Here’s our new egg chart for Esther Approved, Vegan baking. These 6 egg replacers get used the most here. If you are using applesauce, pumpkin or nondairy yogurt, they tend to be heavy. Add in an additional 1/2 teaspoon baking powder for each egg to help with leavening. Each of these egg replacers work differently and it depends what you are baking. You can read about their differences with an online search.

To replace 1 egg, you can also use the following:
• 1/4 cup mashed banana
• 3 Tablespoons creamy peanut butter
• 1 teaspoon baking soda + 1 Tablespoon vinegar
• 1/4 cup silken tofu
• 1-1/2 teaspoons water + 1-1/2 teaspoons oil + 1 teaspoon baking powder
• store bought premixed egg replacers.

Courtesy of Chef Linda of Esther's Kitchen!