Best Vegan Egg Substitutes — Baking Egg Replacers, Scrambles & Beyond

We know the deal—eggs are in everything, but that doesn’t mean we need them. Whether you’re baking up chewy vegan cookies, flipping fluffy blueberry pancakes, or scrambling together a savory breakfast, we’ve got you covered with the best vegan egg substitutes to fit every recipe in your kitchen. Think of this as your go-to guide for everything egg-free, with plenty of options that’ll keep things tasty, plant-based, and oh-so-easy!

From the dependable flaxseed egg (the OG of vegan baking) to the magic of aquafaba (yes, that chickpea brine can do wonders), vegan egg substitutes aren’t just replacements—they’re an upgrade. Each one brings its own vibe to your recipes, helping you create delicious treats that are completely cruelty-free. Whether you’re craving something sweet or savory, these swaps will keep things fluffy, flavorful, and of course, 100% plant-powered.

So let’s get to it! Here’s your one-stop guide to mastering vegan egg substitutes and making your kitchen a little more delicious—without breaking open a single egg.

Best Vegan Egg Substitutes for Baking

Baking is both an art and a science, which is exactly why finding the perfect swap for eggs can feel like a bit of a puzzle. But don’t worry, we’ve cracked it!

Here’s a way to think of it: most recipes assume you’re using “large” eggs, which contain about 4 tablespoons of liquid—3 tablespoons from the whites and 1 from the yolk. Knowing this breakdown makes it so much easier to figure out which substitute works best for different types of treats.

Whether you’re looking for something to bind, add moisture, or give that perfect lift, we’ve got a range of options to keep your baked goods just right. Let’s get into the best vegan egg substitutes and find the perfect swap for every recipe!

Ground Flaxseeds (Flax Egg)

Flaxseeds are a plant-based baker’s secret weapon! They’re tiny, but when mixed with water, they turn into a thick, gel-like substitute that’s perfect for binding your favorite bakes.

• Why flaxseeds work: When mixed with water, flaxseeds form a gel that mimics the binding quality of eggs in baked goods.
• Perfect for: Cookies, muffins, cakes, and quick breads where a bit of texture is welcome.
• Tip to keep in mind: Flaxseeds add a subtle, earthy flavor—perfect for recipes where a little nuttiness fits right in.
• How to prep: Mix 1 tablespoon of ground flaxseeds with 2.5–3 tablespoons of water. Let it sit for 5 minutes until thickened.
• Flax egg ratio: 1 tablespoon of ground flaxseeds + 2.5–3 tablespoons of water = 1 egg.

Applesauce

Applesauce is one of those ingredients you always have on hand, making it an easy swap when you need moisture in your baked goods. It adds a hint of sweetness and keeps things perfectly soft and tender, without the need for eggs.

• Why applesauce works: Applesauce keeps your baked goods moist and provides a bit of sweetness, helping replace the moisture eggs would typically add.
• Perfect for: Quick breads, muffins, and cakes where a little extra moisture and natural sweetness are welcome.
• Tip to keep in mind: Applesauce can make your baked goods a little denser, so adding 1/4 teaspoon of baking powder per egg can help them rise.
• How to prep: Replace one egg with 1/4 cup of unsweetened applesauce.
• Applesauce egg ratio: 1/4 cup applesauce = 1 egg.

Mashed Banana

Banana lovers, rejoice! Mashed bananas are an amazing egg replacer that not only binds and adds moisture, but also brings a naturally sweet flavor to your baked goods. Plus, you probably already have one sitting on your counter.

• Why bananas work: The starch and moisture in mashed bananas help bind ingredients, adding sweetness and richness to your bakes.
• Perfect for: Pancakes, muffins, quick breads, and cookies where that banana flavor can shine through.
• Tip to keep in mind: Bananas have a distinct flavor, so use them in recipes where that banana flavor will be a welcome addition.
• How to prep: Mash 1/4 cup of ripe banana (about half a banana) to replace one egg.
• Banana egg ratio: 1/4 cup mashed banana = 1 egg (plus 1/4 tsp baking powder if needed for extra rise).

Pureed Pumpkin

Pureed pumpkin isn’t just for fall! It’s an all-year-round egg replacer that adds moisture and a little extra richness to your baked goods. Whether you’re making muffins, cakes, or brownies, pumpkin’s subtle sweetness works wonders.

• Why pumpkin works: Pumpkin adds moisture and a bit of density to your baked goods, making it a great replacement for eggs in denser treats.
• Perfect for: Muffins, cakes, and brownies where you want that pumpkin flavor and a bit of moisture.
• Tip to keep in mind: Pumpkin has a noticeable flavor and color, so it’s best in recipes where that’s a bonus. For a lighter texture, add 1/4 teaspoon of baking powder per egg.
• How to prep: Replace each egg with 1/4 cup of pureed pumpkin.
• Pumpkin egg ratio: 1/4 cup pureed pumpkin = 1 egg (plus 1/4 tsp of baking powder for extra rise).

Peanut Butter (or any nut butter)

Nut butters add richness, flavor, and a binding quality to your baked goods. Peanut butter is a fan favorite, but any smooth nut butter will do the trick—just make sure you love the flavor because it will shine through!

• Why nut butters work: Nut butters act as a binder and add moisture to your baked goods, giving them a rich, dense texture.
• Perfect for: Cookies, brownies, and dense cakes where a nutty flavor is a bonus.
• Tip to keep in mind: Make sure to use smooth, creamy nut butters for the best texture. The flavor will be noticeable, so pick a nut butter you love.
• How to prep: Use 3 tablespoons of smooth nut butter to replace one egg.
• Nut butter egg ratio: 3 tablespoons peanut butter (or other nut butter) = 1 egg.

Aquafaba (Egg White Alternative)

Aquafaba might just be the most magical egg replacer out there. This liquid, found in a can of chickpeas, whips up just like egg whites—perfect for airy, delicate recipes like vegan meringues and egg-free macarons.

• Why aquafaba works: Aquafaba’s protein content mimics that of egg whites, allowing it to whip up into stiff peaks for all your meringue dreams.
• Perfect for: Meringues, macarons, and anything that needs a light, airy texture.
• Tip to keep in mind: For the best results, chill your aquafaba before whipping it to help it hold its shape.
• How to prep: Use 3 tablespoons of aquafaba (the liquid from a can of chickpeas) to replace one egg white.
• Aquafaba egg ratio: 3 tablespoons aquafaba = 1 egg white.

Mashed Avocado (Egg Yolk Substitute)

Avocados aren’t just for toast—they make a rich, creamy substitute for egg yolks too! Their healthy fats and smooth texture are perfect for adding richness to baked goods or even sauces like mayo.

• Why avocado works: Avocados replicate the richness of egg yolks, thanks to their high fat content and creamy texture.
• Perfect for: Cookies, mayonnaise, aioli, or any recipe that calls for rich, creamy yolks.
• Tip to keep in mind: Avocados will add a subtle green hue to your bakes, but who doesn’t love a trendy green treat?
• How to prep: Use 1 tablespoon of mashed avocado to replace one egg yolk.
• Avocado egg ratio: 1 tablespoon mashed avocado = 1 egg yolk.

Soft Tofu or Silken Tofu

Tofu’s smooth, creamy texture makes it a perfect egg replacer in denser baked goods. When blended, soft or silken tofu provides moisture and binding power while keeping things egg-free.

• Why tofu works: Tofu has a naturally smooth texture that mimics the moisture and binding properties of eggs in recipes like brownies or cakes.
• Perfect for: Dense cakes, brownies, and custard-like desserts where a creamy texture is key.
• Tip to keep in mind: Make sure to blend the tofu until smooth before adding it to your recipe.
• How to prep: Use 1/4 cup of pureed soft or silken tofu to replace one egg.
• Tofu egg ratio: 1/4 cup pureed tofu = 1 egg.

Chia Seeds

Chia seeds, like flaxseeds, create a gel when mixed with water that’s perfect for binding in baked goods. Plus, they add a fun texture and an extra boost of nutrients.

• Why chia seeds work: When soaked in water, chia seeds form a gel that helps bind ingredients, just like eggs.
• Perfect for: Muffins, cookies, and pancakes where a little extra texture and nutrition are welcome.
• Tip to keep in mind: Always soak the chia seeds in water first so they can gel up properly before adding them to your batter.
• How to prep: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5–10 minutes.
• Chia egg ratio: 1 tablespoon chia seeds + 3 tablespoons water = 1 egg.

Store-Bought Vegan Eggs and Egg Replacers

JUST Egg

JUST Egg is a trusty favorite in the vegan egg game—dependable, versatile, and always there when you need a quick, egg-free fix. This liquid egg substitute is as easy as pour-and-scramble, making it perfect for quick breakfasts or anything that needs a good, fluffy egg swap. It cooks up just like the real deal, so you can whip up scrambles, omelets, or even French toast with zero hassle. Plus, it’s popping up in more and more grocery stores, so finding it is easier than ever.

Bob’s Red Mill Vegan Egg Replacer (Gluten-Free)

Made from a combination of starches, psyllium husk, and baking soda, this dry powder was designed with vegan baked goods in mind. It has no discernible flavor and is best when extra binding power is needed.

Ener-G Egg Replacer

One of the OG brands of plant-based egg alternatives, it’s become more difficult to find this mix in standard supermarkets over the years but is still going strong through retailers online. A little bit goes a long way; one 16-ounce package equals approximately 100 eggs.

Ener-G is the most common commercial powdered egg replacer, but these days you can find egg replacer powders from many other companies as well, such as Bob’s Red Mill.

Vegg Power Scramble and Vegan Egg Yolk

Specifically formulated to make the best breakfast scramble you’ve ever served, or replace rich yolks to make custards, hollandaise, and much more, these two separate blends place an emphasis on replicating that luxurious texture and flavor. You can also buy special French Toast Mix and Uncaged Baking Mix for another helping hand in the kitchen.

Simply Eggless Vegan Egg

This liquid vegan egg can be scrambled up just as you would make scrambled eggs. It functions similarly to JUSTegg. 

Nabati Plant Eggz

This is another liquid egg alternative that can be used for scrambles and beyond. It’s made from a base of lupin protein (legumes) and pea protein.

Vegan Egg Substitutes for Cooking

Looking to make the perfect scramble or whip up a savory omelet? You don’t need eggs to get the job done—vegan substitutes are here to save the day! From tofu scrambles that rival any diner classic to chickpea flour omelets that cook up golden and fluffy, there are plenty of plant-based options that deliver all the savory goodness without a single egg in sight.

Whether you’re crafting a hearty breakfast or experimenting with a new brunch dish, these substitutes will have you flipping, scrambling, and folding with ease. And the best part? They’re packed with protein, flavor, and the perfect texture to make every bite delicious. Let’s explore the best vegan egg swaps for all your cooking needs!

Tofu Scramble (Vegan Scrambled Eggs)

Tofu scrambles are like the secret weapon of vegan breakfasts—quick, customizable, and packed with protein. It’s the perfect way to use up those leftover veggies in your fridge while still giving you that savory, satisfying egg-like texture. Toss in some seasoning, sauté it to perfection, and you’ve got a breakfast (or lunch!) that’s as easy as it is delicious.

Crumble firm, extra-firm, or super-firm tofu into a skillet, depending on how dry you like your eggs. Sauté with a touch of nutritional yeast, garlic powder, and the secret ingredient: kala namak. Also known as “black salt,” it’s actually pink in color but has the unmistakable sulfurous flavor typically associated with eggs. You’ll also want to add a dash of the extremely healthy spice turmeric to turn your tofu scramble yellow just like eggs. Fold in leafy greens like spinach or kale along with tender veggies such as tomatoes, peppers, or anything you like. A filling savory vegan breakfast is served!

Vegan Eggs

Several of the brands listed above offer vegan eggs that you can scramble in a pan and can look and taste just like chicken eggs—but made from plants!

Chickpeas or Chickpea Flour (soy-free)

Anything tofu can do, chickpeas can do, too! For a soy-free option, everybody’s favorite bean works beautifully when mashed and pan-fried with the same sort of eggy seasonings.

If you want a folded omelet, start with chickpea flour whisked with water, much like pancake batter. Imagine making a thick crepe, and you’re halfway there! Once the edges are set, give it a flip, and cook all the way through. Fill with your favorite cooked vegetables or vegan cheese, and don’t forget the fresh herbs for the perfect finishing touch.

Store-Bought Vegan Egg Patties for Breakfast Sandwiches

When it comes to vegan breakfast sandwiches, we’re all about the egg patties that make things quick, easy, and oh-so-satisfying. Whether you’re stacking them on a bagel or tucking them into an English muffin, these plant-based options are egg-cellent for your morning routine.

Plus, more and more restaurants and cafés are getting in on the action, offering vegan breakfast sandwiches that are ready to grab and go. Convenience has never tasted so good!

• JUST Egg Patties, Folded Eggs, & Sous Vide Egg Bites
• Simply Eggless Plant-Based Egg Patties
• Peet’s Coffee now offers freshly made hot vegan sausage and egg sandwiches at all their locations! It’s called their “Everything Plant-Based Sandwich” and it’s 100% vegan. 
• Alpha breakfast sandwich with meatless sausage, plant-based egg, and vegan cheese. You can find this in the freezer aisle of select grocery stores. 

Homemade Vegan Egg Alternative

If you prefer a DIY approach to vegan eggs, we’ve got some great homemade egg replacement recipes for you. From powders to liquids, these homemade options are easy to make and work perfectly in everything from scrambles to baking. Ready to whip up your own egg replacers? Let’s dive into these simple, go-to recipes!

• Egg Replacer Powder: Meant to imitate the results of Ener G Egg Replacer without the expense, this homemade version makes eggless baking a snap.
• Homemade Egg Replacing Powder: If you do a LOT of baking, this is the recipe for you. It makes 5 cups of egg replacer, which is enough to cover up to 160 eggs according to the rehydration instructions!
• Eggless Liquid Scramble: Red lentils are the foundation that makes this breakfast staple even healthier, and arguably tastier, than the traditional eggless approach.

Handy Measuring Conversions for Baking

Need a quick refresher on measuring conversions? Don’t worry, we’ve got your back with all the basics to make sure your baking turns out just right. From ounces to cups and everything in between, these handy conversions will save you from any mid-recipe math meltdowns:

• Ounces in a Gallon
• Grams in a Pound
• Tablespoons in a Cup
• Cups in a Liter
• Ounces in a Pint

Your Egg-Free Kitchen Awaits

And there you have it—your ultimate guide to the best vegan egg substitutes! Whether you’re baking fluffy cakes, flipping a tofu scramble, or whipping up a batch of cookies, these plant-based alternatives are here to make your egg-free cooking effortless and delicious. With so many easy swaps available, going egg-free is kinder, healthier, and way more fun. So stock up on your favorite vegan egg replacers, and get ready to make every meal a little more plant-powered!