13 Egg-cellent Egg Substitutes For Vegan Cooking

Hey there, fellow foodies! Are you tired of using eggs in every recipe but looking for a vegan alternative? Don’t worry; you’ve come to the right place!

As an experienced cook, I’ve experimented with various egg substitutes in my vegan kitchen, and I’m excited to share my top picks with you. So, buckle up, and let’s jump into the world of eggless cooking!

Silken Tofu

Tofu, also known as bean curd, is a versatile and nutritious ingredient that can replace eggs in many recipes. To use silken tofu as an egg substitute, crumble it with your hands or a fork and mix it with the other ingredients.

The conversion ratio is 1/4 cup of crumbled tofu for one egg. This egg substitute works best in dishes like cakes, custards, and smoothies, where the egg’s primary role is to provide moisture.

Mashed Bananas

Who would have thought that a humble banana could replace an egg? Well, it can! Mashed bananas are an excellent substitute for eggs in baking recipes. The conversion ratio is 1/4 cup of mashed bananas for one egg.

Bananas provide moisture and natural sweetness and act as a binding agent, making them perfect for muffins, pancakes, and quick bread. And the best part? Your kitchen will smell like a banana bread bakery!

Yogurt (non-dairy)

Yogurt, whether dairy or non-dairy, can act as an egg substitute in many recipes. The conversion ratio is 1/4 cup of yogurt for one egg. Yogurt provides moisture and acts as a binding agent, making it ideal for cakes, muffins, and quick bread.

Just make sure to choose a plain, unsweetened yogurt for savory dishes and a vanilla-flavored one for sweet recipes.

Apple Sauce

Who knew that applesauce could be so versatile? Not only is it a delicious snack, but it can also replace eggs in many recipes. The conversion ratio is 1/4 cup of applesauce for one egg.

Applesauce provides moisture and acts as a binding agent, making it ideal for cakes, muffins, and quick bread. Plus, it adds a natural sweetness to your baked goods.

Chia Seeds/Flax Seeds mixed with water

Chia and flax seeds are two superfoods that can be used as an egg substitute in vegan cooking. To use them, mix one tablespoon of chia or flax seeds with three tablespoons of water and let it sit for 5 minutes until it forms a gel-like consistency.

The conversion ratio is one tablespoon of the chia or flax seed mixture for one egg. This egg substitute works best in dishes where the egg’s primary role is to provide structure, such as bread, pancakes, and waffles.

Commercial egg replacer powder

Commercial egg replacer powder is popular for vegans who want a quick and easy egg substitute. The conversion ratio is typically listed on the package, but it’s usually one teaspoon of powder mixed with two tablespoons of water for one egg.

This egg substitute is convenient and works well in most baking recipes.

Aquafaba (liquid from a can of chickpeas)

Aquafaba, also known as the liquid from a can of chickpeas, is a recent discovery in the world of egg substitutes. This magical liquid can be whipped into a foam resembling egg whites and used in meringues, mousses, and cakes.

The conversion ratio is three tablespoons of aquafaba for one egg white. This egg substitute is not only versatile, but it’s also low in calories and high in fiber, making it an excellent choice for health-conscious vegans.

Rice Flour and Water

Rice flour and water can be mixed to create a simple egg substitute that works well in many recipes. The conversion ratio is one tablespoon of rice flour mixed with two tablespoons of water for one egg.

This egg substitute works best in dishes where the egg’s primary role is to provide structure, such as bread, pancakes, and waffles.

Baking Powder and Milk (non-dairy)

Baking powder and milk (non-dairy) can be mixed to create an egg substitute that works well in many baking recipes. The conversion ratio is one teaspoon of baking powder mixed with one tablespoon of milk for one egg.

This egg substitute works best in recipes where the egg’s primary role is to provide structure, such as cakes, muffins, and quick bread.

Coconut Milk or Cream

In many vegan recipes, coconut milk or cream can be used as an egg substitute. The conversion ratio is 1/4 cup of coconut milk or cream for one egg.

This egg substitute works best in recipes where the egg’s primary role is to provide moisture, such as cakes, custards, and smoothies. The added bonus? Your baked goods will have a delicious coconut flavor!

Psyllium Husk Powder

Psyllium husk powder is a fiber that can be used as an egg substitute in many vegan recipes. The conversion ratio is one tablespoon of psyllium husk powder mixed with three tablespoons of water for one egg.

This egg substitute works best in dishes where the egg’s primary role is to provide structure, such as bread, pancakes, and waffles.

Vinegar and Baking Powder

Vinegar and baking powder can be mixed to create a simple egg substitute that works well in many baking recipes. The conversion ratio is one teaspoon of vinegar mixed with one teaspoon of baking powder for one egg.

This egg substitute works best in recipes where the egg’s primary role is to provide structure, such as cakes, muffins, and quick bread.

Sweet Potato Puree

Sweet potato puree can be used as an egg substitute in many vegan recipes. The conversion ratio is 1/4 cup of sweet potato puree for one egg.

This egg substitute works best in recipes where the egg’s primary role is to provide moisture, such as cakes, custards, and smoothies. The added bonus? Your baked goods will have a natural sweetness and a delicate flavor.

In conclusion, many egg substitutes are available for vegans who want to enjoy the taste and texture of eggs in their favorite recipes. From silken tofu to sweet potato puree, the options are endless! So, try some egg substitutes in your next vegan baking adventure. And remember, have fun and let your creativity flow! Happy cooking!