Whether you’re allergic to eggs or follow a plant-based diet, these 13 vegan egg substitutes will do the trick for any egg-based recipe you’re trying to master!
A study in the journal called Atherosclerosis found that regularly eating eggs was two-thirds as bad as smoking due to carotid plaque build-up in the arteries (a major risk factor for stroke and heart attack). This study included 1,200 men and women who regularly ate eggs (the whole egg – yolks and whites included).
Egg eaters are also more likely to develop type 2 diabetes, and maintain a chronic state of inflammation in the body. What causes this inflammation? It’s not the animal protein itself, but instead the saturated animal fat. After a meal of animal products, the bloodstream is inundated with bacterial toxins called endotoxins. Because our gut is full of bacteria, the saturated animal fat causes our gut lining to become leaky, allowing bacteria to make its way into our blood stream, causing inflammation.
If you want to learn more about animal protein and leaky gut, check out this video by Dr. Michael Greger (his stuff is all science-based, and very well explained).
So, without further adieu, here are 13 vegan-friendly egg replacements to prepare any dish that calls for eggs!
Substitutes for Leavening:
Most difficult egg replacement. Helps baked goods rise.
1. Ground Flax:
1 tbsp. ground flax + 3 tbsp. hot water + 3 minutes for thickening = 1 egg
*can provide firm/chewy texture, and earthy/nutty taste
Can be used for: cakes, cupcakes, muffins, grain bread, cookies, granola bars
2. Baking Powder:
1 tsp. baking powder + 2 tbsp. water + 1 tbsp oil = 1 egg
Can be used for: gluten-free baking
3. Apple Cider Vinegar (ACV):
1 tbsp. ACV + 1 tsp. baking soda = 1 egg
Can be used for: cakes, cupcakes, muffins, grain bread, cookies
4. Carbonated Water:
1/4 cup carbonated water = 1 egg
*Make sure you remove 1/4 cup of the recipe’s liquid with the carbonated water so that the recipe isn’t full of excess liquid
Can be used for: cakes, cupcakes, muffins, grain bread, cookies
5. Soy Protein:
1 tbsp. soy protein powder + 3 tbsp. water = 1 egg
*I don’t recommend consuming soy but have included this option here for those that do consume it
Can be used for: cakes, cupcakes, cookies, muffins
Substitutes for Binding: Used to help hold mixtures together, without the need for rising.
6. Ripe Bananas:
1/2 mashed banana = 1 egg
*will leave a hint of banana-like flavour and increase sweetness
Can be used for: breads, muffins, pancakes, cookies
7. Peanut Butter (or other nut butter):
3 tbsp. peanut butter = 1 egg
Can be used for: cookies, vegan burger patties (or “meatballs”), pancakes, granola bars, crackers
8. Arrowroot Powder:
2 tbsp. arrowroot powder = 1 egg
Can be used for: puddings, sauces, gravies, custards, pancakes and waffles
9. Potato Starch:
2 tbsp. potato starch = 1 egg
Can be used for: puddings, sauces, gravies, custards, pancakes and waffles
Substitutes for Moisture:
If you want to add moisture to your baking, use these substitutes. Can also be used for leavening (when I used to bake I had success with these ingredients for recipes that required rising time).
10. Chia Seeds:
1 tbsp. chia seeds + 1/3 cup water + 3 minutes for thickening = 1 egg
Can be used for: cakes, cupcakes, muffins, grain bread, cookies, granola bars
11. Apple Sauce:
1/4 cup unsweetened apple sauce = 1 egg
*never use more than 1 cup of applesauce total in any recipe
Can be used for: cupcakes, cakes, muffins
12. Puréed Prunes:
1/4 cup puréed prunes = 1 egg
Can be used for: cupcakes, cakes, muffins, brownies, cookies
Substitutes for Savoury Dishes:
Typically use egg whites to make fluffy, or custard-like dishes.
13. Agar Agar:
1 tbsp. agar agar + 1 tbsp. water = 1 egg
* Make sure to whip, chill, and then whip again
Can be used for: pudding, mousses, vegan cheesecake, jellies, custards and vegan ice cream
Can You Use Aquafaba as an Egg Replacement?
Aquafaba, the liquid from cooked chickpeas, is one of the most surprisingly effective egg replacements in plant-based cooking. When used correctly, it can mimic the structure and whipping ability of eggs incredibly well. But it’s not a universal swap, and using it in the wrong recipe can backfire.
Aquafaba egg substitution ratios
- 1 whole egg = 3 tablespoons aquafaba
- 1 egg white = 2 tablespoons aquafaba
- Egg yolk: aquafaba is not a suitable replacement (it lacks fat and richness)
Where aquafaba shines
Aquafaba is best suited for binding, lifting, or aeration, rather than richness.
- Meringues, pavlova, macarons
- Chocolate mousse and marshmallow-style desserts
- Vegan mayonnaise and creamy emulsified sauces
- Cookies, brownies, muffins, and lighter cakes
- Pancakes and quick breads that need structure but not density
Where aquafaba falls short
Aquafaba struggles in recipes that rely on the fat and creaminess of egg yolks.
- Custards, cheesecakes, flan
- Quiche, frittatas, and egg-forward savoury dishes
- Dense or very rich baked goods
Tips for best results
- A strong bean taste usually means the aquafaba was reduced too much or salted
- Always use unsalted chickpea aquafaba
- If the liquid is thin, gently reduce it on the stove until slightly viscous
- For whipping, use aquafaba cold and add a pinch of cream of tartar
I think eggs is one of the most complet food in the world (in terms of nutrition) but I I never thought it could be so easily replaced..