Egg Replacements for Vegan or Allergy-Friendly Recipes

Flaxseed or Chia Seed "Eggs" For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let it sit for a few minutes until it forms a gel-like consistency.

Applesauce Replace each egg with ¼ cup of unsweetened applesauce. It adds moisture and binds ingredients together, especially in baking recipes.

Mashed Banana Substitute ½ mashed ripe banana for each egg. It not only adds moisture but also imparts a subtle sweetness to your dish.

Silken Tofu Blend ¼ cup of silken tofu until smooth to replace each egg. It works well in recipes where a denser texture is desired, such as brownies or pancakes.

Commercial Egg Replacer There are many commercial egg replacers available in stores, usually made from starches and leavening agents. Follow the package instructions for the appropriate substitution ratio.

Yogurt or Buttermilk Use ¼ cup of dairy-free yogurt or buttermilk as a substitute for each egg. This option works best in recipes where a tangy flavor is desired.

Aquafaba Aquafaba, the liquid from canned chickpeas, can be whipped to form stiff peaks similar to egg whites. Use 3 tablespoons of aquafaba to replace each egg white.


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