By Deepali Verma
November 5, 2023
When you're out of eggs or following a vegan diet, there are several alternatives to achieve the same binding, leavening, and moisture-retention effects in your baked goods.
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Greek yogurt or dairy-free alternatives work well as binders and moisture sources, substituting one egg with ¼ cup.
Mashed ripe bananas provide both moisture and a hint of natural sweetness, replacing one egg with half a mashed banana.
Blend silken tofu for a creamy, protein-rich egg substitute, using ¼ cup per egg.
In recipes with a touch of tang, use buttermilk as a replacement, swapping one egg with ¼ cup of buttermilk.
The liquid from canned chickpeas, great for meringues and macarons.
A mixture of 1 tablespoon vinegar and 1 teaspoon baking powder acts as a leavening agent and binder.