10 Awesome Vegan Egg Substitutes

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by Alena Schowalter
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The best 10 vegan egg substitutes for baking and cooking — whether you’re making vegan scrambled eggs or need an egg replacer for your baked goods.

When you go vegan, you’ll notice that so many dishes require eggs!

Eggs are used for binding, leavening, texture, fat, moisture, and more. Luckily, we have many vegan egg substitutes to suit those needs.

Keep on reading for the best vegan egg substitutes. Afterwards, there are plenty of egg-free desserts you can check out!

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Best Vegan Egg Substitutes

1. Vegan egg brands

  • JUST
  • Follow Your Heart
  • Bob’s Red Mill
  • Simply Eggless
  • AcreMade

These brands offer vegan egg replacers in liquid, powder, and premade egg “patty” forms. You can use these as egg replacers in recipes, or use for scrambled eggs and omelets.

Pro tip

Use a bit of kala namak (black salt) to add a sulfur-like taste that non-vegan eggs have!

white bowl with flax seeds and a wooden spoon on a tablepin it

2. Flaxseed egg

Mix 1 tbsp flaxseed meal with 3 tbsp water (1:3 ratio). Let sit for 5 minutes.

Flaxseed eggs are a great egg substitute because they have a similar consistency. They have a neutral taste as well! Flaxseed eggs are best used as a binding ingredient in baked goods like cookies, muffins, pancakes, and brownies.

3. Chia Egg

Mix 1 tablespoon chia seeds + 2 ½ tbsp water. Let sit for 5 minutes

This is very similar to flaxseed eggs, but with chia seeds instead! Similar uses as flax eggs.

4. Banana

½ a mashed banana = 1 egg

Mashed bananas are great in baked goods if you’re okay with some banana flavor! We love using mashed banana in our almond pulp pancakes.

white bowl with apple sauce and a spoon on a tablepin it

5. Applesauce

¼ cup applesauce = 1 egg

Applesauce, like bananas, are great in sweet recipes. It helps bind batters and adds a subtle sweet taste. For lighter, fluffier batters, we recommended using in combination with vinegar and baking soda.

6. Vegan yogurt 

¼ cup yogurt = 1 egg

You can use soy, coconut, almond, or cashew yogurt. We recommend using yogurts that have a medium consistency—not too liquidy and not too thick. You can use unsweetened, plain yogurt so the flavor of your recipe doesn’t change.

close up of a glass jar with dairy-free homemade almond yogurt being poured from a spoonpin it

7. Tofu

Use firm or silken tofu to make scrambled “eggs” (our silken tofu scramble is delicious). Or puree ¼ cup silken tofu to use in desserts like chocolate mousse.

As noted above, using black salt (kala namak) adds a realistic egg-like flavor to your vegan scrambles.

8. Pumpkin Puree

¼ cup puree = 1 egg

Pumpkin puree has a smooth consistency that works great as an egg replacement. Plus, it’s an easy-to-find pantry staple. Our savory pumpkin waffles use pumpkin puree instead of eggs (spoiler: it’s delicious).

9. Baking soda + vinegar 

¼ teaspoon baking soda with 1 tablespoon vinegar (or apple cider vinegar)

This combo is amazing. The baking soda and acid create a bubbly solution that adds levity to your batters! It improves the fluffiness of your baked goods and works well when paired with one of the substitutes above (like mashed banana or applesauce).

freshly made vegan whipped cream in a bowlpin it

10. Aquafaba (chickpea liquid)

Yes, even liquid from a can of beans can be put to creative use! When you whip up the aquafab, it can act as an egg white replacement. This is great for French macarons or chocolate mousse cakes.

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About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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