My egg replacer experiment for baked goods.
Last edited Tue Feb 21, 2023, 11:20 AM - Edit history (1)
While my egg-free recipes for cookies, cakes, & muffins are acceptable they aren't fabulous. And the egg replacers I've used have been very decent for 1-egg recipes, but as soon as I go to 2 eggs, they don't work as well.
Here are the egg replacers I've tried & my ultimate solution below.
1 flax egg = 1 T flax meal mixed with 3 T water. Mix & set aside for 15-20 minutes. Make sure to give it time to get all thick & viscous.
1 aquafaba egg = 3 T aquafaba which is the liquid drained off a can of garbanzo beans. You can use any beans actually, but light colored beans won't affect the look of your baked goods. I've used liquid from cannellini beans too. I drain the beans over a bowl & then scoop the liquid into Tupperware midgets & freeze it.
1/4 cup pumpkin
1/4 cup applesauce
Anytime I have doubled any of the above for a 2-egg recipe, the results have not been very good. When I use the flax egg for 2 eggs the consistency of the cake/cookie is just off a little. When I use 2 of the AF egg the batter is too thin. So, I combined the two & so far I have been thrilled with the results!
I mix the flax egg & get everything else together while it sits. Then I whisk up the AF until it's frothy & add it to the flax egg & mix well. Add the mixture to your recipe at the time it calls for the eggs & proceed like you would for eggs.
The final baked goods have been fantastic!
You can't tell they're egg-free.
Then I came across a 3-egg recipe, so after I mixed the AF egg into the flax egg, I added 1/4 cup pumpkin & blended that in & added to the rest of my ingredients. Other than a slightly more golden cake, it was perfect! I think you could use applesauce, too.
I wouldn't try these egg replacers in pies like pumpkin, pecan, & other custard pies. Maybe I'm wrong. ???
Anyway, I'm so thrilled to have found this & wanted to share with my vegan friends.
= new reply since forum marked as read
I've only come across one cheese replacement product that I would honestly call good & that was Parmela. I always think of our VP when I say that. 
We had the mild cheddar shreds & they were great. They melted like cheese, tasted like cheese, but I've never seen it in my area since. 
My favorite miso went MIA about five years ago & I have to buy my second favorite, & now I'm having a hard time finding Vegenaise with the blue lid in my area. I gave up on the purple lid a few years ago. It's the best, IMO, but the blue is acceptable. The green lid is crap, though.
I don't mean to rant, but this is a problem with veg/vegan products—they don't/can't sustain. As more & more companies try to get in on the veg market, the old time ones have to condense their offerings & cut some of their line. Or, some big corporation buys them out & changes the formula or just discontinues the product cuz it competes with something they sell or want to sell. Lots of health & beauty products have gone that way, too.
They had this really great vegan chocolate I loved - like really great - that went extinct because it was not profitable enough .
Surprisingly one of my favorites has always been what is probably one of the oldest vegan products out there.. Tofutti. I love that stuff.
And okay I just checked and as you said it looks like they are phasing out what used to be my two favorite products:
https://www.instacart.com/products/328096-tofutti-milk-free-mintz-s-blintzes-pre-baked-dairy-free-cheese-filled-crepes-6-ct-12-0-oz
I can't even find the Tofutti blueberry pillows. I loved those things!
You are right, but vegan foods are doing well..I am liking the new trend of Jackfruit use.
Response to CrispyQ (Reply #4)
