Tyler McFarland on July 21, 2023
Updated on November 8, 2023 Reviewed and fact-checked Found a mistake? Let us know!
Welcome to the world of vegan egg substitutes!
In this comprehensive guide, we’ll explore the best plant-based alternatives to eggs that will revolutionize your cooking and baking:
- Ground Flaxseed
- Ground Chia
- Applesauce
- Silken Tofu
- Vegan Yogurt
- Banana
- Pumpkin Puree
- Aquafaba
- Vinegar and Baking Soda
- Black Salt
- Vegan Egg Powder
- Chickpea Flour (Besan)
- Soy Flour
- Potato Starch
- Arrowroot Powder
- Nut Butters
- Carbonated Water
- Tapioca Starch
- Agar Agar
- Psyllium Husk
Whether you’re a seasoned vegan or just starting on your plant-based journey, these egg substitutes will empower you to create delicious and cruelty-free dishes.
What Do Eggs “Do” in Cooking?
Before we dive into the substitutes, let’s understand the essential roles eggs play in cooking.
Eggs are versatile ingredients that act as binding agents, leavening agents, and provide moisture in various recipes.
They lend structure to baked goods, hold ingredients together, and contribute to the texture and flavor of many dishes.
The Best Vegan Egg Substitutes
Ground Flaxseed
Ground flaxseed, derived from flax plants, is a nutritional powerhouse packed with omega-3 fatty acids, fiber, and essential nutrients. To replace one egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, and witness the magic in your muffins, cookies, and pancakes.
Benefits
As an excellent egg substitute, flaxseed boasts remarkable binding abilities.
The subtle nutty flavor of flaxseed adds a delightful twist to your creations.
Ground Chia
Ground chia seeds come from the chia plant, which is a nutritional powerhouse filled with protein, fiber, and healthy fats. Replace one egg by combining 1 tablespoon of ground chia with 3 tablespoons of water, and experience its magic in your muffins, cookies, and pancakes.
Benefits
Ground chia seeds offer binding capabilities similar to flaxseed.
Chia seeds add a pleasant crunch and enhance the nutritional profile of your dishes.
Applesauce
Applesauce is a delightful fruit-based egg substitute that adds natural sweetness and moisture to your recipes. Replace one egg with ¼ cup of unsweetened applesauce for moist and fluffy baked goods. It works wonders in muffins, cakes, and brownies.
Benefits
Apart from being an egg alternative, applesauce is also a healthier option as it reduces the need for added fats and sugars in your recipes.
It imparts a subtle apple flavor, making your treats even more delightful.
Silken Tofu
Silken tofu, with its smooth and creamy texture, is a versatile egg substitute that enhances the richness of your dishes. For recipes that require a custard-like texture or moisture, blend ¼ cup of silken tofu until smooth to replace one egg.
Benefits
Silken tofu not only adds moisture but also offers a protein boost to your recipes.
Its neutral taste allows it to blend seamlessly into both sweet and savory dishes, making it a kitchen essential for vegan cooks.
Vegan Yogurt
Vegan yogurt, made from plant-based milk, is an excellent egg substitute in recipes that call for moisture and tanginess. Use ¼ cup of vegan yogurt to replace one egg in your baked goods and pancakes.
Benefits
Vegan yogurt not only adds moisture but also contributes a delightful tangy flavor to your dishes.
Its creamy texture enhances the softness and richness of your baked treats, leaving you wanting more.
Banana
Mashed ripe bananas are a fantastic egg substitute, especially in sweet recipes. One mashed ripe banana can replace one egg in your muffins, cakes, and cookies, adding natural sweetness and moisture.
Benefits
Besides acting as a binder, mashed bananas provide essential nutrients like potassium and vitamin C, making your baked goods both delicious and nutritious.
Pumpkin Puree
Pumpkin puree is a wonderful egg substitute that adds moisture and a subtle earthy flavor to your recipes. Replace one egg with ¼ cup of pumpkin puree in your muffins, breads, and pancakes.
Benefits
Pumpkin puree not only keeps your baked goods moist but also infuses them with the comforting taste of fall. Embrace the seasonal spirit while enjoying the benefits of this delightful substitute.
Aquafaba
Aquafaba, the liquid found in canned chickpeas or other legumes, is a game-changer in the world of vegan baking. Whisk 3 tablespoons of aquafaba to replace one egg in your recipes.
Benefits
Aquafaba mimics the properties of egg whites, offering excellent binding and foaming capabilities.
It works wonders in meringues, macarons, and other recipes that require a fluffy texture, making it a must-have for aspiring vegan bakers.
Vinegar and Baking Soda
This dynamic duo of vinegar and baking soda creates a fantastic leavening effect when combined. Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda to replace one egg in your recipes, especially in quick breads and cakes.
Benefits
Vinegar and baking soda create a light and airy texture in your baked goods, perfect for recipes that require rising and fluffiness.
This simple yet effective combination is a reliable option in your vegan baking arsenal.
Black Salt
Black salt, also known as Kala Namak, is a unique egg substitute that imparts an eggy flavor to your dishes. Use a pinch of black salt to replace one egg in tofu scrambles, vegan omelets, and quiches.
Benefits
Black salt’s distinct sulfuric taste replicates the flavor of eggs, adding authenticity to your vegan savory dishes. Its use is a game-changer for anyone craving the taste of eggs without the animal products.
Vegan Egg Powder
Commercially available vegan egg powders are convenient and reliable egg substitutes in various recipes. Follow the package instructions to use vegan egg powder as a replacement in your baking and cooking adventures.
Benefits
Vegan egg powder is specially formulated to mimic the binding and leavening properties of eggs, making it a versatile option for all your culinary experiments. It provides an easy and accessible way to enjoy egg-free cooking.
Chickpea Flour (Besan)
Chickpea flour, also known as Besan, is a versatile and protein-rich egg substitute. Mix 3 tablespoons of chickpea flour with 3 tablespoons of water to replace one egg in recipes that require binding.
Benefits
Chickpea flour brings a distinct flavor to your dishes while delivering a protein punch. It is perfect for recipes that need structure and a slightly nutty taste.
Soy Flour
Soy flour is another protein-packed alternative to eggs in savory recipes. Use 1 tablespoon of soy flour with 2 tablespoons of water to replace one egg in your cooking.
Benefits
Soy flour adds protein and enhances the nutritional value of your dishes. Its neutral taste makes it suitable for savory applications, making it a staple in your vegan kitchen.
Potato Starch
Potato starch is a versatile thickening agent and binder in various recipes. Mix 2 tablespoons of potato starch with 2 tablespoons of water to replace one egg in your dishes.
Benefits
Potato starch helps hold ingredients together and adds a subtle thickness to your recipes. It is an excellent option for both sweet and savory dishes that require binding and texture.
Arrowroot Powder
Arrowroot powder is a gluten-free and grain-free thickener that works well as an egg substitute in certain recipes. Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water to replace one egg in your culinary creations.
Benefits
Arrowroot powder imparts a glossy texture and a light consistency to your dishes. It is particularly useful in recipes that call for a smooth and creamy finish.
Nut Butters
Nut butters, such as almond or cashew butter, add richness and moisture to your recipes. Use 3 tablespoons of nut butter to replace one egg in your baking.
Benefits
Nut butters not only serve as excellent binders but also bring a delightful nutty flavor to your dishes. They are perfect for enhancing the taste and texture of your baked goods and energy balls.
Carbonated Water
Carbonated water, also known as sparkling water, is a surprising egg substitute that works well in certain recipes. Use ¼ cup of carbonated water to replace one egg in your recipes, especially in pancakes and waffles.
Benefits
Carbonated water adds airiness and fluffiness to your dishes, making them light and enjoyable. Its use is perfect for recipes that require a delicate touch and a bubbly texture.
Tapioca Starch
Tapioca starch is a versatile ingredient that contributes to the chewiness and binding in your recipes. Mix 1 tablespoon of tapioca starch with 3 tablespoons of water to replace one egg in your cooking.
Benefits
Tapioca starch is particularly useful in recipes that call for stretchiness and a chewy texture, such as vegan mozzarella and certain gluten-free baked goods.
Agar Agar
Agar agar is a plant-based gelatin derived from seaweed, often used in vegan desserts. Mix 1 tablespoon of agar agar powder with 1 tablespoon of water as an egg replacement in your recipes.
Benefits
Agar agar sets quickly and offers a firm texture, making it an ideal option for vegan jellies, custards, and pies. It is a great alternative to traditional gelatin without sacrificing flavor or texture.
Psyllium Husk
Psyllium husk, derived from the seeds of the Plantago ovata plant, is an excellent binding agent. Mix 1 tablespoon of psyllium husk with 3 tablespoons of water to replace one egg in your baking.
Benefits
Psyllium husk provides a gel-like consistency and is especially useful in recipes that need structure and binding. It is a gluten-free option that enhances the texture of your baked goods and helps them hold their shape.
Conclusion
With the wide array of vegan egg substitutes available, the world of plant-based cooking is filled with endless possibilities.
Whether you’re whipping up fluffy pancakes, baking scrumptious cookies, or preparing savory omelets, these alternatives will prove to be valuable allies in your culinary journey.
By harnessing the power of these vegan egg substitutes, you can create mouthwatering dishes that are not only delicious but also cruelty-free and environmentally friendly.
So, get creative and start experimenting with these fantastic egg alternatives, and you’ll discover a whole new realm of vegan culinary delights!
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!