My daughter was vegetarian for over 10 years so I did a lot of baking and cooking without animal products. Because eggs are used for different reasons in each thing you bake, you want to use different things to replace them in different types of baking..some for leavening (cakes), some for binding (quiche), some for moisture (cookies, muffins). What I found that makes a good substitute in cookies and muffins was homemade applesauce, mashed bananas or a product they carried at the health food store called "plum butter", although I preferred my homemade applesauce the most. In cakes eggless mayonnaise worked good or use a good eggless cake recipe that calls for oil and no dairy. I have several good ones (chocolate, carrot, etc.). I also made spinach pie and quiche with tofu put through a sieve or foley food mill and it comes out really good. Since then I have made sweet potato and pumpkin pie with it also, they are very good too. Tofu is amazing and can be used in so many different ways, chopped, mashed, crumbled but I found that if it's sieved, it's the most versatile and can be substituted for yogurt, sour cream, eggs, etc. depending on the thickness of it. Give it a whirl, experiment.. it's fun! (BTW, you can also substitute almond milk, rice milk and coconut milk for milk too.)
I'm in the process of making yogurt with rice, almond and coconut milks and they said it couldn't be done... but I'm doing it! Never say never. Happy cooking!
- Response by bjm524
, Female, 66 or older, Other Profession