Top 10 Vegan Egg Substitutes – Due to their sticking and foaming properties, eggs are a key ingredient in several recipes–from roasted goods and desserts to mayo and other sauces.
However, the mass production of eggs raises major animal welfare concerns, ecological damage, and health hazards.
Top 10 Vegan Egg Substitutes List
Baking Soda & Vinegar
1 teaspoon baking soda + 1 tablespoon of vinegar = 1 egg
- How to use it: Unless you have experience in making adjustments to recipes, I’d personally use this replacement in recipes specially made with this added. You can find which recipes work with this replacement by doing a simple Google search.
- Great for: fluffy cakes, chocolate cakes, cupcakes, pancakes.
- Pros: chances are, you already have these in your kitchen. Plus, they are affordable,
- Recipe example: Caramelized Banana Bread
Chia seeds are available in black or white small seeds (or both colors).
1 tablespoon of whole chia seeds + 3 tablespoons of water= egg
- How to make it: Mix the chia seeds and water together in a small bowl and let it rest until the seeds have formed a gelatinous goop around them and thickened up a lot. Combine the water and chia seeds in a small mixing bowl and keep aside until the seeds have developed a gel-like liquid around them and thickened up.
- Ideal for: muffins, shortbread, cookies, and brownies
- Pros: rich in fiber, high in healthy fat, rich in protein and requires no grinding before using.
Ground Flaxseed /Linseed
Flaxseeds are available in pre-ground or wholesome form. In the first case, if you live in a warm climate, keep it in the fridge or freezer to stop it from going sour.
1 tablespoon ground flaxseed + 3 tablespoon (45g) warm water = 1 egg
- How to make it: Combine the water with the flaxseed in a bowl and let rest until the mixture develops a slightly thick and gel-like texture.
- Ideal for: Muffins, cakes, cookies, and sweet breads.
- Pros: rich in fiber, full of omega-3 fatty acids, neutral flavor, easy to find
- Example recipe: Vegan Lemon Poppy seed Muffins
Mashed banana or applesauce or pumpkin purée
The above purees work similarly to eggs, yielding a smooth and semi-liquid texture.
1/4 cup (60ml) mashed banana or pumpkin purée or applesauce= 1 egg
- How to make it: Mash one ripe banana until smooth and creamy and add into the recipe, the same way you would add an egg.
- Ideal for: fluffier baked desserts, pancakes and waffles, muffins, quick breads
- Pros: easy to use and keep
- Recipe Example: Vegan Banana Bread
This tofu is typically long-lasting, and you can find it in most grocery or natural food stores.
1/4 cup (approx. 60ml) mashed or blended silken tofu =1 egg
- How to make it: mash with a hand/immersion blender, food processor or general blender until smooth. Measure and then add into your recipe the same way you would add an egg.
- Ideal for: cakes, muffins, Quiché, quick breads, (mixed with chickpea flour), “scrambled eggs”.
- Pros: imparts a light texture that is great for cakes, is protein-rich, has a long shelf life.
- Example recipe: Vegan Eggs Benedict
1 tablespoon chickpea flour + 3 tablespoons/45ml water= 1 egg
- How to use it: Add the flour to a bowl and combine it with the water to achieve a smooth paste.
- Ideal for: fluffier bakes like cakes, muffins, quick breads, and deep-frying (as an egg replacement in breadcrumb-coated recipes), pancakes, batter for french toasts, scrambled ‘eggs’/ ‘omelets’ or vegan Quiché, meatballs, meat patties, and meatloaf.
- Pros: protein-rich, fiber-rich, offers a golden shade to baked goods, has no particular taste once cooked
- Recipe Example: Vegan Swiss meringue buttercream
The consistency of Aquafaba aka chickpea water varies depending on the brand. If you gave it a try before and it doesn’t turn out well, try shrinking it down by half, under low heat in a small pot.
1/4 cup (approx. 60ml) aquafaba= 1 egg
- How to make it: You can use it right from its can, or shrink by half if necessary before use. You can then add it to dough and batters or process in a mixer with or with no sugar, until you achieve a thick and foamy consistency that resembles beaten egg whites.
- Ideal for: replacing white eggs in meringues, mousses, and buttercream. You can also add it to cookies, waffles and deep-fry breadcrumb-coated recipes, and most cakes.
- Pros:It’s made using a leftover liquid, it is freezer-friendly, and has a light and foamy consistency.
- Recipe example: Vegan Coconut Macaroons, or Angel food cake
Two tablespoon oats + 3 tablespoon boiling water =1 egg (instant or fine oatmeal oats work best in this recipe– avoid using old-fashioned or whole oats).
- How to make it: Add the oats in a mixing bowl, add the boiling water to cover and keep aside until cool and thick. You can then process the mixture into a smooth paste if you don’t like the oaty texture or bits in your final bake.
- Ideal for: cookies, pancakes/waffles, muffins, and quick breads
- Pros: Easy to find, rich in fiber, cheap
- Recipe example: Vegan Chocolate Chip Cookies
1 tablespoon cornstarch + 3 tablespoon (45ml) water= 1 egg
- How to make it: combine in a mixing bowl to make the slurry. If you are going to use it in a baked casserole or dessert, just whisk straight into the dough or mixture. If you are using it as pie filling or custard, combine with the rest of the liquid and then simmer, stirring until it becomes thick.
- Great for: custards (puddings, crème pâtissière, ice-cream), pie fillings, lemon curd
- Pros: easy to add, easy to find, and cheap.
- Recipe example: Pistachio Ice Cream
Tapioca starch is used as a thickening or binding ingredient for puddings, sauces, and condiments. To substitute 1 egg, combine 1 tbsp of tapioca starch with 3 tsp of water. You can also use it to make vegan mayo that is creamy and smooth. You can find it easily at most supermarkets.
- How to make it: blend with 3 tbsp of water
- Great for: vegan mayonnaise
- Pros: Easy to use and affordable
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I hope you have a clearer picture now that I’ve shown you the top 10 vegan egg substitutes, and how to use them. If you have any questions, or you have something to add to the value of plant-based egg substitutes, feel free to write it down in the comments section. Thanks!