Whether you’re intolerant or vegan; you can’t deny that eggs come in handy in the kitchen every now and then.
I you feel like baking in most cases you’ll need eggs.
Here are the best vegan alternatives to eggs that have the same affect on your kitchen creations — without y’know — actually being eggs.
Perfect for baking, simply use 1/4 cup of a nana in the place of one egg. Spoiler: it will leave a banana-y tinge to whatever you’re baking, but that can often be a good thing. Particularly if its banana muffins, or banana bread.
Flax eggs, aka fleggs are a full-blown thing (and they’re called fleggs, so that’s a bonus). Simply mix one tablespoon of ground flax with three tablespoons of water until fully absorbed and use in the place of one egg.
Aqua what now? Aquafaba is the health community’s hottest new egg replacement, and it comes from, *drum roll please*… the liquid from a drained can of chickpeas. Oh. Simply whip the liquid up with an electric hand mixer, and add a little bit of cream of tartar (the acidic compound found in baking powder) if you have some on hand for better results.
As high-tech as it sounds (nothing says glamour quite like a drained can of chickpeas), aquafaba is best used in recipes where only egg whites are required. Create the mixture and use roughly three tablespoons worth in the place of the whites of one egg.
Perfect for binding together your latest burger creation, simply combine two tablespoons of arrowroot powder with three tablespoons of water until absorbed.
This one’s an age-old fave, and it’s definitely one of the best. Perfect for baked goods like cookies, combine two tablespoons of water, two teaspoons of baking powder and one teaspoon of oil and whisk together with vigour and enthusiasm. Use the above amount in the place of one egg. We dare the people devouring your creations to notice the absence of eggs here.
Ideal in savoury dishes (although you can try it for baking, too) tofu works a charm in quiches and savoury scrambles. Simply puree 1/4 cup of silken tofu in the place of one egg and thank us later.
We know, we know. It sounds nuts, but it’s actually a thing! Three tablespoons of almond or peanut butter can easily take the place of an egg and it’s the perfect pick for using in pancakes, cookies and muffins. You’re welcome!