Veganism is booming and with it an appetite for new and exciting dairy substitutes, especially when it comes to the diverse world of vegan egg replacements.
Eggs can be substituted with success in both sweet and savoury cooking, where their job of binding, leavening, locking in moisture and adding colour can be mimicked by a list of other non-dairy ingredients, from seeds to fruit purees.
Finding a sub for eggs in baking depends on the desired end result, from moist and gooey dense chocolate brownies to light and fluffy meringues. It just requires a little adaptation and experimentation.
So, the good news is going egg-free doesn't mean giving up favourites like cakes and cookies or even scrambled eggs.
Here's a list of vegan egg replacements that will serve you well, whether you're vegan or simply out of eggs:
Vegan Egg Replacements
1. The Vegan Egg
First up, if you haven't yet heard about it there's a new substitute vegan egg on the market! It's a plant-based alternative that looks and more importantly "behaves like eggs". They're called "Les Merveilloeufs" and were created by two French women, and have both an egg yolk and an egg white.
Read all about the vegan egg here.
2. Flax Egg
This simple egg substitute, consists of flax meal mixed with hot water, otherwise known as the "flegg." The resulting gel-like texture works wonders in baked goods like cakes, cookies and other treats.
Discover how to make flax egg vegan alternative here.
1 egg = 1tbsp flax meal + 2.5 tbsp of water
3. Chia seeds
These mild flavoured small seeds act like a "glue" when mixed with water, perfect for binding ingredients together in baking.
Discover all the ways you can use chia seeds.
1 egg = 1 tbsp chia seeds + 3 tbsp water
4. Chickpea water (aquafaba)
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Veganuary tip 5. Substitutes! One of the hardest challenges is finding alternative ingredients to cook with. I.e. Eggs! Here are some great Egg alternatives! 1. Flax Seeds - one large egg, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. 2. Chia Seeds- similar to flax seeds in water, they thicken even more. You can use the same ratio — 1 tablespoon of ground seeds to 3 tablespoons of water 3. Mashed banana - adds moisture- this works when you have leavening agents, like baking soda or baking powder in your ingredients 4. Aquafaba - This is simply the leftover liquid from a can of beans, though it doesn't taste anything like beans once it's cooked. It only acts as a replacement for egg whites . . . #kijaniliving #greenliving #plantproteint #plantbasedprotein #plants #eatveg #natural #organicprotein #fitness #healthysnacks #veganuary #vegan #aquafaba #Health #Healthy #FitFam #Diet #Prenatal #Happy #Natural #Vegan #Organic #Paleo #Vegetarian #substitues #healthyeating
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If your recipe calls for egg whites, try out the magical ingredient - aquafaba, or chickpea water. It's the water left in the can after you drain chickpeas.
It's perfect for making eggless meringues, marshmallows, macaroons or nougat or wherever egg whites are called for.
Discover how to use aquafaba here.
5. Commercial egg substitutes - from the supermarket
If you want to eliminate trial and error in your baking, there are a variety of commercial egg replacers are available on the market, usually made from potato starch, tapioca starch or leavening agents
Each brand comes with its own instructions, but usually, it's a simple case of mixing the powder into a paste with water.
6. Silken tofu
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Do you even tofu?! Silken tofu is easy-peasy to make from scratch at home. You'll need just two ingredients + water. Watch the tutorial now; link on my profile! #marystestkitchen #soy #tofu #silkentofu #diy #makers #homeec #veganism #vegan #veganrecipe #healthy #vegansofig #vegancommunity #foodshare #veganfoodshare #instafood #tasty #foodie #plantbasedidet #foodblog #veganyoutbers #findingvegan #healthyvegan #veganprotein #chinesefood #ancientwisdom #plantbased #crafts #fromscratch #soybeans
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Silky soft tofu can be blended into a smooth and creamy puree, lending itself perfectly to binding baked goods.
It's also a great substitute for scrambled eggs. Simply add turmeric to pump up a golden colour.
1 egg = ¼ cup of silken tofu
7. Nut butter
Nut butters, like cashew, hazelnut and peanut, serve as great binders for savoury cooking like veggie burgers, falafel and quinoa patties.
1 egg = 3 tbsp
8. Mashed banana puree
Bananas add both moisture and richness to home baked goods like cookies, muffins, bread and pancakes where the sweetness adds to the flavour of the finished product.
1 egg = 1/2 overripe banana mashed
9. Vegan yoghurt
Again, another great method of adding moisture to baked goods. If you want your goods to rise as well add a touch of baking powder to the mix.
1 egg = 1/4 cup vegan yoghurt
10. Unsweetened apple sauce
You can easily sub apple sauce for eggs in recipes like muffins, loaves and pancakes as the the apple adds moisture and binds the dry ingredients, while also being much less sweet than its counterpart, banana mash.
Puree such as avocado pumpkin and sweet potato can also all be used equally sucessfully adding both sweetness and flavour.
1 egg = 1/4 cup of apple sauce
11. Corn starch and water
Starch powders and water worked into a paste are a great substitute for eggs. Try using this mix in savoury dishes rather than baking
1 egg = 1tsp cornstarch plus 3 tsp water
12. Vegan salt
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Just discovered the joys of Kala Namak (Himalayan Black Salt) to make tofu scramble taste more "eggy". It certainly stinks when you're grinding it up from crystals😷 Added to the tofu with jalapeños, spring onion, psyllium & a dash of coconut milk. Served with a cheeky side of sautéed mushrooms. Washed down with a fine pot of Jasmine😋 * * * #vegan #veganbrunch #ukvegans #vegansofhull #tofu #tofuscramble #kalanamak #himalayanblacksalt #stinky #jalapenos #springonions #psyllium #mushrooms #veganfoodporn #plantbased #whatveganseat #jasmine #jasminetea #jasminegreentea #greentea #chinesetea
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For when you want your scrambled tofu eggs to taste "more eggy", try sprinkling them liberally with sulphurous Himalayan black salt.
Find out more about black salt here.
Great for binding ingredients try using arrowroot powder mixed with water.
1 egg = 2 Tbsp Arrowroot Powder to 3 Tbsp Water