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Egg + oil emulsion — swap by role.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 cup | 1 cup plain Greek yogurt | Best high-protein swap for dressings and salads. |
| 1 cup (vegan) | 3/4 cup silken tofu blended + 1 tbsp mustard + 1 tsp lemon + salt | Homemade vegan mayo base. |
| 1/2 cup (in cakes) | 1/2 cup sour cream or 1/4 cup applesauce | Mayo cakes rely on its moisture; both work. |
1 cup plain Greek yogurt; 3/4 cup silken tofu blended + 1 tbsp mustard + 1 tsp lemon + salt; 1/2 cup sour cream or 1/4 cup applesauce.