Substitutes for Egg Yolk

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The yellow part of an egg providing richness, fat, emulsification, and color.

Can't find Egg Yolk in your kitchen? No problem! Below are 3 tested substitutes with exact ratios, perfect for baking, cooking, and everything in between.

Substitute Ratio Best For Dietary
Soy Lecithin 1 tbsp per yolk emulsification, sauces, mayonnaise
Vegan Gluten-Free
Sunflower Seed Butter 2 tbsp per yolk pastries, cookies, cakes
Vegan Gluten-Free
Full-Fat Coconut Milk 2 tbsp per yolk custards, ice cream, puddings
Vegan Dairy-Free

How to Use

Best emulsifier substitute. Commonly used in commercial baking.

Frequently Asked Questions

What is the best substitute for Egg Yolk?
The best substitute depends on your recipe, but Soy Lecithin is a reliable choice for most applications. Use 1 tbsp per yolk.
What's a vegan substitute for Egg Yolk?
Soy Lecithin is an excellent vegan option. Use 1 tbsp per yolk.
Can I use any of these substitutes interchangeably?
Most substitutes work well in their recommended use cases, but they may produce slightly different results. The notes above explain the differences and best practices.
Will the taste be affected?
Some substitutes may subtly change the flavor profile of your dish, but they'll work great in the recommended use cases. Start with the suggested ratio and adjust to your taste.

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