Out of Egg white, one case
Vegan egg white substitutes
7 options, ranked, with the exact amount
Use Aquafaba (chickpea water)
3 tbsp for every 1 egg white
The best vegan egg white substitutes are aquafaba (3 tbsp = 1 egg white), flax eggs (1 tbsp flax + 3 tbsp water), and chia eggs (1 tbsp chia + 3 tbsp water). Only aquafaba whips; flax and chia eggs bind and add moisture but will not foam.
- Best for —
- meringues
One casethe full egg white card
Every option, one card
Ranked| # | Substitute | Instead of egg white |
|---|---|---|
| 1 | Aquafaba (chickpea water)meringues | 3 tbsp per 1 egg white |
| 2 | Flax egg (ground flax + water)baking | 1 tbsp flax + 3 tbsp water per 1 egg white |
| 3 | Chia egg (ground chia + water)healthy baking | 1 tbsp chia + 3 tbsp water per 1 egg white |
| 4 | Silken tofu (blended)cheesecakes | 2 tbsp per 1 egg white |
| 5 | Applesaucemuffins | 2 tbsp per 1 egg white |
| 6 | Banana (mashed)muffins | 2 tbsp per 1 egg white |
| 7 | Commercial vegan egg replacercakes | 1½ tsp + 2 tbsp water per 1 egg white |
Aquafaba (chickpea water)
neutral taste · whips to stiff peaks
Liquid from canned chickpeas that whips to a foam much like egg white. It is the only vegan option here that whips, though the foam is softer than egg white and does not set firm when baked.
- Best for
- meringues, mousses, cocktails, whipping, binding
Whip with 1/8 tsp cream of tartar per 3 tbsp until stiff peaks form; allow 5 to 10 minutes, far longer than egg whites. Use unsalted chickpea liquid. Not strong enough for angel food cake or other recipes built on six or more whites.
Flax egg (ground flax + water)
slightly nutty
Vegan binding agent made from ground flaxseed and water. It binds and adds moisture but cannot be whipped.
- Best for
- baking, cookies, muffins, binding, when you need structure, healthy vegan baking
- Texture
- gel-like when hydrated
Mix ground flax with water and let sit 5 minutes until gel-like. Use golden flax for milder flavor. For stirred-in whites only, in recipes with one or two whites.
Chia egg (ground chia + water)
neutral taste · gel-like when hydrated
Vegan binding agent with omega-3s that adds moisture. Like flax, it binds but cannot be whipped.
- Best for
- healthy baking, muffins, cookies, binding, when you want nutritional boost, vegan baking
Mix ground chia with water and let sit 5 minutes until gel-like. Use white chia for milder appearance. Provides extra nutrition.
Silken tofu (blended)
neutral taste · creamy, smooth
Creamy texture that provides moisture and some binding in dense baked goods. It cannot be whipped.
- Best for
- cheesecakes, dense cakes, brownies, creamy textures, vegan baking, when you want density
Blend silken tofu until completely smooth. One egg white is about 2 tbsp, so replace it with 2 tbsp of blended tofu; ¼ cup is the amount for a whole egg. For stirred-in whites only.
Applesauce
slightly sweet, apple flavor
Fruit puree that adds moisture and a little sweetness to a sweet batter. It binds only weakly and cannot be whipped.
- Best for
- muffins, quick breads, cookies, when you want natural sweetness, healthier vegan baking
- Texture
- smooth, moist
Use 2 tbsp unsweetened applesauce per egg white; ¼ cup is the amount for a whole egg. Only where the white was stirred in. May add slight apple flavor to baked goods.
Banana (mashed)
sweet, banana flavor
Fruit puree that adds moisture and sweetness to a sweet batter, with a clear banana flavor. It binds only weakly and cannot be whipped.
- Best for
- muffins, quick breads, cookies, when you want banana flavor, vegan baking
- Texture
- smooth, moist
Use 2 tbsp mashed very ripe banana per egg white; ¼ cup is the amount for a whole egg. Mash until smooth. Only where the white was stirred in. Adds distinct banana flavor to baked goods.
Commercial vegan egg replacer
neutral taste · powder that gels when mixed
Powdered substitute designed specifically for vegan baking. Provides consistent results and structure.
- Best for
- cakes, cookies, muffins, when you want consistent results, all vegan baking
Mix powder with water before adding to batter. Follow package instructions for best results. Most brands bind but do not whip, so check the box before planning a meringue.
How it behaves in this recipe
Vegan egg white substitutes must provide the same functions as egg whites without any animal products. The key functions are binding, structure, moisture, and whipping ability. Aquafaba is unique in its ability to whip like egg whites, while flax eggs and chia eggs provide excellent binding and structure for baking.
Tips for substituting egg white
15 tips- For meringues: Use aquafaba and whip until stiff peaks form, just like egg whites
- For cocktails: Use aquafaba for foamy texture in whiskey sours and other drinks
- For baking: Use flax eggs or chia eggs for binding and structure
- For creamy applications: Use silken tofu for cheesecakes and dense cakes
- For natural sweetness: Use applesauce or banana for moist, tender results
- For consistent results: Use commercial vegan egg replacer for predictable outcomes
- For whipping applications: Aquafaba is the only vegan option that whips like egg whites
- For binding: Flax eggs and chia eggs work best for structure in baked goods
- For moisture: Silken tofu, applesauce, and banana provide excellent moisture
- For flavor neutrality: Use aquafaba or commercial egg replacer for no added flavor
- For health benefits: Chia eggs provide omega-3s and extra nutrition
- For protein: Silken tofu provides plant-based protein in baked goods
- For natural options: Flax eggs, chia eggs, and aquafaba are all natural alternatives
- For convenience: Commercial egg replacer is the most convenient option
- For versatility: Aquafaba works in both sweet and savory applications
Notes on egg white
- For whipping applications: Use aquafaba and whip until stiff peaks form
- For binding and structure: Use flax eggs or chia eggs for excellent binding
- For moisture and density: Use silken tofu, applesauce, or banana
- For consistent results: Use commercial vegan egg replacer following package instructions
- For natural options: Use flax eggs, chia eggs, or aquafaba for completely natural alternatives
- For health benefits: Use chia eggs for omega-3 boost and extra nutrition
- For protein content: Use silken tofu for plant-based protein in baked goods
- For flavor neutrality: Use aquafaba or commercial egg replacer for no added flavor
- For convenience: Use commercial egg replacer for the most convenient option
- For versatility: Use aquafaba for both sweet and savory applications
Questions
6 questionsWhat's the best vegan substitute for egg whites?
Aquafaba is the best vegan substitute for egg whites. It whips up beautifully, provides structure, and works in both sweet and savory applications. Use 3 tablespoons aquafaba for every egg white.
Can I use aquafaba for vegan meringues?
Yes. Whip 3 tablespoons of aquafaba per egg white with 1/8 teaspoon of cream of tartar until stiff peaks form, which takes 5 to 10 minutes, then add the sugar slowly. The baked meringue is more brittle and less chewy than one made with egg whites.
What's the best vegan egg white substitute for baking?
For baking, use flax eggs (1 tbsp flax + 3 tbsp water) or chia eggs (1 tbsp chia + 3 tbsp water) for binding. For whipping applications like meringues, use aquafaba. For creamy applications, use silken tofu.
Can I use flax eggs instead of egg whites in vegan baking?
Yes, where the white is only stirred in. Mix 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes. Flax eggs bind cookies and muffins, but they cannot be whipped, so they do not work in meringues or other recipes that beat the whites.
What's the best vegan egg white substitute for cocktails?
Aquafaba is the best vegan substitute for egg whites in cocktails. It creates the same foamy texture and works well in whiskey sours, pisco sours, and other drinks that traditionally use egg whites.
Are there any vegan egg white substitutes that whip like real egg whites?
Yes, aquafaba is the only vegan substitute that whips up like real egg whites. It creates stiff peaks and works well for meringues, mousses, and foamy cocktails. No other plant-based alternative can replicate this whipping ability.