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The 5 Best Substitutes for Lecithin

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Adding lecithin in food mixtures holds a dish together.

An essential ingredient in many desserts and some savory dishes, it’s a valuable item to have in the kitchen.

You can keep only the powder or liquid form or both.

But you may not have it all the time, or you may not want to use the popular lecithin for some reason.

It doesn’t matter, and you need not stress about it because plenty of other ingredients can substitute lecithin.

In the following sections, we will find a few facts about the 5 best substitutes for lecithin, which you can use in your cooking.

What is Lecithin?

what is lecithin

Lecithin is a substance (a type of fat) present in plants and animals, and it’s essential for good health.

While many plant species and creatures contain the ingredient, it’s abundant in soybeans and eggs.

In cooking, it’s used as an emulsifier to balance ingredients that generally don’t mix.

Most baked dishes need lecithin.

Items like layer cakes, bread formulations, icings, chocolate and spreads all require lecithin for the outcome.

Lecithin can help maintain cholesterol levels, improve skin health and brain function, and clear breastfeeding ducts.

But taking too much can also cause problems.

So, it’s advisable to follow the dosage for every recipe.

The 5 Best Substitutes for Lecithin

Lecithin is a common ingredient used as an emulsifier in various recipes, but if you don’t have it on hand or prefer alternative options, there are several substitutes available.

SubstituteKey CharacteristicsProper Ratio
Sunflower LecithinPlant-based, mild flavorUse an equal amount of sunflower lecithin as a substitute
Guar GumNatural thickening agent, gelling propertiesUse a small amount (start with 1/4 teaspoon) of guar gum
Egg YolkEmulsifying properties, adds richnessUse 1 egg yolk for every tablespoon of liquid lecithin
Xanthan GumThickens, stabilizes, acts as a binderUse 1/2 to 3/4 teaspoon of xanthan gum per cup of liquid
MustardCreamy texture, slight tanginessUse an equal amount of mustard as a substitute for liquid lecithin

Now let’s dive into each substitute in more detail:

1 – Sunflower Lecithin

sunflower lecithin

It’s extracted from sunflowers using the cold-pressed method.

Sunflower lecithin is natural and, therefore, a healthy option.

If you want to substitute it for liquid soy lecithin, then it’s the perfect choice as it’s available in both forms (powder and liquid).

You can use it to make spreads, pastry products, bread, and confectionery.

It’s also a popular choice for making vegan butter as it prevents oil and water separation.

If you don’t want to add soy to your diet and are looking for a vegan option, get some sunflower lecithin.

  • Key Characteristics: Sunflower lecithin is a plant-based alternative to traditional lecithin. It offers similar emulsifying properties and has a mild flavor.
  • Use an equal amount of sunflower lecithin as a substitute for liquid lecithin to maintain the desired results.

2 – Guar Gum

guar gum

Guar gum is also a suitable replacement for lecithin as it’s vegan, natural and beneficial for health.

It’s produced from legumes known as guar beans.

It’s a versatile ingredient, and you can use it in many different dishes.

It’s particularly useful in food manufacturing since it’s dissolvable and water absorbable.

Hence, it’s often employed as a food additive.

You can add it to gluten-free baked items, salad dressing, soups, puddings, yogurt, gravies, and sauces.

It’s also present in breakfast cereals, cheese, vegetable juices and kefir.

Besides food, you can find guar gum in medicines, cosmetics, textiles and paper goods.

  • Key Characteristics: Guar gum is a natural thickening agent that provides gelling properties to recipes.
  • It can be used as a substitute for lecithin, especially in recipes where thickening and binding are crucial. Start with a small amount (around 1/4 teaspoon) of guar gum and adjust as needed.

3 – Egg Yolk

egg yolk

If you eat eggs, they are a suitable alternative for lecithin as the yolks contain the substance.

Eggs are also readily available on the market.

So, they can be pretty handy in times of emergency.

In most recipes, you can use egg yolks that ask for lecithin like mayonnaise, sauces, soups, baked products, and spreads.

However, when adding to a sauce for thickening, see that you don’t have to heat it too long or you will have cooked eggs.

Egg yolk, however, contains a high amount of fat and so if you are on a strict diet, you may opt for the powdered version.

It isn’t an option if you strictly follow a vegan diet.

  • Key Characteristics: Egg yolks possess natural emulsifying properties and add richness to dishes.
  • They can be used as a substitute for liquid lecithin in recipes where the flavor of eggs complements the dish. Use 1 egg yolk for every tablespoon of liquid lecithin required in the recipe.

4 – Xanthan Gum

xanthan gum

The fermented, dried, and ground corn sugar makes Xanthan gum.

It’s a gluten-free ingredient and acts as a thickening and emulsifying agent.

So, if you run out of lecithin or don’t want to use it, Xanthan gum can be a suitable replacement.

It is ideal for most baked products but can work equally well in sauces and dressings.

You can also find it in fruit juices, syrups, ice creams, gravies and gluten-free products.

Since xanthan gum comes from a plant, it’s a natural, healthy and suitable vegan option.

Those who don’t eat eggs or soy lecithin can use it instead.

It’s also present in other products like toothpaste, laxatives, and medicines.

Sometimes, people with very dry mouths also use it to substitute for saliva.

Medically, xanthan gum may also help in maintaining and lowering blood sugar.

  • Key Characteristics: Xanthan gum is a versatile ingredient that thickens, stabilizes, and acts as a binder. It can be used as a substitute for lecithin in various recipes.
  • Start with 1/2 to 3/4 teaspoon of xanthan gum per cup of liquid in the recipe. Adjust the amount based on the desired consistency and thickness.

5 – Mustard


Mustard is the final alternative for lecithin in this article.

It was a hard choice among several ingredients.

It won for two reasons; firstly, it’s the favorite condiment worldwide, and secondly, it’s a suitable vegan option.

Everybody can therefore use mustard as a replacement for soy lecithin.

You can use it as a dressing for dishes like mashed potatoes, pasta, roasts, mussels, eggs, fish and much more.

You can also use it on salads and other vegetable dishes.

It can also work well in some sauces and soups if you love its flavor.

You can use Dijon, dry ground mustard powder and yellow mustard in different recipes.

  • Key Characteristics: Mustard provides a creamy texture and adds a slight tanginess to dishes. It can be used as a substitute for liquid lecithin, especially in dressings and sauces.
  • Use an equal amount of mustard as a substitute for liquid lecithin, keeping in mind that it may add a unique flavor to the final dish.


Everyone has a different preference.

So, a substitute that you like may not be favorable to another.

But those five items can serve their purpose and work just like lecithin.

Follow the correct dosage for any recipe.

If there is no recipe, always start with a smaller quantity, as you can always add more.

You can also use these items if the five mentioned above are not available: Cocoa butter, honey, dairy, agar-agar, oils, and monoglycerides & diglycerides.

The food industry uses all these ingredients in various food items.

Look for a good brand and follow the right tips for producing tasty dishes.

Frequently Asked Questions (FAQs)

What can I use instead of lecithin in chocolate?

If you do not have lecithin on hand, there are several other ingredients that can be used in place of it.

These include cocoa butter, coconut oil, vegetable glycerin, and sunflower lecithin.

Cocoa butter has a similar texture to lecithin and is most often used as an alternative. Coconut oil is great for adding a hint of coconut flavour to chocolates.

Vegetable glycerin can provide moisture and sweetness, while sunflower lecithin can act as an emulsifier and stabilizer in the same way as regular lecithin.

What is the best source of lecithin?

The best sources of lecithin are egg yolks, soybeans, and sunflowers.

Egg yolks are a common source of lecithin used in baking recipes and chocolate making.

Soybean lecithin is the most popular commercially available form of the ingredient, as it is readily available in health food stores.

Sunflower lecithin is a great all-natural alternative to soybean lecithin and is derived from sunflower seeds.

What can I use instead of soy lecithin emulsifier?

There are several alternatives to soy lecithin emulsifier that can be used in place of it. These include xanthan gum, guar gum, and monoglycerides.

Xanthan gum is often found in gluten-free baked goods and can act as an effective emulsifier when combined with other ingredients such as oil and water.

Guar gum is often used as an emulsifier in ice cream, sauces, and dressings.

Monoglycerides are derived from vegetable fat and can be used to stabilize the ingredients in a recipe.

The 5 Best Substitutes for Lecithin

Recipe by Andrew Gray Course: Substitutes


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  • Sunflower Lecithin

  • Guar Gum

  • Egg Yolk

  • Xanthan Gum

  • Mustard


  • Pick your favorite substitute from the list above.
  • Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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