Easy Creamy Vegan Egg Substitute with Flax Chia Aquafaba Recipe
A quick and easy vegan egg substitute made from flax seeds, chia seeds, and aquafaba that creates a creamy, light texture perfect for baking and cooking.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3 tablespoons (equivalent to 1 large egg) 1x
- Category: Ingredient Substitute
- Cuisine: Vegan
Ingredients
Scale
- 1 tablespoon ground flaxseed
- 1 tablespoon whole chia seeds
- 3 tablespoons aquafaba (liquid from canned chickpeas, unsalted)
- 3 tablespoons warm water
- Optional: a pinch of baking powder
Instructions
- Measure out 1 tablespoon each of ground flaxseed and whole chia seeds.
- Combine the flax and chia seeds in a small mixing bowl and stir to mix evenly.
- Add 3 tablespoons of warm water to activate the gel-forming properties of the seeds.
- Pour in 3 tablespoons of aquafaba, ensuring it is unsalted and has a consistency similar to egg whites.
- Whisk everything together vigorously until smooth and creamy, slightly thick but still pourable.
- Let the mixture rest for about 5 minutes to allow the gel-like texture to develop fully.
- Optional: Stir in a pinch of baking powder for extra lift in baked goods.
Notes
Use warm water (not boiling) to activate the seeds properly. Let the mixture rest for 5 minutes to develop the gel-like texture. Adjust consistency by adding warm water or more ground seeds as needed. Store in an airtight container in the fridge for up to 24 hours; avoid freezing. Fresh seeds yield better gel power. Optional baking powder adds lift in baked goods.
Nutrition
- Serving Size: 3 tablespoons (equiv
- Calories: 45
- Fat: 3
- Saturated Fat: 0.3
- Carbohydrates: 4
- Fiber: 3
- Protein: 2
Keywords: vegan egg substitute, flax egg, chia egg, aquafaba, egg replacement, vegan baking, gluten-free egg substitute