Meringues and cakes are back on the menu for vegans with these four easy vegan alternatives to eggs
This is the water from canned unsalted pulses, such as chickpeas. Add 3tbsp to baking recipes in place of an egg. For the lightest results, whisk until foamy before folding into the mix. You can even use it to make meringue.
Soaked chia seeds take on a jelly-like consistency (just think about chia pudding!). To replace one large egg, finely grind 1tbsp of chia seeds in a pestle and mortar, and add to a small bowl with 3tbsp water. Allow it to sit for 30 minutes until it thickens into a gel-like consistency. Just before using it in your bake, add a pinch of baking powder and stir. Try it in this gluten-free chia and quinoa loaf.
Orgran No Egg (£3.29/200g)
This gives really good results in baking and can be used to make vegan mayonnaise.