Many of my clients have asked for alternatives to egg and dairy for baking projects, and egg substitutions top the list. Different recipes require various approaches; not all substitutes work interchangeably. Some replacements work for cookies and bars, others are good for the lighter batters of cakes and quick breads. Still others can also lend themselves to savory baking.
1. Vegan Egg Replacement and Substitution
Below I have included my top 4 recommendations for egg alternatives in sweet and savory baking projects. I do NOT support the use of commercial so-called egg-replacers (such as Ener-G), as they contain various chemicals and are highly processed foods. Insufficient studies have been done to verify the safety of these chemicals and I cannot in good conscience recommend them.
The first two options (chia and tofu) work well in many savory recipes such as quiche, pasta fillings, or tarts.
2. Flax or Chia Seeds
Mix 1 tablespoon finely ground brown flax or white chia seed powder with 3 tablespoons of water. Whisk thoroughly and let sit for 5 minutes or so. Keep in mind that flax and chia are highly perishable once the seeds are ground. To prevent oxidation and rancidity, freeze ground seed powder for up to 1 year. I highly recommend that you buy whole seed and grind your own powder. Mini coffee grinders are perfect for this purpose, and allow you to grind your own fresh spices as well! This mixture is good for cookies, muffins, and bars.
3. Silken Tofu
Use ¼ cup silken tofu per egg and blend until very smooth and creamy. This works well in cheesecakes, creamy tarts, brownies, and some cakes. Tofu gives a heavier and moister texture.
