These vegan egg replacers are all things you probably already have in your pantry or fridge. Want to bake a cake or make great vegan meatballs? Vegan egg replacer to the rescue!
Baking (and cooking in general) without eggs is not as difficult as you might think. If you know which egg replacer is suitable for the recipes you're veganizing, it's a snap.
Using egg replacers can require a bit of trial and error. Each egg substitute will produce a different texture (and sometimes color) in baked goods. But, with a little bit of practice you'll soon get a feel for which substitute you prefer.
Vegan Egg Alternatives
- Silken Tofu: Silken tofu is the softest variety of tofu. Blitz it in the blender for a few seconds until it’s completely pureed.
Use tofu as an egg replacer where you might use a boiled egg, such as in an egg salad sandwich. It also makes a great egg substitute to use in vegan quiche. It’s best not to use tofu in baked goods that you want to come out soft and fluffy; it’s too dense.
To use silken tofu as an egg substitute use 4 tablespoons of pureed silken tofu for every egg you’re replacing.
2. Baking Soda And Vinegar: Baking soda and vinegar makes an ideal egg substitute in light and fluffy baked goods like cakes, cupcakes and muffins. The best vinegar to use is apple cider or white vinegar. Only use baking soda and vinegar to replace one egg.
To use baking soda and vinegar as an egg replacement use one teaspoon of baking soda with one tablespoon of vinegar.
3. Instant Mashed Potatoes: Instant mashed potatoes make a great egg substitute when you need a binder for vegan burgers and meatloafs.Instant mashed potatoes are best used in vegan recipes that are dense.
Use two tablespoons of instant mashed potatoes for every egg you want to replace.
4. Flaxseed Meal (aka linseed): Flax seeds come from the flax plant. The seeds have a nutty flavor and can be ground to release flax oil or pulverized to create flax meal.
Aside from making an excellent egg replacer, flax seeds have numerous health benefits. They contain omega 3 fatty acids and loads of fiber. They’ve been used to treat conditions ranging from constipation to blood sugar control.
To make one flax egg combine one tablespoon of flaxseed meal with three tablespoons of water or plant based milk. Leave to rest for at least 5 minutes before using in your recipe.
5. Applesauce: Unsweetened applesauce can be used as an egg replacer when baking vegan cakes, cookies, brownies or muffins.
Applesauce does produce a denser end product. If you want a lighter texture simply add ½ teaspoon of baking powder for each egg you are replacing.
To make one applesauce egg, use ¼ cup of applesauce for every egg you’re replacing.
6. Chia Seeds: Chia seeds come from the desert plant Salvia hispanica, a member of the mint family. Their reputation as a superfood is well deserved. They’re an excellent source of omega three fatty acids, fiber and protein. In addition they contain iron, calcium, magnesium and zinc.
To make a chia seed egg replacer, mix one tablespoon of whole chia seeds or two tablespoons of ground chia seeds with three tablespoons of water.
7. Mashed Bananas: Mashed bananas are a great egg substitute for sweet baked goods like brownies and cookies.
Use one mashed banana for every egg you’re replacing.
8. Diet Soda: Surprisingly, diet soda is an excellent egg, oil and water replacement when making box mix cakes!
If you want to make a boxed cake mix vegan, simply replace the eggs and oil with one can of diet soda.
9. Aquafaba: Looking to make a vegan meringue? Look no further than that can of chickpeas in your cupboard. Aquafaba is the liquid that canned chickpeas are soaked in. It also makes a great egg substitute in baked goods, as well as a glazing agent for pastries.
Use three tablespoons of aquafaba for every egg you’re replacing.
10. Vegan Buttermilk: Vegan buttermilk can be used as an egg replacer for baked goods. It makes a surprisingly effective binder for cakes, muffins and pancakes. Vegan buttermilk is made by mixing a plant based milk with either vinegar or lemon juice. Let the mixture sit for 5 minutes before using it in your recipe.
Use one tablespoon of apple cider vinegar (or lemon juice) mixed with one cup of plant based milk.