in Anaheim. An expert in all recipes plant-powered, Heather shared her secret tip for keeping vegan treats moist and delicious.
To veganize a traditional dessert recipe, Heather suggests swapping out the butter for Earth Balance or coconut oil. But the real secret to a moist vegan dessert is using her "buttermilk" in place of dairy milk. To make Heather's vegan buttermilk, start with almond or soy milk, then add a little lemon juice or apple cider vinegar to the mix. You know you've got the recipe right when you see a curdling effect and little chunks form. Heather explains, "It looks scary, but [when] you pour it [the vegan buttermilk] into your batter, it makes the recipe moist and fluffy. I think a lot of people have had a vegan dessert that is tough or dry, but that's unacceptable. This step takes a few seconds, and really changes the flavor and the texture."