Some of you may have food allergies while others would simply like to try a vegan diet.  In either case, the following substitutions may prove helpful to know.

As a binder, substitute for each egg:

• 1/4 cup (2 ounces) soft tofu blended with the liquid ingredients of the recipe, or
• 1 small banana, mashed, or
• 1/4 cup applesauce, or
• 2 tablespoons cornstarch or arrowroot starch, or Ener-G Egg Replacer or another commercial mix found in health food stores.

The following substitutions can be made for dairy products:

• Soy milk, rice milk, potato milk, nut milk, or water (in some recipes) may be used.
• Buttermilk can be replaced with soured soy or rice milk. For each Cup of buttermilk, use 1 cup soymilk plus 1 tablespoon of vinegar.
• Soy cheese available in health food stores. (Be aware that many soy cheeses contain casein, which is a dairy product.)
• Crumbled tofu can be substituted for cottage cheese or ricotta cheese in lasagna and similar dishes.
• Several brands of nondairy cream cheese are available in some supermarkets and kosher stores.

https://www.vrg.org/nutshell/vegan.htm#egg