Out of Egg yolk, one case
Egg yolk substitute for raw applications
8 options, ranked, with the exact amount
Use Aquafaba
1 tbsp aquafaba for every 1 egg yolk
The best egg yolk substitutes for raw applications are aquafaba (1 tbsp per egg yolk), silken tofu (¼ cup per egg yolk), or commercial egg replacers. These provide the emulsifying and binding properties needed for raw recipes without food safety concerns.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- Caesar dressing
One casethe full egg yolk card
Every option, one card
Ranked| # | Substitute | Instead of egg yolk |
|---|---|---|
| 1 | AquafabaCaesar dressing | 1 tbsp aquafaba per 1 egg yolkTweak it |
| 2 | Silken tofuraw mayonnaise | ¼ cup silken tofu per 1 egg yolkTweak it |
| 3 | Commercial egg replacerraw mayonnaise | Follow package instructions (usually 1-2 tsp powder + 2-3 tbsp water)Tweak it |
| 4 | Coconut creamtropical raw dressings | ¼ cup coconut cream per 1 egg yolk |
| 5 | Cashew creamraw mayonnaise | ¼ cup cashew cream per 1 egg yolk |
| 6 | Avocadogreen raw dressings | ¼ cup mashed avocado per 1 egg yolk |
| 7 | Greek yogurttangy raw dressings | ¼ cup Greek yogurt per 1 egg yolk |
| 8 | Mayonnaisetraditional raw dressings | ¼ cup mayonnaise per 1 egg yolk |
Aquafaba
neutral taste, similar texture
Aquafaba provides excellent emulsifying properties for raw applications and can be whipped to create creamy textures. It's particularly effective for raw dressings and sauces and doesn't pose food safety concerns like raw eggs.
- Best for
- Caesar dressing, hollandaise sauce, aioli, raw mayonnaise, whipped desserts, raw custards
Use liquid from canned chickpeas. Excellent for emulsifying and can be whipped for creamy textures.
Silken tofu
neutral taste, similar texture
Silken tofu provides excellent creaminess and body for raw applications while adding protein. It works particularly well in raw desserts and dressings and creates a smooth, rich texture without food safety concerns.
- Best for
- raw mayonnaise, raw custards, raw mousse, raw cheesecake, raw dressings, raw sauces
Blend until completely smooth before using. Adds creaminess and protein to raw recipes.
Commercial egg replacer
neutral taste, similar texture
Commercial egg replacers are specifically formulated to replace eggs in raw applications. They provide consistent results and are convenient for those who don't want to make their own substitutes, with no food safety concerns.
- Best for
- raw mayonnaise, raw dressings, raw sauces, raw desserts, general raw recipes
Follow package instructions carefully. Look for brands specifically designed for raw applications.
Coconut cream
coconut flavor · similar texture
Coconut cream provides excellent creaminess and richness for raw applications while adding a tropical coconut flavor. It works particularly well in raw tropical recipes and vegan raw desserts.
- Best for
- tropical raw dressings, coconut raw mayonnaise, raw tropical desserts, vegan raw recipes, dairy-free raw recipes
Adds coconut flavor and richness. Best for tropical raw recipes or when coconut flavor is welcome.
Cashew cream
nutty · similar texture
Cashew cream provides excellent creaminess and richness for raw applications while adding a subtle nutty flavor. It works particularly well in raw desserts and dressings and creates a smooth, luxurious texture.
- Best for
- raw mayonnaise, raw dressings, raw sauces, raw desserts, vegan raw recipes
Soak cashews overnight, then blend with water. Adds creaminess and nutty flavor.
Avocado
avocado flavor · similar texture
Mashed avocado provides excellent creaminess and healthy fats for raw applications. It works particularly well in green raw recipes and adds a subtle avocado flavor that complements many raw dishes.
- Best for
- green raw dressings, avocado raw mayonnaise, raw green desserts, healthy raw recipes, vegan raw recipes
Adds creaminess and healthy fats. Best for green raw recipes or when avocado flavor is welcome.
Greek yogurt
tangy · similar texture
Greek yogurt provides excellent creaminess and tang for raw applications. It works particularly well in tangy raw dressings and adds protein while creating a smooth, creamy texture.
- Best for
- tangy raw dressings, raw sauces, raw dips, dairy-based raw recipes, protein-rich raw recipes
Adds creaminess and tang. Best for tangy raw recipes or when dairy is acceptable.
Mayonnaise
rich · similar texture
Mayonnaise provides excellent creaminess and richness for raw applications. It works particularly well in traditional raw dressings and adds a familiar, rich flavor that many people enjoy.
- Best for
- traditional raw dressings, raw sauces, raw dips, classic raw recipes, smooth raw recipes
Adds creaminess and richness. Best for traditional raw recipes or when eggs are acceptable.
How it behaves in this recipe
Raw applications require egg yolks primarily for their emulsifying and binding properties, but raw eggs pose food safety concerns. The best substitutes provide these properties while being safe for raw consumption, working well with the specific flavors and textures of different raw recipes.
Tips for substituting egg yolk
10 tips- For raw applications, always use pasteurized or safe alternatives to avoid food safety concerns
- Aquafaba can be whipped to soft peaks for extra creamy raw recipes
- Blend silken tofu until completely smooth before using
- Coconut cream adds tropical flavor - use in appropriate raw recipes
- Cashew cream needs to be soaked and blended until smooth
- Avocado works best in green raw recipes or when the flavor is welcome
- Greek yogurt adds tang - good for tangy raw dressings
- Mayonnaise works well but contains eggs, so not suitable for vegan diets
- For traditional raw recipes, mayonnaise or Greek yogurt work best
- Test your substitute in a small batch first to ensure desired texture and flavor
Notes on egg yolk
- Use commercial egg replacers for consistent results
- Try nut butters for added protein and richness
- Use arrowroot powder mixed with water for thickening
- Try xanthan gum for gluten-free emulsifying
- Use lecithin powder for professional emulsifying
Questions
6 questionsWhat's the best egg yolk substitute for raw Caesar dressing?
For raw Caesar dressing, aquafaba or silken tofu work best. Aquafaba provides excellent emulsifying properties and can be whipped for extra creaminess, while silken tofu adds body and creaminess without affecting the flavor.
Can I use aquafaba for all raw applications?
Aquafaba works well for most raw applications, especially vegan versions. It provides excellent emulsifying properties and can be whipped for extra creaminess, making it ideal for both traditional and flavored raw recipes.
What's the best substitute for egg yolk in raw hollandaise sauce?
For raw hollandaise sauce, aquafaba or silken tofu work best. Aquafaba provides excellent emulsifying properties and can be whipped for extra creaminess, while silken tofu adds body and creaminess without affecting the flavor.
How do I substitute egg yolk in raw mayonnaise?
For raw mayonnaise, aquafaba or silken tofu work best. Aquafaba provides excellent emulsifying properties and can be whipped for extra creaminess, while silken tofu adds body and creaminess without affecting the flavor.
What's the best vegan substitute for egg yolk in raw applications?
For vegan raw applications, aquafaba or silken tofu work best. Aquafaba provides excellent emulsifying properties and can be whipped for extra creaminess, while silken tofu adds body and creaminess without affecting the flavor.
Can I use the same substitute for all raw applications?
While aquafaba works for most raw applications, different recipes may benefit from different substitutes. Silken tofu is great for creamy raw recipes, mashed avocado for green raw recipes, and coconut cream for tropical flavors. Choose based on your desired flavor profile.