15 Innovative, Plant-Based Ways To Substitute Eggs In Cooking & Baking

The versatile egg has become a crucial staple in so many kitchens for good reason. They help bind and leaven baked goods, and they're a classic component of breakfast dishes. If you're 100% plant-based or just don't like eggs, however, those recipes may not seem accessible.

This next substitute actually encompasses a few individual options. Puréed fruits like ripe bananas and applesauce are excellent for binding, and they also lend a little extra sweetness, making them ideal for baked goods. For dishes that aren't sweet but still require some binding, like veggie burgers, for example, pumpkin purée would have a similar effect without the sweetness.

Aquafaba is a really clever way to get the most out of every can of chickpeas you buy. Technically, it's the liquid found in any canned legumes, but chickpea aquafaba has become the most popular for egg substituting. And the light, whippable texture of aquafaba makes it especially convincing for mimicking the effects of egg whites in recipes.

For a no-fuss, go-to egg replacement, a quick combo of water and oil with some baking powder will do the trick. Just keep in mind that certain recipes would be better served by a less oily substitution, should it require more than a couple of eggs.

If you've ever heard about all the ways you can use soda in your kitchen, this may not come as a surprise. That's right—you can use soda to replace eggs.

Silken tofu has more water content than its firmer counterparts, which makes it a good option for baked goods. It does result in a heavier final product than your normal egg would, so keep that in mind and perhaps stick with cookies and breads if you're going to go this route.

If you're a big fan of almond, cashew, or peanut butter, you're going to love this one. Nut butters can absolutely take the place of eggs in certain recipes, and we love them for the protein-packed boost they add. Obviously, this will only work with recipes where a nutty addition makes sense. Think peanut butter cookies, or a cashew butter pancakes—the flavor will definitely be there, so make sure that's what you're planning on.

Similar to tofu, apple cider vinegar is another one of those products that seems to do everything. Well, add replacing eggs to the list of ACV uses list, because it can do that, too.

Yogurt, whether made from milk or plant derivates like coconut or cashew, is another easy way to replace the eggs in your recipe.

Starches are a great egg replacer, requiring only a little water. Cornstarch, tapioca starch, or potato starch would work, but we like arrowroot powder the most out of these options. They're nice because they're light and won't weigh recipes down in the same way other options might.

Agar (also known as agar-agar) is a gelatinous substance derived from red algae, and it's similar to gelatin in that it's excellent for binding in recipes. Unlike gelatin, agar is vegan, but if that aspect is less of a priority for you, gelatin would work too.

OK, this next one sounds wild. But according to PETA, instant mashed potato mix can replace eggs in denser baked goods. You only need about 2 tablespoons of the instant powder.

Given that many sweets may be top of mind as you're reading about these substitutes, canned tomato paste might make your nose turn up. But don't worry, we're not suggesting you add tomato paste to your famous Christmas cookies or mom's birthday cake.

And if anyone's hoping for a simple egg-free solution, you're in luck. There are a ton of egg replacement products on the market today, like this one from Bob's Red Mill. If you take a closer look, you'll see it's actually made with potato starch, tapioca flour, and baking soda. (Ring a bell?)

And last but not least, for a product that looks, tastes, and acts like eggs, enter JUST Egg. It can, apparently, be used for baking, but it's also just a great option when you're craving the closest vegan version of scrambled eggs you can get.