Brown Eggs, Paytai, FreeDigitalPhotos.net
Non-Vegan Egg Substitutes
Regular (non-vegan egg substitutes) include
- 2.5 tablespoons powdered egg substitute + 2.5 tablespoons water
- 1/4 cup liquid egg substitute
- 3 tablespoons mayonnaise
Vegan Egg Substitutes
Vegan egg substitutes include:
- 1/4 cup pureed silken tofu
- 3 tablespoons peanut butter
- 2 tablespoons cornstarch or arrowroot powder combined with 3 tablespoons water
- 3 tablespoons chickpea flour + 3 tablespoons water
- 1/4 cup mashed fruit (banana, pumpkin, etc.) or applesauce (see Chef In You’s Egg Substitution page to view guidelines for specific types of baked goods – some vegan replacements work better than others in particular recipe types)
Note: if using mashed fruit, AllRecipes.com recommends mixing 1/2 teaspoon baking powder to aid rising.
Dairy Mayonnaise Substitutes
You can replace 1 cup of mayonnaise with:
- 1 cup yogurt
- 1 cup sour cream
- 1 cup pureed cottage cheese
Vegan Mayonnaise Substitutes
There are vegan mayonnaise products made with canola oil, grapeseed oil, or soy. You can also try these recipes for homemade vegan mayonnaise posted by Jaymi Heimbuch and J. Kenji Lopez-Alt.
For more baking substitution options, see the main Cooking and Baking Ingredient Substitutions page.
References:
- Alden, L. (2005). “The Cook’s Thesaurus.” Foodsubs.com.
- Allrecipes.ca. (2014). “Common Ingredient Substitutions.” AllRecipes.com.
- Hein, C. (2012). “Veganize and Healthify Your Baking with These 6 Steps.” NoMeatAthlete.com.
- Henneman, A. (2013). “Ingredient Substitutions.” University of Nebraska-Lincoln. Food.unl.edu.
- JoyofBaking.com. (2014). “Baking Ingredient Substitution Table.” Joyofbaking.com.
- Savvy Vegetarian. (n.d.). “Vegan Baking Substitutes.” SavvyVegetarian.com.
- The Canadian Living Test Kitchen. (2013). “Baking and Cooking Substitutions at a Glance.” Canadianliving.com.
- Wikibooks. (2014). “Cookbook: Vegan Substitutions.” Wikibooks.org.