23 Vegan Egg Substitutes (Guide + Recipes)

Eggs are a kitchen staple, used in countless recipes for their versatility. But if you have allergies, ran out of eggs, or simply want to try something new, vegan egg substitutes are in high demand.

The good news? There are plenty of options available now! Whether you’re making muffins or craving scrambled eggs, we’ve got you covered with a variety of vegan alternatives. Get ready to embrace this exciting era of egg-free cooking and baking as we explore the delicious possibilities that await!

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Why do you need an egg substitute?

Skyrocketing egg prices have made it challenging for people to include eggs in their diets or recipes. As a result, many are turning to egg substitutes as a solution. But the demand for alternatives goes beyond price concerns alone and is driven by factors such as allergies, dietary restrictions, and a preference for vegan or plant-based lifestyles.

Whether you follow a vegan diet or have simply run out of eggs, having accessible substitutes is a game-changer. Luckily, there’s a wide range of options available.

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From versatile choices like flaxseed meal, chia seeds, and carbonated water to alternatives like tofu and applesauce, we have come up with 23 vegan egg replacements for you to choose from. These ingredients, commonly found in local supermarkets, can mimic the binding and leavening properties of eggs when used correctly.

Flax seeds

Flax seed meal is an accessible and inexpensive ingredient that works great as a binder. To replace 1 egg, mix 1 Tablespoon of finely milled ground flax seeds (NOT flakes or whole seeds) with 3 Tablespoons of water. Let the mixture thicken for about 1 minute until it attains a gel-like consistency, and you have yourself your “flax egg”.

Flax egg works well for baked goods like cookies and muffins, even though it might leave you with a denser and nuttier finished product than you are used to. So, we wouldn’t recommend using it for dishes that require a delicate and airy texture, like meringues.

But here’s the good news: flax seed is incredibly versatile, just like eggs! It can work wonders in muffin recipes or in this gingerbread pie crust, which pairs wonderfully with this vegan apple crisp pie or this vegan pumpkin cheesecake.

Psyllium husk

Psyllium husk is loaded with fiber and has incredible moisture-absorbing powers, making it a fantastic choice as a binding agent. In addition, it contributes density and moisture to your dish, enhancing its overall texture and flavor.

To substitute one egg, simply combine 1 Tablespoon of it with 1 Tablespoon of water. Allow the mixture to sit for a couple of minutes until it forms a gel-like consistency. Then, you can use it as a replacement for eggs in your recipes.

Now, here’s the thing: psyllium husk is only used to make baked goods. It is certainly a popular ingredient in baking gluten-free bread. We definitely use them to make this vegan gluten-free chocolate cake recipe soft and not crumbly.

Chickpea flour

Chickpea flour is a protein-packed ingredient that is a great binder and raising agent. You can use it in various recipes, like this vegan frittata or vegan breakfast casserole. Don’t forget to add heaps of veggies to your frittata for a creamy texture.

Just mix the flour and water in a 3:3 tbsp ratio until you make a smooth batter with no lumps. Then, mix this into your recipe until everything is well-combined.

Chickpea flour is also great for breading fritters or in recipes like this orange tofu and orange cauliflower where you need an eggless breading.

Firm tofu

Two brown bread sandwiches with arugula and yellow white tofu cubes in place of boiled chopped eggs.

Chopped up, crumbled, mashed, or scrambled, firm tofu works excellent as an egg replacement in dishes like tofu scramble. If you are a beginner, we suggest you start with our vegan egg salad recipe that uses tofu to replace the spongy texture of boiled eggs. This is also the recipe we recommend trying for those who are not loving tofu yet.

The most remarkable thing about this protein-packed ingredient is its ability to absorb flavors easily. Don’t hesitate to experiment with spices and herbs to enhance its taste.

When it comes to cooking, mashed tofu serves as an excellent foundation for creating delectable quiches and frittatas, while blended tofu can surprise you by adding a unique twist to baked goods like muffins. However, it’s important to note that tofu does have a distinct aftertaste, so it’s best to use it wisely to achieve the desired balance of flavors.

Soft silken tofu

A white plate with white panna cotta topped with a thick purple sauce and different berries up really close.

Soft silken tofu stands apart from firm tofu, thanks to its incredibly smooth, delicate, and custard-like texture, making it a perfect choice for creamy vegan mousses or cheesecakes. Plus, due to its higher moisture content than eggs, silken tofu works wonders when creating flavorful sauces.

When substituting eggs, a handy rule of thumb is to use ¼ cup (around 60 grams) of soft silken tofu per egg. However, it’s important to remember that silken tofu may not excel as a leavening agent and could result in a denser texture for your dishes. So, while it’s fantastic for most recipes, you might want to find another option if you’re after a light and airy result.

Mashed banana

Black plate with a stack of waffles topped with sliced banana and maple syrup pictured from above.

Add a fun twist to your breakfast favorites like waffles and pancakes by ditching the eggs and embracing mashed, ripe bananas. This sweet and gooey ingredient is perfect for adding moisture and acting as a binder in dense baked goods like muffins, cakes, and cookies without adding extra fat to your dish.

Mashed bananas bring a delightful sweetness and moisture to your creations, although you might notice a subtle banana flavor. Adjust the quantities to suit your preferences if you prefer a milder taste. Generally, one medium banana can replace one egg in your recipes, making egg-free super easy. We surely love our vegan banana pancakes and vegan banana waffles.

Apple sauce

Unsweetened applesauce is a fantastic vegan egg substitute that brings delightful flavor, moisture, and texture to desserts like these vegan brownie cupcakes. It’s also great in quick bread recipes and cookies.

For each egg replacement, use ¼ cup of applesauce instead. Combine the applesauce with ½ teaspoon of baking powder for a lighter texture. Don’t you have apple sauce at home? Just make some yourself using this sugar-free apple sauce recipe!

Chia seeds

Chia seeds are an excellent binder, much like flax seeds. They are kind of interchangeable. Mix them with water in a 1:3 ratio to harness their binding power and allow them to sit for about 1-2 minutes until you get a gel-like consistency. Use a coffee grinder to make finely ground chia seeds for a smooth texture in your final dish, as not all recipes taste good with whole seeds. These vegan brownie cookies are so much better with ground seeds. I only recommend whole seeds in chia pudding.

Coconut cream

3 fried egg lookalike with white and yolk part on a black plate sprinkled with green spring onion rings.

Full-fat coconut cream is a versatile ingredient that can mimic the rich and fatty texture of eggs. It is widely used to make vegan whipped cream, but we also use it to make eggless rice pudding.

However, one creative way to use coconut cream is by combining it with starch and flour, then cooking it to achieve a texture similar to fried eggs. This opens up exciting possibilities for incorporating coconut cream into your dishes.

To get started on your coconut cream culinary journey, here’s our vegan fried eggs recipe that will guide you and allow you to explore the delicious potential of this ingredient.

Nut butter

While nut butters cannot completely replace eggs in most recipes, they can be a fantastic addition, offering binding properties and moisture. However, it’s important to consider that nut butters, like peanut butter, almond butter, and cashew butter can have a strong flavor, so the final dish may taste like them.

To substitute one egg, you can use approximately 3 tablespoons (around 60 grams) of nut butter. They work particularly well in muffins, pancakes, cupcakes, cookies, and brownies, adding a rich and creamy element. Try our vegan brownie cupcake for a fudgy delight.

Agar agar

Two fudgy dark brown chocolate brownie squares on top of each other with a light yellow marshmallow and a melted chocolate topping.

Agar agar powder (not flakes) is a plant-based gelatin, which, when used just right, can perfectly mimic the binding properties of eggs, especially to thicken a liquid. In order to make a binder with it, mix 1 tbsp of agar agar with a tbsp of water. Remember to use it immediately after mixing.

However, it’s important to note that its gelatin-like nature can result in a relatively dense solid final dish.

Agar agar is not a widely used vegan egg substitute. It is more popular to make vegan cheeses like pistachio cheese, panna cotta, cranberry jellies, or vegan marshmallow brownies.

Aquafaba

A dark brown chocolate mousse in a small glass container.

Next time you open a can of chickpeas or other legumes, don’t discard the viscous liquid inside. That liquid, known as aquafaba, is a remarkable vegan egg substitute that shouldn’t go to waste. Aquafaba serves as an excellent binder and adds moisture to your cakes and cookies. To replace one egg in your recipes, simply use 3 tablespoons of aquafaba.

But wait, there’s more! Aquafaba is also the ultimate substitute for egg whites. It forms peaks like egg whites when whipped, making it perfect for creating fluffy meringues, mousse au chocolate, or other light, airy dishes. You can replace one egg white with approximately 2 tablespoons of aquafaba.

Mashed avocado

A chocolate muffin up really close on a wooden surface.

Mashed avocados are a remarkable vegan egg substitute due to their creamy texture and natural fat content. This makes them excellent for binding dry ingredients and keeping dishes moist.

Replace one egg with 2 tablespoons to a quarter cup of well-mashed and lump-free avocado.

Mashed sweet potato or pumpkin

A small bowl with vegan chocolate pudding topped with berries.

In the realm of binders, mashed sweet potatoes are just as good as mashed avocados at infusing dishes with moisture, starchiness, and a delightful fudgy texture that’s hard to resist.

In our vegan chocolate pudding recipe, we took advantage of this by substituting one egg with ¼ cup of mashed sweet potato.

The magic doesn’t stop there, either. You can also explore the wonders of pumpkin puree, which can be used in the same way to impart a lovely rich, yellow hue to your recipes. Look at the color of this pumpkin cinnamon pull-apart bread.

Make your own homemade pumpkin puree, if you don’t want to use canned ones.

Tapioca starch

Black plate from top with 3 crepes folded as triangles with cherry and whipped cream scattered on top.

Tapioca flour, also called tapioca starch, is a versatile ingredient known for its binding properties. It’s perfect for vegan burgers, thickening sauces and puddings, and baking quick breads and cakes. We use them in so many recipes. It is the main binder in our TVP burger, vegan gluten-free pie crust, and vegan gluten-free crepes.

To replace one egg, mix tapioca starch with water in a 1:3 ratio (in tablespoons). This simple combination unlocks its binding potential, allowing you to create delicious egg-free dishes.

For more detailed info on tapioca flour substitutes.

Mung beans

Bright yellow scramble egg like pieces are served on a white plate with a golden rim. A glass of orange juice and another plate with an omelette is right behind it.

Mung beans are an excellent vegan substitute for eggs due to their high protein content and great binding properties. When mashed and cooked, they retain moisture, adding a moist touch to the final dish.

Just soak ½ cup of mung beans in water overnight, drain, cook, and mash into a puree. Approximately 3 tablespoons of this mash can be used to replace one egg in recipes. Here is a vegan scrambled eggs recipe using mung beans or try these Indian chillas, savory breakfast pancakes.

Powdered egg replacer

Powdered egg replacers, such as Bob’s Red Mill’s, are convenient for quick and reliable egg substitutions that maintain your dish’s desired texture and flavor. They combine items from the above list, like potato starch, tapioca flour, baking soda, and psyllium husk.

One portion of the mixture replaces one egg, making it easy to use. Simply mix the powder with water and let it thicken for a few minutes. These powdered egg replacers are versatile and can be used in baking muffins and cakes, resulting in a light and airy texture.

Liquid egg replacer

Bright yellow omelette folded in half and stuffed with cherry tomatoes and spinach leaves. More of those are around it on a black plate

Craving scrambled eggs? Give liquid egg replacers like Just Egg a try. They are incredibly easy to use—just pour and cook them like regular eggs. This Just Egg Omelette will closely mimic the flavor and consistency of traditional egg omelette. For an extra zing, add some black salt. Your whole kitchen will smell like eggs.

Vinegar and baking soda

A rustic round bread with dark brown crust on a wooden surface.

The combination of vinegar and baking soda in a 1:1 ratio (teaspoon) works wonders as a vegan egg replacement. This mixture not only froths up and acts as a fantastic leavening agent, but also lends a delicate touch to your baked goods. For optimal results, incorporate the vinegar with the wet ingredients first, and then add the baking soda to the dry ingredients just before baking. It is a must-have ingredient for baked goods, even if you use other egg substitutes.

Carbonated water

A glass of sparkling water in a white surface.

Here’s a surprising vegan alternative to eggs: carbonated water! This neutral-tasting ingredient works great for creating light and airy cakes, breads, and pancakes. For each egg replacement, use ¼ cup of carbonated water.

Vegan yogurt

Unsweetened and unflavoured vegan yogurt (like soy, coconut, cashew, and almond) can be used as a replacement for eggs in making moist baked goods without an overtly fruity flavor.

Use ¼ cup of yogurt to replace each egg when making cakes, muffins, and quick breads.

Vegan yogurt is a good binder and works well with both wet and dry ingredients. However, its binding and leavening abilities are only as good as dairy-free milk.

Soy lecithin

Soy lecithin powder is derived from soybeans and can be used in certain recipes instead of eggs because of its emulsifying, binding, leavening, and rising properties.

Its ability to mimic the rich and creamy texture of egg yolks makes it great for use in making baked goods. For each egg you want to replace, use one tablespoon (approximately 14 grams) of soy lecithin.