Vegan Eggs: What is the Vegan Alternative to Eggs?

Following a vegan diet? Cooking for someone who’s vegan? Forgot to buy eggs at the supermarket? These vegan egg substitutes will have you up and baking in no time!

There’s no denying it: for many people, eggs are an important part of cooking and baking. They help to bind ingredients, add moisture and stabilise the overall structure of baked goods. Although it can be a challenge to replace them – it’s certainly not impossible.

So, with eggs firmly off the cards when it comes to vegan baking and cooking, we’ve rounded up the best vegan egg replacements, so you don’t have to.

Best vegan egg replacements for baking

Vegan Brownies

1. Flax eggs 

Flax seeds are commonly used for sprinkling over oatmeal or adding into smoothies for a boost of omega-3 and other key nutrients. But did you know, flax seeds make an excellent vegan egg replacement too? When ground and combined with water, they thicken and yield a “gluey” consistency similar to egg whites, which helps to bind ingredients together. To make a flax egg, simply mix 1 tablespoon of our Flax Seed Powder with 3 tablespoons of water, then leave to sit for 5 minutes before using.

2. Chia eggs

Like flax seeds, chia seeds are incredibly nutritious and high in omega-3, as well as fibre and calcium – so they make a great addition to your recipes and diet. This superfood absorbs a lot of water and takes on a form similar to egg whites, which makes them a suitable binding-agent. To create this vegan egg, you’ll just need to mix 1 tablesoon of our Organic Chia Seeds, plus 2.5 tablespoons of water and leave to sit for 15 minutes until a jelly-like consistency has formed.

3. Chickpea water (aquafaba)

Vegan Meringues

Another vegan alternative to eggs can be found in an ingredient likely to be at the back of your kitchen cupboard: canned chickpeas! Containing proteins that are similar to eggs, chickpea water (also known as aquafaba) can be used straight from the can and acts as a superb binder in baking recipes. Aquafaba can also be whisked and made into vegan meringues, vegan marshmallows and other moreish treats, without having to compromise on taste or texture.

4. Chickpea flour


Chickpea flour is one of the most reliable vegan egg substitutes around. It’s the perfect option for quick breads, scones and cookies due to its ability to bind and leaven. Plus, it’s packed full of protein and is widely available in supermarkets and health stores. For every egg needed, combine 3 tablespoons of chickpea flour and 3 tablespoons of water until you have a creamy mixture.

5. Silken tofu

If you can eat soya, you should consider using tofu as a protein-packed egg substitute. It’s fairly tasteless on its own, but it easily absorbs other flavours so you can use this to your advantage. Silken tofu often results in dense and moist bakes, so it’s best used when making brownies and muffins. For this vegan egg replacement, blend the silken tofu into a smooth paste and use a quarter cup for every egg needed in your recipe.

Best vegan egg replacements for cooking

Scrambled Tofu

1. Firm tofu

While silken tofu works best in baking, firm tofu is a great option for savoury dishes. Because of its texture, firm tofu can easily be broken up and crumbled – making it a great option when creating vegan scrambled eggs. To make this classic vegan breakfast, all you need to do is blitz the tofu in a food processor (or break apart with your fingers) until crumbly, and then season and cook according to your recipe.

2. Flax eggs

Flax eggs aren’t just for great for baking! The mixture also binds ingredients in savoury recipes – like vegan meatballs, burgers and fritters – as the other flavours will be strong enough to overpower the nuttiness. To make flax eggs for savoury dishes, use the exact same method as you would when baking: whisk 1 tablespoon of our Flax Seed Powder with 3 tablespoons of water, and set aside for 5 minutes before using.


Giving up eggs can seem daunting at first, but you needn’t worry. There are plenty of vegan egg substitutes around. Not only do they work to hold recipes together, many are also high in protein and other key nutrients.

The likes of chia seeds, chickpea water and even tofu can easily be used in baking to replace the properties of eggs, while firm tofu is a great when you need your scrambled egg fix. Not all vegan egg replacements will work for every recipe, so the best thing to do is get creative and experiment. Just remember, it’ll get much easier and you’ll be a pro vegan baker in no time!

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Writer and expert

Jenessa is Myvegan's Senior Content Executive with a penchant for brutal HIIT classes and thick post-workout smoothies. She spends the majority of her spare time getting creative with plant-based recipes, in the gym or enjoying the odd spot of yoga, and is passionate about making healthy and sustainable lifestyles approachable and accessible for all – no matter one’s background or budget.