Food Substitutions: The Ultimate Ingredient Substitution List

baking ingredient Substitutes (chemistry-sensistive swaps)

Baking is where precision really counts — but a missing ingredient still doesn’t have to derail your dessert dreams. Here’s your go-to food substitution list for all things baked:

Allspice

For 1 teaspoon of allspice:

• Use ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + ¼ teaspoon ground cloves

Best for cakes, cookies, pies, muffins, and spice breads

Arrowroot powder

(1 teaspoon as a thickener):

• Use 1 tablespoon all-purpose flour OR 1 teaspoon cornstarch

Tip: The exact substitution depends on the recipe and desired thickness.

Baking powder

For 1 teaspoon of baking powder:

• Use ¼ baking soda + approximately ½ teaspoon cream of tartar.
• OR Use ½ teaspoon cream of tartar + ¼ teaspoon cornstarch

Important note: Baking powder and baking soda are not interchangeable without considering acidity.

Baking soda

For 1 teaspoon of baking soda:

• Use 4 teaspoons of baking powder

Note: This amount of baking powder will give you the same lift as baking soda, but may also impart its taste on whatever you’re making.

Brown sugar

For 1 cup of brown sugar

• Use 1 cup of white sugar + 1 to 2 tablespoons of molasses

Note: Use 1 TBS for “light brown” and up to 2 TBS for “dark brown” sugar.

Chocolate

For 1 ounce of semi-sweet chocolate:

• Use 1 ounce of unsweetened chocolate + 1 tablespoon White Sugar 
• OR Use 3 tablespoons of semi-sweet chocolate chips

Cornstarch

For 1 tablespoon of cornstarch as a thickener:

• Use 2 tablespoons of all-purpose flour
•  OR use 1 tablespoon or arrowroot powder

Corn syrup

For 1 cup of dark corn syrup:

• Use 3/4 cup of light corn syrup + 1/4 cup of molasses

For 1 cup of light corn syrup:

• Use 1 cup of white sugar+ 1/4 cup of filtered water

Note: that if you are using corn syrup to help prevent crystallization in candy-making, ice cream recipes, or similar recipes, you’ll probably want to make invert sugar syrup instead.

Cream of tartar

For 1 teaspoon cream of tartar:

• Use 2 teaspoons of lemon juice

Dutch-process cocoa powder

For 3 tablespoons of dutch-process cocoa powder:

• Combine 3 tablespoons of natural cocoa powder + ⅛ teaspoon baking soda

Eggs in baking

Eggs are tricky because they perform several jobs at once: they provide structure, moisture, fat, emulsification, and sometimes leavening. So be sure to use your best judgment when making this swap.

For 1 large egg, possible substitutes include:

• 3 tablespoons aquafaba for certain recipes and batters, like pancakes and waffles
• 1 tablespoon ground flaxseed + 3 tablespoons water.
• 1 tablespoon chia seed + 3 tablespoons water.
• ¼ cup of applesauce, ¼ cup pureed silken tofu, OR ¼ cup canned pumpkin works in quick breads, cakes, and muffins.
• A commercial egg replacer according to package directions.

For baking, egg substitutes can behave differently depending on whether the egg’s primary job is binding, moisture, richness, or leavening.

Baking tip: Flax and chia work especially well in cookies, muffins, and quick breads, but they won’t reproduce the exact texture of an egg-rich cake or custard.

Flour

For 1 cup of all-purpose white flour:

• Use 1 cup + 3 tablespoons of cake flour
• OR ½ cup whole wheat flour + ½ cup all-purpose flour

For 1 cup of self-rising flour

• Use 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon kosher salt + 1/4 teaspoon baking soda

Molasses

For 1 cup of molasses:

• Use 1 cup of honey
• OR use 1 cup of dark corn syrup

Sugar

For 1 cup of white granulated sugar:

• Use 1 cup packed brown sugar in many baked goods.
• Honey or maple syrup can work in some recipes, but because they’re liquid sweeteners, you’ll need to account for the additional moisture.

Note: Brown sugar has a higher moisture content and higher acidity than white sugar, which may affect certain recipes (e.g. meringues) more than others.

Baking tip: Don’t assume every sugar can be swapped cup-for-cup. Sugar affects structure and moisture as well as sweetness.

Dairy ingredient substitutions

Out of milk? No butter? Forgot to buy buttermilk?

Deep breath. You’ve got options.

Welcome to the land of clever dairy swaps, where missing an ingredient doesn’t mean giving up on your favorite recipe. Get ready to make dairy dilemmas a thing of the past. How to substitute dairy ingredients:

Butter

For 1 cup of butter:

• Use approximately ⅞ cup neutral oil in recipes where liquid fat works.
• Use 1 cup shortening.
• Use 1 cup margarine.
• For Baking only, use 1 cup of Greek yogurt.
• Again, baking only, use 1 cup of apple sauce
• Non-baking only, use 1 cup of canola oil.

For baking, the best choice depends heavily on the recipe method.

Important: If a recipe calls for creaming softened butter and sugar, oil is not an equivalent replacement because it doesn’t behave the same way during the creaming process. And, if the butter is to be added to a sauce for emulsification, margarine is your best bet.

Buttermilk

Buttermilk is one of the easiest dairy ingredients to replace. And, this is probably the one you already know, but just in case you don’t, I’ve got you.

For 1 cup of buttermilk:

• Add 1 tablespoon lemon juice or white vinegar to a measuring cup.
• Add milk until you reach 1 cup.
• Stir and let stand for about 5 minutes.

Or, you can also use:

• 1 cup of plain yogurt
• Greek yogurt thinned with milk.

A yogurt-based substitute can be especially useful when you want to preserve buttermilk’s tang and thickness.

Baking tip: If buttermilk is reacting with baking soda in the original recipe, don’t replace it with plain milk without considering the recipe’s acidity

Coconut milk

For 1 cup of coconut milk:

• Use 1 cup of whole milk in recipes where coconut flavor and richness aren’t essential.

Keep in mind: Coconut milk varies significantly in fat content, so the finished recipe may be less rich.

Cream cheese

For 1 cup cream cheese:

• Try 1 cup fat-free ricotta for some dips and cooked applications.
• Mascarpone can also work in certain recipes.

Texture note: Ricotta is less dense and tangy than cream cheese, so the finished dish won’t be identical.

Half-and-Half

For 1 cup half-and-half:

• Use 1 cup whole milk plus approximately 1 tablespoon melted butter.

Note: This works well when you need additional richness in a sauce or soup.

Heavy cream

For cooking, you can approximate it with:

• Milk plus melted butter.
• Equal amount of evaporated skim milk is a good wholesome swap.

A commonly used formula is approximately ¾ cup milk + ⅓ cup butter for 1 cup heavy cream, although the result is not suitable for every application and generally will not whip like real heavy cream.

Chef’s tip: If the recipe requires whipped cream, use actual heavy whipping cream. This is one substitution where the original ingredient really matters.

Whole milk

For 1 cup whole milk:

• Use 1 cup 2%, 1%, or skim milk when the recipe can tolerate a lower fat content.
• Use 1 cup plain yogurt thinned with a little water or milk for some baking and cooking applications.
• Use 1/2 cup of evaporated milk diluted with 1/2 cup of filtered water when appropriate.
• Use 1 cup of water + 1/3 cup of nonfat dry milk powder

Sour cream

For 1 cup of sour cream:

• Use 1 cup plain yogurt.
• Or use 1 cup of plain yogurt + 3 tablespoons unsalted melted butter.
• And, Greek yogurt is an especially convenient substitute.

The flavor will be slightly different, but the creamy, tangy quality remains.

Honey

For 1 cup of honey:

• Use approximately 1¼ cups granulated sugar plus about ¼ cup filtered water.
• Or, use 1 cup of pure maple syrup.

Because honey is both sweetener and liquid, replacing it with dry sugar can change the recipe’s moisture balance.

cooking liquid ingredients Substitutions

Cooking liquids are often surprisingly easy to replace.

The key is figuring out whether the liquid contributes flavor, acidity, moisture, or all three.

Missing an ingredient? No sweat! We’ve got some nifty tricks and swaps up our sleeve to ensure that a little hiccup doesn’t put a damper on your cooking mojo. Liquid food substitutes:

Beer

For 1 cup of beer in a savory recipe:

• Use 1 cup unsalted chicken or vegetable broth.

For baking, however, the best substitute depends on why the beer is there. If carbonation is important, the leavening power or sparkling water or club soba may be more appropriate.

Coconut oil

For savory cooking (and not in baking), replace coconut oil with an equal amount of:

• Unsalted butter.
• Avocado oil.
• Extra-virgin olive oil.
• Another suitable cooking oil.

Flavor note: Coconut oil has a distinctive flavor in some dishes, so the finished recipe may taste different.

Evaporated Milk

Depending on the savory recipe, substitute evaporated milk with:

• Whole milk.
• Half-and-half.
• Heavy cream diluted as needed.

Lemon juice

For 1 teaspoon of lemon juice:

• Use approximately ½ teaspoon vinegar.

Note: White wine vinegar, rice vinegar, or apple cider vinegar may work depending on the recipe.

Chef’s tip: For desserts, sauces, and dressings where lemon flavor is important, vinegar will provide acidity but not the same citrus character.

Tomato juice

For 1 cup of tomato juice:

• Use approximately ¾ cup tomato sauce + ¼ cup water.

Note: You’ll want to adjust the consistency as needed to suit your tastes and the recipe.

Wine

For red wine in savory cooking,  possible substitutes include:

• Unsalted beef or chicken broth.
• Cranberry juice with a small amount of vinegar.
• Pomegranate juice with a small amount of vinegar.

Important: Wine contributes both acidity and flavor, so the best substitute depends on the recipe.

Note: The variety of fruit juice will greatly determine the flavor of this substitution. Tart, tannic juices like cranberry, pomegranate, or cherry will more closely approximate red wine’s flavor, whereas lighter juices like apple or white grape juice will be closer to white wine.

For white wine in savory recipes:

• Use unsalted chicken or vegetable broth.
• Add a small splash of lemon juice or vinegar if additional acidity is needed.

Taste before adding more acid—you can always increase it, but too much is difficult to rescue.

Tomato soup

For approximately 10¾ ounces tomato soup:

• Use 1 cup of tomato sauce thinned with ¼ cup of water or broth and season to taste.

Because canned tomato soup contains salt, sugar, and seasonings, you’ll need to adjust the finished recipe accordingly.

Worcestershire sauce

For 1 tablespoon of Worcestershire sauce, try combining:

• 2 teaspoons of soy sauce + ¼ tsp lemon juice + ¼ tsp white sugar + dash hot sauce

Note: This won’t perfectly reproduce Worcestershire’s complex fermented flavor, but it can provide the salty, tangy, savory punch you need.

Savory ingredient food substitutes

These are the everyday food substitutes you’ll reach for when dinner is already underway and there’s absolutely no turning back. And they’re likely already hanging around your pantry.

Breadcrumbs

For 1 cup of dry breadcrumbs:

• Use 1 cup finely crushed crackers, such as ritz
• Use 1 cup finely ground rolled oats.
• Use 1 cup crushed cereal.

Texture tip: For crispy toppings, toast your substitute briefly in a skillet with a little butter or oil before using.

Basil

For fresh or dry basil, try:

• Tarragon
• Oregano
• Thyme

Note: The flavor won’t be identical, but these herbs can provide a similar fresh, aromatic quality.

Cardamom

For 1 teaspoon of ground cardamom:

• Try 1 teaspoon ground cinnamon for a simpler flavor.
• Or use a smaller amount (about 1/2 teaspoon) of ground cloves for warmth.

Note: Cardamom has a distinct floral character, so no substitute will be an exact match.

Cayenne pepper

For 1 teaspoon of cayenne pepper, use:

• Use approximately 2 teaspoons crushed red pepper flakes.

Note: You’ll want to start with less if you’re sensitive to heat.

Cheddar cheese

Depending upon the recipe and your personal preferences, you can substitute cheddar with:

• Colby Jack.
• Monterey Jack.
• Fontina.
• Mozzarella.

Cheese tip: For sauces, choose a cheese that melts smoothly. For toppings, almost any flavorful melting cheese can work.

Chèvre (goat cheese)

For fresh chèvre, try:

• Cream cheese.
• Mascarpone mixed with a little Greek yogurt.

Note: The tang and texture will vary, but both options work well in many dips and spreads.

Chili powder

For 1 tablespoon of chili powder, make your own blend by combining:

• 1 teaspoon paprika + 1 teaspoon ground cumin + ½ teaspoon onion powder + ½ teaspoon garlic powder + a pinch of cayenne, optional.

Taste tip: Chili powder blends vary by brand, so homemade versions may be hotter or milder. Use the above as a starting point and adjust to suit your tastes.

Cilantro

For fresh cilantro, try swapping in:

• Parsley.
• Basil.
• A combination of parsley and basil.

For dried coriander flavor, use ground coriander, but remember that coriander seed does not taste exactly like fresh cilantro leaves.

Herb conversion: A common starting point is 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.

Coriander

If substituting ground coriander or whole coriander, use an equal amount of cumin.

Note: The flavor will be earthier and warmer, but cumin makes a useful savory stand-in.

Eggs in savory cooking

For recipes where eggs aren’t responsible for structure, you have more flexibility.

Depending on the recipe, try:

• Egg whites instead of whole eggs. You’ll want to use 2 egg whites for each whole egg in a recipe.
• A commercial egg substitute.
• Other binding ingredients when appropriate.

Important: Don’t use the same egg substitute automatically in baking. Baking relies on eggs for structure, moisture, emulsification, and more.

Fresh garlic

For 1 fresh garlic clove:

• Use approximately ⅛ teaspoon garlic powder.

Note: Fresh garlic has a brighter, sharper flavor, so add powdered garlic gradually.

Mayonnaise

For 1 cup of mayonnaise:

• Use 1 cup sour cream.
• Use 1 cup plain Greek yogurt.
• Use 1 cup pureed cottage cheese.

These swaps are particularly useful in dips, dressings, sandwiches, and creamy salads.

Rice

Depending on the recipe, try:

• Brown rice instead of white rice.
• Cauliflower rice for a lower-carbohydrate alternative.

Important: Cooking times and liquid requirements can change dramatically between rice varieties, so follow the package directions for the substitute rather than blindly copying the original rice’s cooking instructions.

Rosemary

No rosemary on hand? Swap in thyme.

Both are woodsy, aromatic herbs that pair beautifully with roasted vegetables, chicken, potatoes, and savory sauces.