When you can't eat eggs due to an allergy or a dietary preference (like veganism...hi,hello!!), you start to notice how frequently they're used in baking and cooking! From cookies to pies to omelettes, eggs provide a unique flavor, nutritional value, or binding & rising properties that can be tricky to replicate. But don't stress, we've got the 10 best vegan egg substitutes for you right here!
These are only half of the substitutes that we'll be discussing but before we dive into the post, I do want to say that adapting a non-vegan recipe to be vegan can sometimes be tricky - it's not always a simple 1:1 swap! If you have a recipe calling for one egg, it may be easy to substitute with the below recommendations. However, depending on the recipe (like a cake for example), sometimes it's easier to just find an already vegan recipe that is tried and true. Eggs offer two things to baked goods - structure & stability. Sometimes that cannot be achieved with every one of the alternatives below.
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Read on as we break down me favorite 10 egg replacements! We'll let you know what they're best to use in as well as some tips and tricks to consider when it comes to eggless cooking and baking.
1. Flax Egg
1 tablespoon + 3 tablespoons water = 1 egg
A flax egg is made by whisking together flax seed meal (also called ground flax seeds) and water and then letting the mixture set and thicken for atleast 5 minutes. When you're ready to add it to other ingredients, the flax egg should be thick and slow to pour.
A flax egg is seriously one of my favorite egg substitutes when it comes to eggless or vegan baking! They're easy to make, give the recipe added fiber and omega-3s, and are great at adding moisture and binding ingredients together. However, unlike eggs, flax eggs do not provide any lift to baked goods. That is why I personally like them best in recipes where you just need them for moisture/their binding effect, like cookies.
A quick note: if you're baking something that's very pale, for example a sugar cookie, you will see a few speckles of flax seed meal throughout the batter and the finish product. It's totally normal and I promise you won't taste it!
Flax eggs work best in: pancakes, cookies, muffins, brownies, breads, doughs, or even things like vegan meatballs.
Check out these recipes that utilize flax eggs:
- Brown Butter Chocolate Chip Cookies
- Carrot Cake Pancakes
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Double Chocolate Muffins
- Homemade Strawberry Pop Tarts
2. Applesauce
¼ cup applesauce = 1 egg
Applesauce is another great egg replacer for baking! It adds moisture to whatever batter you're making and acts a binding agent because of the pectin within applesauce. I recommended using unsweetened applesauce any time you choose to use it as an egg alternative. It can also be used as an oil replacement!
Because they add so much moisture, they work best with recipes that call for a long baking time or where a moist, dense dessert is desired. Applesauce works best in: cakes, muffins, donuts, breads, and pancakes. They can be successfully used in cookies as well, but it would not be my first choice, as it can make the cookies very soft.
3. Bananas
½ mashed banana = 1 egg
Bananas are a fantastic egg replacer for baking, as they're naturally sweet and sticky when mashed. Making sure your banana is nice and ripe, as it will add the most moisture to your batter that way.
Bananas work best in: muffins, quick breads, and pancakes. Keep in mind that whatever you put bananas in, the recipe will definitely take on their flavor and sweetness, so choose wisely!
Having bananas that are getting too ripe? Check out this vegan chocolate chip banana bread recipe!
4. Aquafaba (Chickpea Brine)
¼ cup aquafaba = 1 egg
Aquafaba is the brine from a can of chickpeas. Instead of wasting it by dumping it down the drain, save it and bake with it!
Aquafaba truly does all the work: it binds, it adds moisture, and provides lift to desserts. It provides a light and fluffy texture to whatever you put it in. For recipes that need height/air (like a meringue), whip the aquafaba into stiff peaks just like you would egg whites. It can also be left unwhipped and added to a cookie recipe, for example, and act as a binder.
Aquafaba works best in: brownies (for that shiny top), cakes, muffins, chocolate mousse, vegan mayo, vegan meringues, or vegan macarons.
5. Silken Tofu
¼ cup silken tofu = 1 egg
Okay, I know it might seem weird but tofu is an amazing egg substitute. I even got my non-vegan mother on the tofu train. Tofu in general is great because it takes on the flavor of whatever you put it in. You can use silken tofu or firm tofu, but I like them both for different things!
Silken tofu is super soft and smooth so it's great for desserts like mousses, puddings, etc; or in dishes that call for a custard such as a french toast casserole, or dips & creamy sauces. With silken tofu, make sure you're pureeing it so you don't get any random chunks of tofu in your recipe. You may need to add in a bit more baking powder or baking soda to give a non-vegan recipe that you're veganizing some lift if you choose to use this substitute!
Firm tofu is my favorite when I'm cooking and in the mood for something savory. It's also just a great meat replacement in general when marinated! Make tofu scramble for breakfast or add marinated and baked or fried tofu to a stir-fry, poke bowls, noodle bowls, and more for lunch/dinner.
Check out this maple-soy glazed cashew tofu recipe that was inspired by the classic Chinese takeout dish: cashew chicken!
6. Egg Replacement Powders
1 tablespoon powder + 2.5 tablespoons water = 1 egg
Store bought egg replacer powders are another favorite of mine when it comes to baking. They're just so easy to use and yield such great results!
I find these powders are most similar to flax eggs in both how you make them and in their consistency. Just like a flax egg, whisk together powder and water, and let the mixture set for at least 5 minutes.
Egg replacement powders work best in: cookies, muffins, cakes, breads or dough, waffles, and more.
7. Chickpea Flour
3 tablespoons chickpea flour + 3 tablespoons water = 1 egg
Chickpea flour is one alternative that truly took me by surprise and that I still think is highly underrated/not discussed enough. Heck, I don't even use it enough myself! Chickpea flour is readily available at most stores or you can even make your own by blending dried chickpeas in a food processor or high-speed blender (I suggest buying it from the store, as it's much finer).
To replace one egg, whisk together equal parts chickpea flour and water or non-dairy milk. You can cook or bake with chickpea flour, so it's super versatile.
Chickpea flour works best in: vegan omelets, frittatas, or quiches, cookies, french toast, muffins, and breads.
8. Just Egg
3 tablespoon just egg = 1 egg
Just Egg has truly taken the world by storm! I feel like it's the first realistic egg replacement that's ever been put out. It's great for both baking and/or cooking. The only downside to Just Egg in comparison to the other egg replacers are: its a bit pricey (they're working on that) and short shelf life. However, it is more accessible now that they sell it through Amazon!
Just Egg is a liquid that most resembles an already beaten egg. Make sure you shake it very well before you use it in any recipe, as it does naturally separate a bit.
Just Egg works best as/in: scrambled eggs, omelets, french toast, crepes, breads, fried rice, and more.
9. Plant-Based Yogurt (Unsweetened)
¼ cup vegan yogurt = 1 egg
Yogurt is a good due to its smooth consistency and ability to bind & provide a little extra lift. I recommend using a plain, unsweetened dairy-free yogurt in your recipes. Overall, this option is my least favorite vegan egg substitutes, but it'll get the job done.
Plant-based/dairy-free yogurt works best in: waffles, pancakes, cakes, loaf breads, muffins.
10. Vegan Buttermilk
¼ cup vegan buttermilk = 1 egg
I absolutely LOVE vegan buttermilk as an egg replacement in baking and cooking. It adds moisture to your batter, binds the ingredients together perfectly, and adds some flavor to the final product.
To create vegan buttermilk, combine 1 cup of your favorite unsweetened, plain non-dairy milk and 1 tablespoon of either apple cider vinegar (my go-to), lemon juice, or white vinegar. Let the mixture sit for at least 5 minutes until it thickens up.
Vegan buttermilk works best in: muffins, pancakes, waffles, breads.
Check out these recipes that use vegan buttermilk:
If you try out any of these vegan egg substitutes, or any of the recipes noted, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love these egg substitutes as much as I do!
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