Out of Egg yolk, one case
Vegan egg yolk substitute
8 options, ranked, with the exact amount
Use Flaxseed gel (flax egg)
Per 1 egg yolk
1 tbsp ground flaxseed + 3 tbsp water
The best vegan egg yolk substitutes are flaxseed gel (1 tbsp ground flaxseed + 3 tbsp water), aquafaba (1 tbsp), silken tofu (¼ cup), or chia seed gel (1 tbsp chia seeds + 3 tbsp water). These provide the binding, moisture, and fat content needed in recipes.
- Verdict —
- Tweak it
- What changes —
- neutral taste, similar texture
- Best for —
- baking
One casethe full egg yolk card
Every option, one card
Ranked| # | Substitute | Instead of egg yolk | Verdict |
|---|---|---|---|
| 1 | Flaxseed gel (flax egg)baking | 1 tbsp ground flaxseed + 3 tbsp water per 1 egg yolkTweak it | Tweak it |
| 2 | Aquafabamayonnaise | 1 tbsp aquafaba per 1 egg yolkTweak it | Tweak it |
| 3 | Silken tofubaking | ¼ cup silken tofu per 1 egg yolkTweak it | Tweak it |
| 4 | Chia seed gelbaking | 1 tbsp chia seeds + 3 tbsp water per 1 egg yolkTweak it | Tweak it |
| 5 | Applesauce + oilbaking | ¼ cup applesauce + 1 tsp oil per 1 egg yolk | No verdict on record |
| 6 | Commercial vegan egg replacerbaking | Follow package instructions (usually 1-2 tsp powder + 2-3 tbsp water)Tweak it | Tweak it |
| 7 | Mashed bananasweet baking | ¼ cup mashed banana per 1 egg yolk | No verdict on record |
| 8 | Pumpkin pureefall baking | ¼ cup pumpkin puree per 1 egg yolk | No verdict on record |
Flaxseed gel (flax egg)
neutral taste, similar texture
Ground flaxseed mixed with water creates a gel that provides excellent binding properties and adds moisture to recipes. It's one of the most popular vegan egg substitutes and works well in most baking applications.
- Best for
- baking, cookies, muffins, pancakes, vegan meatballs, energy bars
Let sit 5-10 minutes to thicken. Rich in omega-3 fatty acids and fiber.
Aquafaba
neutral taste, similar texture
The liquid from cooked chickpeas mimics many egg properties and is particularly effective for emulsifying and binding. It can be whipped to soft peaks for recipes requiring aeration, making it incredibly versatile.
- Best for
- mayonnaise, meringues, marshmallows, ice cream, vegan baking, salad dressings
Use liquid from canned chickpeas or cooking liquid from dried chickpeas. Can be whipped for recipes requiring aeration.
Silken tofu
neutral taste, similar texture
Silken tofu provides excellent moisture and binding properties similar to egg yolk. It adds protein and creates a creamy texture that works well in many vegan recipes, especially those requiring a smooth consistency.
- Best for
- baking, cakes, muffins, quiches, pancakes, dense baked goods
Blend until completely smooth before using. Adds protein and creaminess to recipes.
Chia seed gel
neutral taste, similar texture
Chia seeds create a gel similar to flaxseed but with smaller seeds that are less noticeable in the final product. They provide excellent binding and add omega-3 fatty acids, fiber, and protein to recipes.
- Best for
- baking, cookies, pancakes, vegan baking, energy bars, pudding
Let sit 15-20 minutes to fully gel. Smaller seeds than flax, less noticeable in final product.
Applesauce + oil
slightly sweet · similar texture
The combination of applesauce and oil provides both moisture and fat content similar to egg yolk. This creates soft, moist baked goods with a slightly sweet flavor that works well in many vegan recipes.
- Best for
- baking, cookies, muffins, cakes, quick breads, sweet baked goods
Best for sweet recipes. Consider reducing sugar due to applesauce sweetness.
Commercial vegan egg replacer
neutral taste, similar texture
Commercial vegan egg replacers are specifically formulated to replace eggs in vegan cooking and baking. They provide consistent results and are convenient for those who don't want to make their own substitutes.
- Best for
- baking, cookies, cakes, muffins, pancakes, general cooking
Follow package instructions carefully. Look for brands specifically designed for vegan baking.
Mashed banana
sweet, banana flavor · similar texture
Mashed banana provides moisture and binding properties while adding natural sweetness and flavor. It works particularly well in sweet baked goods where the banana flavor complements the recipe.
- Best for
- sweet baking, cookies, muffins, pancakes, quick breads, banana bread
Adds sweetness and moisture. Best for sweet recipes where banana flavor is acceptable.
Pumpkin puree
slightly sweet, pumpkin flavor · similar texture
Pumpkin puree provides excellent moisture and binding properties while adding a subtle sweetness and fall flavor. It works particularly well in spice-based recipes and fall baking.
- Best for
- fall baking, cookies, muffins, pancakes, quick breads, spice cakes
Adds moisture and slight sweetness. Best for fall baking or recipes where pumpkin flavor is acceptable.
How it behaves in this recipe
Vegan egg yolk substitutes need to replicate the binding, moisture, and fat content that egg yolks provide in recipes. The best substitutes are plant-based ingredients that can perform these functions while maintaining the desired texture and flavor of the final dish.
Tips for substituting egg yolk
10 tips- Flaxseed gel and chia gel need time to thicken - let them sit before using
- Aquafaba can be whipped to soft peaks for recipes requiring aeration
- Blend silken tofu until completely smooth before using
- When using applesauce + oil, consider reducing sugar in the recipe
- Mashed banana works best in sweet recipes where the flavor is welcome
- Pumpkin puree is good for fall baking and spice-based recipes
- Commercial egg replacers provide consistent results but follow package instructions
- For emulsifying (like mayonnaise), aquafaba works best
- For binding in baking, flaxseed gel or chia gel are most effective
- For moisture and creaminess, silken tofu or applesauce + oil work well
Notes on egg yolk
- Use yogurt for tangy recipes (¼ cup per egg yolk)
- Try commercial vegan egg replacers for consistent results
- Combine multiple substitutes for complex recipes
- Use nut butters for added protein and fat content
- Try arrowroot powder mixed with water for binding
Questions
6 questionsWhat's the best vegan egg yolk substitute for baking?
For baking, flaxseed gel, aquafaba, or silken tofu work best depending on the recipe. Flaxseed gel is great for binding, aquafaba for emulsifying, and silken tofu for moisture and creaminess.
Can I use aquafaba for all vegan egg yolk substitutions?
Aquafaba is very versatile and works for most applications, but it's particularly good for emulsifying (like mayonnaise) and recipes requiring aeration. For simple binding in baking, flaxseed gel might be easier to work with.
What's the best vegan substitute for egg yolk in mayonnaise?
Aquafaba is the best vegan substitute for egg yolk in mayonnaise. It provides the emulsifying properties needed to create a stable emulsion and can be whipped to the right consistency.
How do I make vegan egg yolk substitute for cookies?
For cookies, flaxseed gel or aquafaba work best. Mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5-10 minutes, or use 1 tbsp aquafaba directly. Both provide the binding needed for chewy cookies.
What's the best vegan egg yolk substitute for custard?
For custard, silken tofu or aquafaba work best. Silken tofu provides the creaminess and body needed for custard, while aquafaba can be used for lighter custards or when you need the emulsifying properties.
Can I use the same vegan substitute for all recipes?
While some substitutes like flaxseed gel work for many recipes, different applications benefit from different substitutes. Aquafaba is best for emulsifying, silken tofu for creaminess, and flaxseed gel for binding. Choose based on your recipe's specific needs.