Best Vegan Yorkshire Puddings

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When it comes to cooking without eggs, there’s one recipe that’s never quite been right. Until now.

The very best Yorkshire Puddings, made vegan using OGGS® Whole Egg Alternative plant-based egg alternative. Whether it’s for a special Sunday with the family or a quick mid-week treat, we guarantee these will be a game changer.

PREP TIME 10 mins
COOK TIME 25 mins
SERVES 4 large or 6 small


  • 100ml OGGS® Whole Egg Alternative
  • Vegetable oil
  • 150ml plant milk
  • 80g self raising flour
  • 1 tsp white vinegar
  • 1/2 tsp bicarbonate of soda
  • Salt & pepper to taste


  1. Preheat your oven to 230°C Fan (250°C).

  2. Fill your yorkshire pan or muffin tin with about ½ cm of oil.

  3. Put the pan in the oven.

  4. In a mixing bowl whisk the OGGS® Whole Egg Alternative, vinegar and milk.

  5. Whilst whisking, slowly add the flour, then the bicarbonate of soda and salt and pepper. Transfer the mixture into a jug.

  6. Once your oil is hot pour the mix carefully into the pan.

  7. Cook for 10 mins at 230°C Fan (250°C). Then lower the oven temperature to 160°C Fan (180°C) and bake for a further 15 minutes, then enjoy!

Top Tips

  • These are best eaten straight away but if you have any spare (as if!) they can be frozen. Just defrost at room temperature for 10-15 minutes and then pop them into the oven to re-heat when you are ready.

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