Eggs (substitutions are equal to 1 egg)
Easy, household alternatives:
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- 3 tbsp apple sauce (great for sweeter recipes and baking)
- 1/4 cup soft, processed tofu (best for savory dishes)
- 1/2 banana (great for desserts, but be cautious with this, as bananas can overpower other flavors. Chocolate is a good option to hide bananas)
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Stanger alternatives:
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- Egg replacer (can be found in most food stores, works fantastically for baking and bread)
- 3 tbsp Flax eggs (great as a binder in baked goods, pancakes, and breads, but not alone) Made as following:
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- Process and blend 1/3 cup of whole flax seeds into a meal. Slowly add 1 cup of water while blending. Blend until the mixture has the consistency of a milkshake. If you would like, strain the mixture to remove any excess seeds. Store in a sealable container in the fridge.
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Milk
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- Oat milk- very similar in consistency to regular milk. Not my favorite flavor alone, but really great when used in smoothies, coffee, baking, sauces, and cereal
- Almond milk- a more watery consistency, but really good in baking and with cereal. I do not recommend using it in your coffee, but it’s up to you!
- Soy milk: similar consistency, but again, not my favorite flavor alone. Really nice for baking and sauces.
- Coconut milk- thick consistency. This is often used in a lot of southeast Asian cuisine and is amazing for curries, smoothies, and sweet baked goods. In my opinion, this was not intended to be consumed alone and is really strange with cereal, but if you like coconut, it may be perfect for you!