Unlike some foods that invite controversy in the vegan community (like honey or refined white sugar), I’m pretty sure we can all agree that eggs are not vegan. When I first hopped on the vegan train, I wasn’t all too sad about letting go of eggs because I wasn’t particularly fond of them in the first place. What I did lament was the thought of no longer enjoying baked goods. What can you replace eggs with? Or so I thought.
But, boy, was I wrong! Turns out, there are quite a few vegan alternatives to eggs, and they do the job of eggs (i.e. binding as well as adding texture, bounce, and flavor) equally well. Come along as we explore what the best vegan egg substitutes are. 🍳 Some of these might be familiar, but some others just might surprise you.
1. Aquafaba
Replace: 1 whole egg with 3 tablespoons of aquafaba, 1 egg white with 2 tablespoons of aquafaba, 1 egg yolk with 1 tablespoon of aquafaba
Best for: Cupcakes, pancakes, muffins, mayonnaise, ice cream, meringues, and marshmallows
Open a can of tinned chickpeas and you’ll find some liquid at the bottom. This is exactly what aquafaba is–the water that’s left over after cooking chickpeas or legumes, so you can make this bean water at home, too. The protein and starch profile of this viscous liquid is very similar to that of an egg.
All you need to do is place the liquid in a bowl and whisk it till it starts to become foamy or develops soft peaks. Use this vegan egg substitute to make buttercream or frosting, to add some fluffiness to dense baked goods, or to whip up some light and airy cakes.
2. Mashed banana
Replace: 1 egg with ½ of a mashed banana
Best for: Dense baked goods such as pancakes, cookies, banana breads, muffins, brownies, cupcakes
At any given point in time, you can always find a couple of bananas in my fruit basket, so this was a very handy vegan egg alternative for me. Plus, I happen to love the taste of bananas, so win-win. 🤷 Fair warning, though. The flavor of the banana can come on quite strong, so if that’s not to your taste, use another option.
Take half of a ripe banana, mash it nice and good, and use it in lieu of eggs. The banana does the job of adding moisture to your baked goods and binding the ingredients together. It doesn’t cause your dishes to rise, so if you want that, add some baking powder. The banana also adds some sweetness to your dish, so it’s best to keep any additional sugar to a minimum. As a general rule of thumb, this vegan egg alternative works best for dense baked goods.
3. Apple, pumpkin, or avocado purée
Replace: 1 egg with ¼ cup of purée
Best for: Dense baked goods like pancakes, cakes, cookies, muffins, and brownies
Don’t fancy having a strong banana flavor in your baked goods? Fruit and vegetable purée–applesauce, in particular–make for great alternatives. The apple adds a very subtle taste, making it a great vegan alternative to eggs (and mashed bananas in recipes that don’t call for any bananas).
The purée adds moisture and binds all the ingredients together. But, it doesn’t bring any leavening properties (ability to make baked goods rise) to the table, and adds a bit of density, so if you want a lighter texture, mix some baking soda. You can buy (unsweetened) applesauce from the supermarket, or make it at home by cooking apples till they turn into a smooth paste.
While apple purée is the most common vegan egg substitute, you can try other fruit purées as well–such as avocado. If you’re making a dish where pumpkin is the showstopper? Try pumpkin purée, instead!
4. Chia seeds or ground flax seeds
Replace: 1 egg with 1 tablespoon of chia or flax seeds + 2.5 tablespoons of water
Best for: Brownies, cookies, breads, biscuits, pancakes, vegan meatballs, and veggie burgers
In addition to making for great vegan egg substitutes, chia and flax seeds are also excellent sources of vegan protein and healthy vegan fats! Take 1 tablespoon of chia seeds or ground flax seeds and mix them with 2.5 tablespoons of water. Let this mixture sit for 15 minutes. The mixture will thicken into something resembling beaten egg yolk. Depending on the type of seed you use, this mixture is commonly known as a “flax egg” or a “chia egg.”
Flax and chia eggs are excellent binders, but bad leaveners. They also add a slightly chewy and nutty texture, so it’s best to use them as vegan egg substitutes for dense baking goods.
5. Silken or firm tofu
Replace: 1 egg with ¼ cup of puréed silken tofu
Best for:
- Cheesecakes, sour cream, chocolate mousse, ice cream, and puddings (silken tofu)
- Lasagna, quiches, and tofu scrambles (firm tofu)
Like applesauce, silken tofu makes your recipes moist, and can be used in both sweet and savory dishes. It also has a delightfully creamy texture. Fill 1/4th of your cup with silk tofu and whip it till it leaves behind a smooth purée. You don’t want to have any chunks when you start cooking. The downside is that it doesn’t help your baked goods rise, so add a pinch of baking salt. Use this plant-based egg alternative to make a vegan cheesecake, sour cream, or any dense and moist baking goods.
Firm tofu, on the other hand, works as a vegan egg replacement in savory dishes. You can use it in place of scrambled eggs, make a vegan omelet, or lasagna.
6. Chickpea flour
Replace: 1 egg with 3 tablespoons of chickpea flour + 3 tablespoons of water
Best for: Cakes, muffins, cookies, scones, French toast, quiches, and lasagna
Chickpea flour is, hands down, one of my favorite plant-based egg alternatives. Why? Because it replaces an egg completely, by which I mean that it binds the ingredients together and acts as a leavening agent. Bonus? It packs a protein punch! You can use it instead of an egg in a wide variety of baked goods and savory dishes.
Take 3 tablespoons of chickpea flour and mix it with 3 tablespoons of water. Keep stirring till it turns into a thick and creamy paste. Remember not to accidentally eat any raw batter, though, as raw chickpea flour just tastes.. bad. Don’t just limit yourself to desserts, though. Try chickpea flour on a French toast, cook a lasagna with it, or try making a vegan omelet!
7. Vegan yogurt
Replace: 1 egg with ¼ cup of yogurt
Best for: Cakes, cupcakes, and muffins
Yogurt does a good job of adding moisture to your dishes, but make sure that you use thick Greek-style vegan yogurt. Unless you use flavored yogurt, the taste of your baked goods won’t be altered. This vegan egg replacement gives your dishes a rich and fluffy texture. It works best for baked goods that aren’t hard.
8. Starches or arrowroot powder
Replace: 1 egg with 2 tablespoons of starch or arrowroot powder + 3 tablespoons of water
Best for: Pies, puddings, custards, sauces, soups, and stews
Corn, tapioca, or potato starches as well as arrowroot powder (which is high in starch and resembles cornstarch) are great binding and thickening agents. Mix 2 tablespoons of starch with water and whisk it till it turns into a smooth, viscous paste. Use this vegan egg replacement to bake pies and custards, or to thick your soups and stews. It may take a little bit of trial and error, so go with the type of starch that best fits your cooking tastes.
Here’s a delicious and rich Vegan Beans and Turnips Stew to delight your taste buds!
9. Baking powder and vinegar
Replace: 1 egg with 1 teaspoon of baking powder + 1 tablespoon of vinegar
Best for: Any type of baked goods
Craving a sponge cake that’s light and airy and just melts in your mouth? Baking powder with vinegar might be the best plant-based egg alternative for you. When mixed together, the two ingredients set off a chemical reaction that ends up creating carbon dioxide and water. This creates air pockets within your baked goods, giving them the fluffy and airy texture that we all love. So, whether you want to bake a cake, or whip up some extra-fluffy and soft pancakes for your morning breakfast, this is a great option.
10. Store-bought vegan egg substitutes
Replace: 1 egg with 1.5 tablespoons of powder or liquid + 3 tablespoons of water
Best for: Any type of baked goods and savory dishes
If you don’t want to run the risk of creating your own homemade alternative to plant-based eggs only to have it go wrong, or if you’re simply having a lazy day, worry not, for ready-made egg replacers exist! They come in all kinds, too–liquid, powder, and even scrambled form. Ah, the wonders of modern technology.
These commercial egg replacers are typically made using starches, arrowroot powder, and a leavening agent. They mimic real eggs quite well without altering the flavor of your dishes. The Hodo All-Day Egg Scramble is a ready-to-go tofu scramble that can satisfy your scrambled egg cravings. When you want to bake, or add an egg patty to your vegan burger, the Just Egg Vegan Eggs Scramble might work better. It’s worth noting that this option probably isn’t great for meringues.
Have you tried any of these plant-based egg substitutes? 🥚 Which one was your favorite?