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Eggs may be a go-to source of protein and vitamin B12 for vegetarians, but living that vegan life means skipping animal products. Like, all of them. Forever. So what can vegans use as substitutes for eggs?
With more than 9.7 million Americans now eating a plant-based diet, veganism has hit the mainstream.
So, vegan comrades, you can still make cakes, cookies, mayo, and scrambles without using eggs. You might say vegans are no longer eggs-cluded from all the fun (#SorryNotSorry).
There are now more ways than ever to switch out eggs in your meals.
There’s no one-size-fits-all rule for switching out eggs. Different recipes call for different subs.
You’ll probably have to experiment a little and find out what works best for each application. But embracing your inner scientist can be super fun. (And you’ll know no lab rats are being harmed — win-win!)
With a few additional store cupboard staples and a little know-how, you’ll be making epic egg-free vegan creations in no time.
These sneaky subs can convince any omnivore they’re eating perfectly normal muffins. You know better, though. 🕵🏻♂️ Prepare for comfort food – the vegan way.
Flaxseed and chia seeds
OK, hear us out: You can totally make a legit (vegit?) egg substitute from ground flaxseed.
Just combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken and… presto! Flax egg at your service.
It won’t bind and stiffen exactly like an egg. But it does a great job in cookies, muffins, brownies, and pancakes. Tell us you wouldn’t shove one of these vegan blueberry muffins into your face without hesitation.
You can also use chia seeds to create a chia egg (and no, it won’t hatch into a Chia Pet). Just follow the same ratio and instructions as above.
Use 1/4 cup of unsweetened applesauce to replace a single egg.
The stuff you can find in any grocery store will do. But why not be a boss and make your own? It tastes a million times better when you make it yourself.
Other fruit purees can work too. Try experimenting with pumpkin, sweet potato, or banana puree. They can really pack a flavor punch, like in these delicious pumpkin chocolate chip cookies.
If you’re looking for a smooth, creamy texture for cheesecakes, puddings, and ice cream, silken tofu will become your bae.
Use 1/4 cup (which seems to be the magic number) to replace one egg.
Egg substitute powders
Loads of packaged egg substitutes have been hitting grocery store shelves. If you’re looking for the same versatility you’d get from an egg, one of these could be your best choice.
Most of them contain starch or flour and a leavening agent. They’re particularly great when you’re looking for volume and extra fluff in your baking.
Some products try to mimic that eggy flavor and taste a bit… erm… eggy. Try a few different brands to see which works best for you. A range of options is available for purchase online.
For when you’re craving mayo but are also an animal whites activist. (Are these jokes getting old? Probably. But so will the chicks you didn’t eat.)
This magical liquid will blow your f*cking mind.
Aquafaba is the briny liquid you’ll find in canned or cooked chickpeas. It’s also one of the best (and most surprising) replacements for egg whites.
Use 2 tablespoons of aquafaba to replace one egg white or 3 tablespoons of aquafaba to replace a whole egg.
these bangin’ recipes that make the most of aquafaba.eck out
For when you want that golden-brown sheen on your homemade bagels without leaving a hole in the environment.
The typical baker will reach for an egg wash when going for that gorgeous, glistening brown finish. But what if eggs aren’t on your radar? Don’t panic. We’ve got you.
Plant milks work just as well. Use any type you have on hand, whether it’s almond, oat, or soy. But go for unsweetened milks — the sweetened versions contain extra sugar and might burn more easily.
Bewildered by the choice of plant milks at the grocery store? Get some help on choosing the best alt-milk for you.
Other oils can also work, such as:
- vegetable oil
- olive oil
- rice oil
- corn oil
Thin out thicker oils with some plant milk. Make sure you mix it well to get that beautiful coating.
For when that vegan lifestyle is no yolk.
The magic of chickpeas returns, this time in flour form. Chickpea flour (aka gram flour) is an all-star egg replacement badass.
Not only does it kinda taste like eggs, it also works like them. It helps with binding and rising, which makes it one of the best au naturel alternatives.
Mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg you need to replace. Whip that bad boy up until it forms a creamy paste.
This a perfect option if you’re eating gluten-free. Just look at these yummy vegan, gluten-free chickpea flour brownies.
We’re talkin’ full-fat, thick-creamed coconut in a can here. Its high fat content works great for fleshing out vegan ice cream or desserts that lend themselves to that coconutty flavor.
Who could say no to five-ingredient coconut milk ice cream? We’ll wait.
(Still waiting — turns out there’s no one.)
If you’re looking for more subtle dessert vibes, try using cashews. They’re equally high in fat but don’t come with that overpowering coconut flavor.
Soak them in boiling water for 30 minutes, and then blend them until luxuriously smooth. Cashews are surprisingly perfect for making a thick, creamy custard, like the one used in these adorable little vegan custard tarts.
Being vegan might sometimes leave you feeling like you’re missing out on the good stuff. But with these vegan egg substitutes in your kitchen arsenal, you’ll be whipping up all kinds of tasty treats and snacks.
Eggs-perimenting in the kitchen to find out which subs work best for your recipes is key. Embrace the artist within and let them run wild without sacrificing your lifestyle.
With these alternatives for every possible situation, you can say goodbye to that food-based FOMO. You’ll find that eating vegan can be so much more than endless bowls of vegetables.