The Best Vegan Egg Substitutes

Going vegan requires taking animal products like milk and eggs out of your diet, but it doesn’t have to mean saying goodbye to all your favorite goodies! Use one of these popular vegan egg substitutes and you can still enjoy everything from protein-packed breakfast scrambles to chocolate chip cookies — promise! But first, let’s take a look at what exactly we’re going for here.

Why Eggs Are Frequently Used in Cooking

Eggs are truly a wonder food when it comes to baking and cooking, which makes replacing them with something plant-based a pretty tough bill to fill! Here are some of the properties to look for when selecting egg substitutes:

  • Binding: egg whites are full of protein that helps prevent crumbling
  • Emulsification: eggs help emulsify fat into the recipe, aiding in tenderness
  • Moisture: eggs help suspend moisture, preventing food from becoming too dense
  • Leavening: the protein found in egg whites helps foods rise and hold their shape
  • Sealing: when whisked with a little liquid, eggs can become a lacquer of sorts

Additionally, a great egg replacement must match the size of a standard egg. One large egg contains over 3 tablespoons of liquid: usually 1 tablespoon yoke and 2 tablespoons egg white. Try to match this volume as much as possible, especially when baking!

A Guide to the Best Vegan Egg Substitutes: What they are and how to use them


Favorite Vegan Egg Replacements

1. Aquafaba

Aquafaba might sound fancy, but it’s really just bean water (exactly like what you typically drain from a can of beans). This liquid also forms when you rehydrate dried beans at home. Here’s how to make it. Use 3 tablespoons of aquafaba per 1 large egg and 2 tablespoons of aquafaba per 1 large egg white.

Great for: cake, bread, muffins, cookies, pancakes, pies, burgers, meatballs, egg wash

2. Tofu

Tofu is a truly versatile egg substitute that offers an eggy taste and texture straight out of the package. Tofu takes on the flavoring of whatever it’s surrounded with, making it a great choice for vegan scrambles and egg salads.

Use 3 tablespoons of pureed silken tofu per 1 egg in baking. Add 1/8 teaspoon baking powder per egg if you need a little extra lift. For scrambles or egg salads, mash firm or extra-firm tofu and use just under 1/4 cup per egg in your recipe.

Great for: dense cakes, brownies, custard, quiche, egg salad, scrambles

3. Flaxseed

Wholesome and healthy, flaxseed is a vegan egg substitute that really suits heartier baked goods like bran muffins and pancakes. Purchase pre-ground flax meal and store it in the fridge to keep it fresh! Whisk together 3 tablespoons water with 1 tablespoon flaxseed. Let sit and gel for 5 minutes. This mixture will replace 1 large egg in baked goods. Add 1/8 teaspoon baking powder per egg replaced in breads and muffins to add lift.

Great for: cookies, cakes, waffles, brownies, pancakes, bread

4. Fruit Puree

Applesauce, mashed banana and pumpkin puree all work really well as egg substitutes in baked goods and breakfast treats. Need something in a pinch for a savory meal? Try sweet potatoes, mashed potatoes or avocado. Just try to keep the flavor profile in mind as you pick a replacement. Use 3 tablespoons of the fruit of your choice per 1 large egg. To avoid ending up with a recipe that’s too dense, add 1/8 teaspoon baking powder per egg replaced.

Great for: muffins, breads, pancakes, waffles, snack bars, burgers, fritters

5. Store-Bought Egg Replacer Powder

There are lots of shelf-stable powdered egg replacers out there that have been specially formulated to behave just like real eggs in baking and cooking. No shame! Just follow the directions on the package (usually just whisk with water) and you’re there.

Some favorites include Bob’s Red Mill Egg Replacer, Ener-G Egg Replacer, Namaste Foods Egg Replacer, The Neat Egg Natural Vegan Egg Substitute and Orgran No Egg Natural Egg Replacer.

Great for: anything and everything!


Christina C
Christina C4 months ago

Thank you for sharing these tips! Often you can also just leave the egg(s) out of the recipe and it still works well.

Vincent T
William T4 months ago

Thank you

heather g
heather g4 months ago

Maybe - Maybe not

Alina Kanaski
Alina Kanaski4 months ago

Thanks for sharing!

Maria P
Mia P4 months ago

thanks for posting

David C
David C4 months ago


Debra G
Debra G4 months ago

Thanks for the instructions on how to use these.

Helen C
Helen C4 months ago


Linda Wallace
Linda Wallace4 months ago

Thank you.

Leo C
Leo C4 months ago

Thank you for sharing!