Hi folks! Today we chat about how to substitute eggs in vegan recipes! I think one of the most difficult things to substitute in vegan baking is the egg. It’s not actually hard to bake without it, but it’s the first thing that comes to mind when preparing to bake a vegan cake: ‘What do I put instead of eggs?’. So, here’s a list of my favourite ingredients you can use to substitute eggs in vegan recipes.
Especially if you’re baking cookies or pancakes, bananas are the best replacement for eggs. Their consistency once smashed up it’s pretty similar to eggs, making your batter nice and smooth. And if you’re making banana bread, you don’t need eggs at all!
Aquafaba is a fancy name for chickpea water. It’s the water you find in a can of chickpeas, or if you’ve left dry chickpeas to soak for a while. Aquafaba can be whipped up like egg white and even be baked into vegan meringue!
Tofu is one of my favourite ingredients to replace eggs with. I use it to make scrambled tofu for the perfect vegan full English or as a filler for tarts and savoury pies! Just add some turmeric powder for colour and black salt to give it that specific eggy taste.
If your recipe calls for a thickener, you can substitute the egg for some cornstarch mixed with water. You can use cornstarch to make vegan custards, pies, or even cheesecakes! As for the scrambled tofu, you can use a little bit of turmeric powder if you would like to add a yellow tinge to it.
And you? Do you have any tips to share? Let me know what’s your favourite egg substitute!