In case any of you vegans like to bake, and don't know about this...it's the best thing ever.
Aquafaba is the viscous liquid from canned chickpeas, and it's a direct egg/binder substitute. I've used it in many different baked items and it's worked perfectly every time. It's neutral in taste, so it works great in baked desserts as well.
Just buy cans of chickpeas, punch two holes in the top and pour the liquid into a glass jar. It keeps for a few weeks in the fridge. Just substitute 1/4 cup for each egg in the recipe. Shake it first in the jar.