15 Egg Substitutes: A Vegan Guide

Remember the days of the humble breakfast egg? Now eggs are the new caviar at your local store—sometimes hard to get and priced higher than ever! Whether you're picking up a dozen for baking or breakfast, eggs have become one of the priciest staples in the kitchen.

While there are several reasons behind higher egg prices, there's also a bright side: This is the perfect time to venture out with an easy, affordable, and nutritious egg replacement alternative.

We'll help you explore 15 amazing vegan egg alternatives—including the flax egg, which contains omega-3 fatty acids and other beneficial nutrients. Best of all, you may already have some of these egg substitutes in your kitchen.

15 Effective Egg Substitutes

If you are looking for a vegan egg alternative to your egg recipe, you've got a number of options:

1. Flax egg

• 1 egg = 1 tablespoon ground flaxseeds and 2.5 tablespoons water
• Best for: pancakes, muffins, cupcakes, brownies, cookies, cakes
• Let it rest for 10 minutes to thicken

2. Chia egg

• 1 egg = 1 tablespoon ground or whole chia seeds and 3 tablespoons water
• Best for: pancakes, muffins, cupcakes, brownies, cookies, cakes
• Chia and flax eggs work the same, so let it rest to thicken

3. Applesauce

• 1 egg = ¼ cup applesauce
• Best for: breads, muffins, cupcakes, pancakes
• Best to use unsweetened applesauce

4. Ripe banana

• 1 egg = ¼ cup of mashed ripe banana
• Best for: muffins, cakes, cupcakes, breads, pancakes, waffles

5. Vegan yogurt

• 1 egg = ¼ cup yogurt
• Best for: breads, biscuits, muffins, cakes, cupcakes
• Best to use unsweetened regular or Greek-style yogurt

6. Tofu

• 1 egg = ¼ cup tofu
• Best for: custards, quiches
• Best tofu option: silken tofu

7. Aquafaba – the liquid from canned chickpeas

• 1 egg = 3 tablespoons of liquid, whipped until a fluffy meringue is formed
• Best for: meringue, mousse, custards, quiches
• Best to use when replacing egg whites instead of whole eggs

8. Nut/seed butters

• 1 egg = 1½ tablespoons nut/seed butter
• Best for: brownies, cookies, energy bites

9. Mashed avocado

• 1 egg = ¼ cup mashed avocado
• Best for: brownies

10. Baking soda and white vinegar

• 1 egg = 1 teaspoon baking soda and 1 tablespoon vinegar
• Best for: muffins, cakes, cupcakes

11. Pumpkin or sweet potato puree

• 1 egg = ¼ cup puree
• Best for: brownies, pancakes, cupcakes

12. Buttermilk

• 1 egg = 1 cup plant milk and 1 tablespoon white vinegar or lemon juice
• Best for: cakes, cupcakes, breads
• Let it rest until it curdles (about 10 minutes)

13. Arrowroot/cornstarch

• 1 egg = 2 tablespoons arrowroot powder + 3 tablespoons water
• Best for: cookies, cupcakes, cakes, brownies, muffins

14. Sunflower or soy lecithin

• 1 egg = 1 tablespoon lecithin dissolved with a little water
• Best for: brownies, cookies, muffins, cupcakes, custard

15. Psyllium husk powder

• 1 egg = 1 teaspoon psyllium husk powder and 3 tablespoons water
• Best for: cakes, muffins, cupcakes, pancakes, breads
• If you have husk flakes, grind them into powder before using
• Allow it to thicken before adding it to your recipe

Why use an egg alternative?

Eggs are incredibly nutrient-rich, and research shows the health benefits of moderate egg consumption. However, eggs don't fit into certain diets for a number of reasons. Vegans who avoid animal products, or those with food sensitivities, may choose not to eat eggs. Or it might simply be that you got halfway through a recipe before realizing you were short on your egg supply. Whatever the reason, using a nutritious egg alternative can round out a balanced meal or sweet treat.

References

• Réhault-Godbert S, et al. "The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health." Nutrients. March 2019. https://pmc.ncbi.nlm.nih.gov/articles/PMC6470839/
• "Eggs, Grade A, Large, egg whole." U.S. Department of Agriculture. December 2019. https://fdc.nal.usda.gov/food-details/748967/nutrients
• "Seeds, flaxseed." U.S. Department of Agriculture. April 2019. https://fdc.nal.usda.gov/food-details/169414/nutrients