Cultured Food vEGGs Substittute - a plant-based egg yolk
Cultured Food vEGGs Substittute - a plant-based egg yolk
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Cultured Foods

Cultured Food vEGGs Substittute - a plant-based egg yolk

vEGGs are a natural, plant-based egg substitute. Use vEGGs wherever you use EGGS to bind ingredients. vEGGs is excellent for baking, cooking, breading, and as a yolk substitute. Not suitable for scrambled eggs or as a yolk substitute. One package makes 40 veggie yolks.

€3,13
/ 182g (equivalent to 40 egg yolks)
(100g - €1,72)

Expiration date: 30/09/2025

** BEST BEFORE 2025-09-30 **

Freeze-dried Aquafaba powder replaces eggs and milk protein in baked goods, cakes, sauces, creams, meringues, ice cream, etc.

Aquafaba is a universal alternative to milk and eggs for:

  • vegans
  • vegetarians
  • people allergic to eggs
  • people avoiding eggs for health reasons (cholesterol)
  • people avoiding eggs for religious reasons
  • fans of kitchen experiments

How to use aquafaba?

To 10g of freeze-dried chickpea aquafaba add 150g of boiled lukewarm water, mix, cover with a lid. After 2-3 minutes the product is ready for use, proceed as with egg white.

Ingredients: tapioca (cassava starch), potato flour, psyllium husk, inulin (chicory fiber), thickener: guar gum, black Himalayan salt Kala Namak, natural color: plant carotenes.

Nutritional values: Nutritional values ​​per 100g of dry powder: energy value 301.0kcal/1261.1kJ, fat 1.4g (including saturated fat 0.3g), carbohydrates 56.0g (including sugars 2.3g), fiber 27.0g, protein 2.8g, salt 1.9g

Allergens: May contain SOY, MUSTARD, CELERY, SESAME SEEDS, nuts

Additional information: vEGGs Plant Substitute - a plant-based substitute for 40 egg yolks for baking and cooking Suitable for vegans. Gluten-free.

Manufacturer: Produced in the EU by CULTURED FOODS Sp. z o. o. Mościckiego 1, 24-110 Puławy, Poland

Instructions: METHOD OF PREPARATION 1 veggie egg: Pour 50 ml of water (2 large scoops) into a container, add 5 ml of vEGGs powder (1 small, level scoop) and mix vigorously. Let stand for 3 minutes and use as an egg. 1 veggie egg yolk: Pour 25 ml of water (1 large scoop) into a container, add 5 ml of vEGGs powder (1 small level scoop), and 5 ml of oil (1 small scoop). Mix vigorously. Let stand for 3 minutes and use as for the egg yolk.

Storage: Store in a dry and cool place in a tightly closed container, protected from light.

Portion: 5g

Sweeteners to avoid: Acesulfame potassium, Aspartam, Sugar, Sodium cyclamate, Erythritol, Fructose, Glucose, Xylitol, Lactitol, Maltitol, Sorbitol, Stevia, Sucralose, Glucose-fructose syrup, Tagatose, Honey, Isomalt, Sodium saccharin

Vegan and organic products: Suitable for vegans, Suitable for vegetarians

Exclude allergens: Milk, Soy, Gluten, Nuts, Eggs

Net weight: 182g (equivalent to 40 egg yolks)

Nutritional values ​​in: 5g 100g Energy value 301.00 6020.00 kJ 1259.38 25187.68 Fats, including 1.40 28.00 saturated fatty acids 0.30 6.00 Carbohydrates, including 56.00 1120.00 sugars 2.30 46.00 Fiber 27.00 540.00 Protein, including 2.80 56.00 Salt 1.90 38.00