What are the Best Egg Substitutes? Vegans do not consume eggs because they are animal products, and vegans follow a plant-based diet that avoids all animal products, including eggs.
Some vegans may choose to consume plant-based alternatives to eggs, such as flax or chia seeds, that can provide similar nutritional benefits.
Additionally, many plant-based foods, such as legumes, nuts, and whole grains, provide protein, iron, and other essential nutrients that are also in eggs.
Ultimately, a well-planned vegan diet can provide all the nutrients that the body needs to be healthy.
See also Why Do Vegans Eat Fake Meat? and What is an Elimination Diet?
Are you a vegetarian or vegan who does not eat animal products or is allergic to eggs? In either of these cases, you might wonder what are the best substitutes for eggs.
In this article, we have included the 12 best egg substitutes that serve different purposes in different recipes that you can use in a time of need.
1. Unsweetened Applesauce
Unsweetened applesauce can be used as a replacement for eggs in baking recipes, adding moisture and natural sweetness.
It is beneficial in recipes for cakes, muffins, and quick bread. Use 1/4 cup of unsweetened applesauce for each egg called for in a recipe.
2. Silken Tofu
Silken tofu has a smooth and creamy texture, making it an excellent substitute for eggs in recipes for mayonnaise, sauces, and dips.
It also works well as a replacement for eggs in some baked goods, particularly for recipes where eggs are used to provide moisture. Use 1/4 cup of blended silken tofu for each egg called for in a recipe.
3. Vegan Yogurt
Plain vegan yogurt is another good substitute for eggs, providing moisture and structure in baking recipes.
It is best used in recipes for cakes, muffins, and quick pieces of bread, where other ingredients can mask the tanginess of the yogurt. Use 1/4 cup of plain yogurt for each egg called for in a recipe.
4. Lemon Juice and Baking Powder
A combination of lemon juice and baking powder can substitute eggs in baking goods. The lemon juice reacts with the baking powder to create carbon dioxide, providing lift and structure to the final product.
Use one tablespoon of lemon juice and one teaspoon of baking powder for each egg called for in a recipe.
5. Flaxseeds
Ground flaxseeds mixed with water can be used as a substitute for eggs in baking recipes. The flaxseeds provide moisture and structure, and the ground seeds help to bind the ingredients together.
Use one tablespoon of ground flaxseeds mixed with three tablespoons of water for each egg called for in a recipe.
6. Aquafaba
Aquafaba is the liquid from the cabbed chickpeas that can serve as an excellent egg substitute in many recipes, such as mousse and meringues.
It provides a stable and thick consistency and will add the texture of egg whites when it is whipped into a foam. Use three tablespoons of aquafaba for each egg white called for in a recipe.
7. Chia Seeds
You can use chia seeds mixed with water as a substitute for eggs in baking recipes. The seeds absorb the water, creating a gel-like substance that helps to bind ingredients together.
Use one tablespoon of chia seeds mixed with three tablespoons of water for each egg called for in a recipe.
8. Vegan Buttermilk
You can use vegan buttermilk to substitute eggs in baking recipes, providing moisture and tanginess. It works best in recipes for cakes, muffins, and quick slices of bread and helps to tenderize the final product.
To make vegan buttermilk, use 1 cup of unsweetened plant milk (almond or soy) to 1 tablespoon of lemon juice. Use 1/4 cup of your vegan buttermilk for each egg called for in a recipe.
9. Coconut Milk
You can substitute coconut milk for eggs in recipes for custards, pies, and other baked goods. It provides a rich and creamy texture and can help to add flavor to the final product.
Use 1/4 cup of coconut milk for each egg called for in a recipe.
10. Arrowroot Starch
You can use arrowroot starch as a substitute for eggs in baking recipes, providing structure and stability.
It works best in recipes for cakes, muffins, and quick slices of bread and helps to improve the texture of the final product.
Use two tablespoons of arrowroot starch mixed with three tablespoons of water for each egg called for in a recipe.
11. Sweet Potato Puree
You can use sweet potato puree as a substitute for eggs in baking recipes, providing moisture and natural sweetness.
It is instrumental in recipes for cakes, muffins, and quick pieces of bread, where the flavor of the sweet potato can be masked by other ingredients.
Use 1/4 cup of sweet potato puree for each egg called for in a recipe.
12. Mashed Bananas
You can use mashed bananas as a substitute for eggs in baking recipes, providing moisture and natural sweetness.
They work best in recipes for cakes, muffins, brownies, and quick bread and help to improve the texture of the final product. Use 1/4 cup of mashed bananas for each egg called for in a recipe.
To avoid adding extra flavor, you can use pureed pumpkin or avocado, which serve the same purpose without altering the taste.
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Conclusion
There are many ingredients that you can use as egg substitutes. Each substitute works differently, so choosing the right one for your specific recipe is essential. With a bit of experimentation, you’ll be able to find the perfect egg substitute to suit your needs.
And, remember, it is essential to keep in mind that egg substitutes may affect the texture and taste of the final product, so it is best to start with small quantities before making larger batches.
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