Looking for fail-proof egg replacements in your baking and cooking? Follow this guide and make perfect eggless baking and cooking recipes. With egg replacements for everything from baked goods to custards to savory breakfast dishes, I’ve got you covered!
When first going vegan, it can be hard to imagine a life without eggs. Believe me, I know.
However pretty quickly you’ll find, just as I did, that eggs are easy to replace in nearly everything and, in truth, eggs turn out to be completely unnecessary. In the decade and a half that I’ve been a vegan I’ve seen amazing progress in the plant-based food movement and one of the most impressive areas is that of the “vegan egg” which continues to gets to expand and get better every year.
While there are many commercial products out there, this guide is focused on simple, easy to find, solutions for vegan egg replacements for nearly everything.
Vegan Egg Substitutes
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These are the most common, everyday egg replacers that work in your baking, dessert making, and cooking! All of these substitutions can be found easily at your local grocery store or online.
Pro Tip: No egg replacer acts or tastes the same in every recipe so when using recipes will require a little tweaking from these guidelines. New recipes always come with a little trial and error.
Egg Replacements in Baking
In baking, eggs are most commonly used as leaveners, thickeners, and binders.
Most cookies, muffins, pancakes, quick-breads, and cakes all use eggs for a combination of these. Lucky for us, many plant-based foods have similar properties and therefore do the same thing in simple baked goods. Here’s a list of the most common vegan egg substitute in baking.
To Substitute – mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg, until thick and creamy. Chickpea flour can be found online or in most health stores or bulk sections of well-stocked grocery stores.
Non-dairy Yogurt & Silken Tofu
To Substitute – Add 1/4 cup plain non-dairy yogurt or silken tofu for each egg. Yogurt and silken tofu have no leavening properties, so in most cases, you’ll want to add about 1/8th teaspoon baking soda (per egg).
Uses – Great for most baked goods such as muffins, bread, and cookies, flax and chia seeds are amazing plant-based egg replacers. They add many health benefits to your baked goods, without adding additional flavor.
To Substitute – Blend 1 tablespoon of flax or chia seeds with 3 tablespoons of water until the mixture is thick and gelatinous. Each flax or chia “egg” can substitute one egg.
Uses – This includes applesauce, banana, pumpkin, and sweet potato puree. Purees work as binders and thickeners and are perfect for moist, dense, baked goods such as muffins, doughnuts, and quick bread.
To Substitute – Add 3 tablespoons of puree for each egg. Note: purees do not add leavening properties and in some cases make batter denser. When using, add about 1/8th teaspoon baking soda (per egg) to the recipe to help with leavening.
To Substitute – To make buttermilk mix 1 cup of soy milk with 1 teaspoon of apple cider vinegar. This can replace the liquid in the baked good. Add an additional 1/4 cup of buttermilk for each egg you want to replace. You can replace up to 2 eggs with this method.
Egg Substitutes in Custard.
By definition, custards are made through the coagulation of egg proteins. Sounds hard to duplicate? Not at all.
Unlike replacing eggs in baked goods, which is relatively easy even for new bakers to veganize, custards are made by a lot of adjustments to perfect texture and taste, making a direct substitution for every recipe impossible. That being said, with some trial and error, you too can make your own vegan egg substitute for classic custards.
Raw cashews, soaked and ground to a VERY SMOOTH cream, have very similar properties – high in fat and protein – to whipped egg yolks making it one of my favorite ways to make custards like Pot de Creme. Virtually flavorless, the cashew nut remains a hidden ingredient, taking on the flavors surrounding it.
Coconut milk is commonly used to replace whipped egg yolks. Ice cream, for example, is made by whipping egg yolks. The egg yolks give the ice cream the texture and richness associated with ice cream. This 5-Ingredient Coconut Milk Ice Cream substitutes coconut milk for both the eggs and heavy cream, making it so creamy, airy, and thick.
For a healthier version, well-blended tofu will take on any flavor, and can be used instead of cashews in puddings, pudding cakes, and cream pies. This is a cheaper, lower-calorie version of cashews.
A relatively recent discovery, aquafaba is the liquid from canned bean (usually chickpea). When whipped up it is similar to whipped egg whites. These work incredibly well in mousses, meringues, and other recipes that rely on the tender texture that whipped egg whites create.
Because of its high protein content, chickpea flour has awesome coagulation powers when baked. When few eggs are required rather than being the base of the recipe, chickpea flour may be the best option. For example, when making French Toast or Bread Pudding.
Egg Substitutes for Eggs
You can even replace eggs in cooking!
Quiches, frittatas, and omelets can all be recreated with a few plant-based ingredients that will amaze you at how delicious they can be. These foods have great texture and absorb the flavors around it, making them the perfect canvas for your favorite savory dishes.
Tofu is one of the most used egg replacers. It is best used in scrambles, quiches, and egg salads. When using tofu in eggy dishes it is almost always best to use regular firm tofu to replicate an eggy consistency. Check out my recipe for perfect scrambled “eggs” to check out the process.
With surprising similar texture and flavor to eggs, chickpea flour has become a common substitution for omelets and quiches. This is a method I haven’t tried personally but is very commonly found in recipes these days.
White Beans & Chickpeas
Adding little additional flavor, whipped up beans are high in protein and can create a similar texture to beans when baked in frittata or quiche. Chickpeas also make a nice soy-alternative to a scramble.
More Vegan How-To Guides
- Vegan’s Guide to Replacing Cheese
- MDV’s Guide on Dairy-Alternatives
- Ultimate Guide on Vegan Sugar
- How to Stock a Vegan Pantry
- Your Guide on Vegan Protein
Written by Sarah McMinn