Ingredient Substitution Guide

Ever start a recipe, only to realize you’re missing a key ingredient? Don’t worry—it happens to all of us! Whether you’re out of baking powder, avoiding dairy, or need an egg-free swap, I’ve got you covered with this list of substitutions.

This guide gives you easy swaps and substitutions that actually work. Save this list and come back to it anytime you need a quick answer!

Baking Substitutions

Baking Powder: ½ tsp cream of tartar + ¼ tsp baking soda = 1 tsp baking powder

Cake Flour: ¾ cup + 2 tbsp all-purpose flour + 2 tbsp cornstarch = 1 cup cake flour

Self-Rising Flour: 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

Brown Sugar: 1 cup granulated sugar + 1 tbsp molasses

Powdered Sugar: Blend 1 cup granulated sugar + 1 tbsp cornstarch until fine

Monk Fruit Sweetener: Use 1:1 in place of granulated sugar

Unsweetened Baking Chocolate: 3 tbsp cocoa powder + 1 tbsp vegetable oil = 1 square/1 ounce unsweetened baking chocolate

Cocoa Powder: 1 ounce melted unsweetened baking chocolate -1 tablespoon butter or oil from the recipe = 1/4 cup cocoa powder

Carob Powder: Use 1:1 in place of cocoa powder

Yeast: Use 2 1/4 teaspoons instant yeast for every 1 tablespoon active dry yeast.

Sweetener Substitutions

Honey: Use agave or maple syrup (1:1)

Maple Syrup: Use honey or corn syrup (1:1)

Molasses: Use maple syrup or dark corn syrup (1:1)

Stevia: Follow manufacturer’s instructions; typically 1 tsp stevia = 1 cup sugar

Date Paste: Use ⅔ cup date paste to replace 1 cup sugar

Dairy Substitutions

Buttermilk: 1 tbsp lemon juice or vinegar + milk to make 1 cup; let sit 5 min

Heavy Cream: ¾ cup milk + ¼ cup melted butter = 1 cup cream

Half-and-Half: ¾ cup milk + ¼ cup heavy cream = 1 cup half and half

Milk: Use equal amount of almond, oat, soy, or coconut milk

Sour Cream: Plain Greek yogurt (1:1)

Ricotta Cheese: Strained cottage cheese or blended tofu with lemon juice (1:1)

Cream Cheese: Blend Greek yogurt with butter, or use mascarpone (1:1)

Egg Substitutions (per 1 egg)

1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min)

1 tbsp chia seeds + 3 tbsp water (let sit 5 min)

¼ cup mashed banana

¼ cup applesauce

¼ cup blended silken tofu

3 tbsp aquafaba (liquid from canned chickpeas)

Crust Substitutions

Graham Cracker Crust: Use 1½ cups crushed Nilla wafers, shortbread cookies, or vanilla Oreos

Pie Crust: Use 1½ cups crushed pretzels, granola, or nuts mixed with ¼ cup melted butter

Oil & Butter Substitutions

Vegetable Oil (in baking): Use equal amount of melted butter, applesauce, or coconut oil

Butter (in baking): Use equal amount of shortening or margarine

Butter (for cooking): Use olive oil or ghee (1:1)

Oil (for cooking): Use broth or water for sautéing, 1:1

Wine & Alcohol Substitutions

Red Wine: Equal amount of grape juice, cranberry juice, or beef broth

White Wine: Equal amount of white grape juice, apple juice, or chicken broth

Beer: Equal amount of broth + splash of vinegar or lemon juice

Rum or Brandy (in desserts): Use apple juice or water with a splash of vanilla

Herbs & Flavor Substitutions

Fresh to Dried Herbs: 1 tbsp fresh = 1 tsp dried

Lemon Juice: Use lime juice or orange juice (1:1)

Vanilla Extract: Use equal amount of maple syrup or half the amount of almond extract

Allspice: Use ½ tsp cinnamon + ½ tsp cloves

Soy Sauce: Use tamari or coconut aminos (1:1)

Spice Substitutions

Onion Powder: 1 tbsp onion powder = ½ cup chopped onion

Garlic Powder: ⅛ tsp garlic powder = 1 small clove

Chili Powder: 2 tsp paprika + 1 tsp cumin + pinch cayenne = 1 tbsp chili powder

Italian Seasoning: Mix equal parts oregano, basil, thyme, and rosemary

Curry Powder: 1 tsp turmeric + ½ tsp cumin + ½ tsp coriander

Grain & Bread Substitutions

Breadcrumbs: Use 1 cup crushed crackers, panko, cornflakes, pretzels, almond flour, oats, or crushed cereal

Cooked Rice: Use equal amount of quinoa, couscous, farro, or cauliflower rice

Tortillas: Use pita bread, lavash, or large lettuce leaves

Pantry Substitutions (Canned & Condensed)

Tomato Paste: 3 tbsp tomato sauce or puree, simmered to reduce = 1 tbsp paste

Evaporated Milk: Simmer 2¼ cups milk down to 1 cup

Sweetened Condensed Milk: Simmer 1 cup whole milk + ⅓ cup sugar until thick

Cream of Mushroom Soup: 1 cup milk + 1 tbsp flour + ¼ cup sautéed mushrooms

Cheese Substitutions

Parmesan: Use nutritional yeast, Asiago, or Romano (1:1)

Ricotta: Use cottage cheese (blended if needed) or firm tofu + lemon (1:1)

Cheddar: Use Monterey Jack, Colby, or plant-based cheddar (1:1)

Cream Cheese: Use mascarpone, or Greek yogurt blended with a bit of butter (1:1)

Protein Substitutions

Ground Beef: Use equal amount of ground turkey, mushrooms, lentils, or plant-based meat

Chicken: Substitute with tofu, chickpeas, jackfruit, or seitan

Eggs (in scrambles): Use crumbled tofu or commercial egg replacers like JUST Egg

Broth & Stock Substitutions

Chicken Broth: Use water + 1 tsp poultry seasoning or bouillon per cup

Beef Broth: Use mushroom broth, veggie broth + 1 tsp soy sauce per cup

Vegetable Broth: Use water + onion powder, garlic, herbs, and salt to taste