Baking soda

A powerful leavening agent that helps vegan bakes rise and gives cookies and pancakes their signature fluff.

• Origin: Naturally occurring mineral (sodium bicarbonate)
• Cuisine: Universal (especially baking)
• Pairings: Acidic ingredients like lemon juice, vinegar, yogurt alternatives, molasses
• Uses: Baking (cakes, cookies, muffins), pancakes, fritters, cleaning, tenderizing beans
• Key Benefits & Uses:
• Reacts with acids to create carbon dioxide bubbles (leavening)
• Helps create light, fluffy textures in eggless bakes
• Can reduce acidity in some recipes (and neutralize odors)
• Small amounts go a long way, always measure carefully!

Don’t confuse with baking powder, baking soda needs an acid to activate. Great in combination with vinegar, lemon juice, or plant yogurt