Do you want to make a favorite recipe but don’t know what to do about the eggs? Here are the best vegan egg substitutes that can be used instead.
We’ve all been there: you’ve saved a delicious-sounding recipe from your favorite cookbook, you think you have all the ingredients necessary ready, but at the last minute, you realize one key ingredient is not suitable for your diet – eggs.
Now, eggs are believed to be an essential ingredient for both sweet and savory recipes. They’re the one product that is guaranteed to be found in every household’s fridge. Vegans shouldn’t have to despair though, as high-quality egg replacers are now becoming readily available everywhere.
We’re not just talking about the expensive Whole Foods stuff either. You’ll be surprised to find that there are fantastic egg replacers already sitting in your cupboard.
Affordable vegan egg substitutes
So, what are the best egg replacers for vegans? Here we list the best ones, rated in terms of availability, price, and faithfulness to the original.
All hail the humble flax! This seed is incredibly nutritious, packing omega-3 fatty acids, protein, antioxidants, and fiber while keeping your carb intake low.
How can you make a great vegan egg replacer out of these powerhouse seeds?
Just mix a tablespoon of ground flax (blended flaxseed) with three tablespoons of water, stir well, and let the mixture sit for five minutes to thicken. This “flax egg” will imitate the binding properties of chicken eggs perfectly; just try it yourself with muffins, cakes, bread, or even vegan meatballs!
You might like to try our Vegan Meatloaf with Mushrooms and Lentils that contains ground flaxseed.
Don’t be fooled by the fancy name, chances are that this vegan egg replacer could be in your kitchen already. Aquafaba is the name given to chickpea water – you know, the cloudy, often salty water found in chickpea tins. This is the kind of leftover you would normally rinse out to get to the good stuff, but its incredible thickening properties will have you save every last bit out of your tins!
One tablespoon of aquafaba equals one egg yolk, while two tablespoons make for one egg white – so you can start using this egg replacer in your savory or sweet bakes.
Try our Vegan Aquafaba Chocolate Mousse Recipe or our Vegan Marshmallow Recipe.
Applesauce makes for a great egg replacer that is perfect for sweet recipes, and wonderfully fat-free. Just a ¼ cup of unsweetened applesauce can replace one egg, giving your baked goods perfect moisture. It’s an amazing ingredient to use in cookies, pancakes, and cupcakes.
Who would have thought? Ripe bananas are also a perfect vegan egg replacer when it comes to cooking sweet recipes. Ripe bananas go perfectly with brownies, adding moisture and sweetness. You can use one medium ripe banana, mashed up, to replace one egg.
Silken and firm tofu
Tofu is readily available in most supermarkets, and it makes for the perfect egg substitute when looking for something healthy and packed with protein. Silken tofu (the very soft kind) adds a delicious creamy texture in cheesecakes, homemade sour cream, or puddings. Firm tofu, on the other hand, works best in savory dishes such as quiches, tarts, or eggless breakfast scrambles.
For more ideas see: Best Vegan Breakfast Ideas
Another protein-packed favorite, chickpea flour is a staple in Indian cuisine, working as one of the best natural egg replacers in baked goods, omelets, and quiches. Its texture and flavor are surprisingly similar to eggs, but it might not be available outside of health food stores and ethnic supermarkets.
Egg substitute powders
Vegan egg substitutes are becoming more popular, so although they used to always come with a hefty price tag it is now not uncommon to find high-quality products with a lower price tag. Some of our favorite products are Follow Your Heart’s VeganEgg and the mung bean-based Just Egg.
These are our picks for the best egg replacers for vegans, making egg substitution so easy and convenient you won’t have to give away your favorite baked goods cookbook just yet! What delicious recipe will you experiment with first?