Out of something mid-recipe? Search for the ingredient to find a swap with exact amounts, and a note on how it changes the dish. The first option for each ingredient is the one we'd reach for.
22 ingredients
For 1 cup buttermilk, use:
1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup
Stir and let it stand 5 to 10 minutes until it thickens slightly. Works in pancakes, biscuits, cakes and marinades.
¾ cup plain yogurt mixed with ¼ cup milk
Thicker and tangier than the lemon version. Good in baking and dressings.
1¾ teaspoons cream of tartar whisked into 1 cup milk
Mix the cream of tartar with a little of the milk first so it doesn't clump.
For 1 large egg, use:
1 tablespoon ground flaxseed mixed with 3 tablespoons water
Let it sit 5 minutes until gel-like. Binds muffins, cookies and quick breads; not for recipes that rely on eggs to rise.
¼ cup unsweetened applesauce
Adds moisture and a little sweetness. Best in cakes, brownies and muffins.
¼ cup mashed ripe banana
Adds banana flavor and moisture. Best in pancakes, muffins and banana bread.
3 tablespoons aquafaba (the liquid from a can of chickpeas)
Whips like egg whites, so it can work in meringues and mousses.
For 1 cup (2 sticks) butter, use:
1 cup solid coconut oil
Cream it like butter in cookies and pie crusts. Refined coconut oil has no coconut taste.
¾ cup vegetable or olive oil
For recipes that call for melted butter, like muffins and quick breads. Doesn't work for creaming.
1 cup vegan butter sticks
The closest match for baking. Tubs of spread contain more water, so use sticks.
For 1 cup heavy cream, use:
¾ cup whole milk plus ¼ cup melted butter
Works in sauces, soups and baking. It won't whip.
1 cup half-and-half
Lighter and thinner. Fine in soups and coffee; sauces may need a little more simmering.
1 cup full-fat coconut cream, chilled
Whips like cream and works in curries and desserts, with a coconut flavor.
For 1 cup sour cream, use:
1 cup plain Greek yogurt
The easiest swap for dips, toppings and baking. Slightly tangier.
1 cup crème fraîche
Richer and milder, and it won't curdle when stirred into hot sauces.
1 cup cottage cheese blended with 1 tablespoon lemon juice
Blend until smooth. Good in dips and casseroles.
For 1 cup whole milk, use:
½ cup evaporated milk plus ½ cup water
Tastes and behaves almost exactly like whole milk.
1 cup unsweetened soy or oat milk
Works in most baking and sauces. Soy is closest to dairy milk in protein.
⅓ cup instant nonfat dry milk powder plus 1 cup water
Handy to keep in the pantry for baking.
For 1 cup self-rising flour, use:
1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt
Whisk well so the baking powder is evenly mixed. Works in biscuits, pancakes and cakes.
For 1 cup cake flour, use:
1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch
Sift the two together twice. The cornstarch lowers the protein so cakes come out tender.
For 1 teaspoon baking powder, use:
¼ teaspoon baking soda plus ½ teaspoon cream of tartar
Mix it in right before baking: it starts working as soon as it gets wet.
¼ teaspoon baking soda plus ½ cup buttermilk or yogurt
Take ½ cup of other liquid out of the recipe to make room.
For 1 teaspoon baking soda, use:
3 teaspoons baking powder
Baking powder is weaker, so you need three times as much. Expect a slightly different taste and a paler crust.
For 1 tablespoon cornstarch (for thickening), use:
2 tablespoons all-purpose flour
Cook it a few minutes longer to lose the raw flour taste. Sauces come out less glossy.
1 tablespoon potato starch
Thickens just like cornstarch. Add it near the end, because long boiling thins it.
For 1 cup packed brown sugar, use:
1 cup granulated sugar plus 1 tablespoon molasses
Mix with a fork until even. Use 2 tablespoons of molasses for dark brown sugar.
1 cup coconut sugar
Similar caramel flavor, but drier. Cookies spread a little less.
1 cup granulated sugar
Works in a pinch, but cookies will be crisper and paler.
For 1 cup powdered sugar, use:
1 cup granulated sugar plus 1 tablespoon cornstarch, blended until fine
Use a blender or spice grinder for a minute or two. Works in frosting and glazes.
For 1 cup honey, use:
1 cup maple syrup
Thinner and a little less sweet. Works in dressings, marinades and most baking.
1¼ cups granulated sugar plus ¼ cup water
For baking. Honey browns faster, so the sugar version comes out paler.
1 cup agave syrup
Similar sweetness and texture with a more neutral flavor.
For 1 tablespoon lemon juice, use:
1 tablespoon lime juice
The closest match in sourness. Works almost everywhere.
1½ teaspoons white wine or cider vinegar
Vinegar is sharper, so use half. Best in dressings and sauces, not desserts.
For 1 tablespoon chopped fresh herbs, use:
1 teaspoon dried herbs
Dried herbs are stronger, so use a third as much. Add them early so they have time to soften.
For 1 clove garlic, use:
½ teaspoon jarred minced garlic
The easiest swap, slightly milder than fresh.
⅛ teaspoon garlic powder
Add it with the liquids rather than frying it, because it burns quickly.
For 1 medium shallot, use:
An equal amount of finely chopped red or yellow onion
Add a small pinch of garlic to get closer to a shallot's flavor.
For 1 cup wine, use:
1 cup chicken or vegetable broth plus 1 tablespoon vinegar or lemon juice
Use for white wine in risotto, pan sauces and braises.
1 cup beef broth plus 1 tablespoon red wine vinegar
Use for red wine in stews and braises.
For 1 tablespoon soy sauce, use:
1 tablespoon tamari
Tastes almost the same. Most tamari is gluten-free; check the label.
1 tablespoon coconut aminos
Soy-free, sweeter and much less salty. You may need to add salt.
For 1 teaspoon pumpkin pie spice, use:
½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice or cloves
Mix a bigger batch in the same ratio and keep it in a jar.
For 1 cup dry breadcrumbs, use:
1 cup crushed crackers or cornflakes
Great for coatings. Crackers are saltier, so cut back on salt.
1 cup panko
Crunchier coating. Pulse it in a blender for a finer crumb in meatballs.
¾ cup quick or rolled oats
Works as a binder in meatballs and meatloaf.
Stir 1 tablespoon of lemon juice or white vinegar into enough milk to make 1 cup, then let it stand 5 to 10 minutes. Plain yogurt thinned with a little milk also works.
For one egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. It binds muffins, cookies and quick breads well. For cakes, ¼ cup of applesauce adds moisture instead.
Not on its own. Baking soda needs an acid to work, so replace 1 teaspoon of baking powder with ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
Use about a third as much: 1 teaspoon of dried herbs for every tablespoon of chopped fresh herbs. Dried herbs are more concentrated.
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