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The Ultimate List of Recipe Substitutions

Author: Kellye

| Updated September 21, 2022

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The Ultimate List of Recipe Substitut...

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Recipe substitutions are a must-have item for anyone who cooks or bakes. You’ve probably experienced this scenario before: just as you start your recipe, you realize you’re missing an ingredient. Fear not.

When I’m cooking, the replacement I use the most is the buttermilk substitute recipe of using lemon juice or vinegar to create the sour milk. Another common sought-after swap is an egg substitute for baking (try applesauce!). Who knew there were so many options available now!

Here’s a go-to list of every imaginable recipe substitution, including our helpful substitution chart for cooking so you can keep cooking and still have a tasty dish to serve. Browse our kitchen appliance deals so you can upgrade your cooking tools. Your budget will like this content, too:

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Comment with your favorite recipe substitutions!

1. Baking Recipe Substitutions

a mix of household ingredients on countertop

Keep in mind when you substitute one ingredient for another in a recipe, chances are it might change the taste or the texture of what you’re baking. Use these substitutions only when you have to.

Get the free printable for Baking Recipe Substitutions here!

Allspice

1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon cloves OR
1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon cloves

Arrowroot Starch

1 teaspoon: substitute 1 tablespoon flour OR 1 teaspoon cornstarch OR 1 teaspoon tapioca starch

Baking Powder

1 teaspoon: substitute 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda

Baking Soda

1 teaspoon: substitute 3 teaspoons baking powder

Butter – Salted

1 cup: substitute 1 cup margarine
1 cup: substitute 1 cup shortening + 1/2 teaspoon salt
1 cup: substitute 3/4 cup vegetable oil + 1/2 teaspoon salt
1 cup: substitute 1 cup of solid coconut oil + 1/2 teaspoon salt
1 cup: substitute 1/2 cup of unsweetened applesauce

Butter – Unsalted

1 cup: substitute 1 cup margarine
1 cup: substitute 1 cup shortening
1 cup: substitute 3/4 cup vegetable oil
1 cup: substitute 1 cup of solid coconut oil
1 cup: substitute 1/2 cup of applesauce

Buttermilk

1 cup: substitute 1 cup yogurt OR 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup

Chocolate – Semisweet

1 ounce: substitute 3 leveled tablespoons unsweetened cocoa powder + 3 tablespoons sugar + 1 tablespoon butter, margarine, or shortening

Chocolate – Unsweetened

1 ounce: substitute 3 leveled tablespoons unsweetened cocoa powder + 3 tablespoons granulated sugar + 1 tablespoon shortening, vegetable oil, or melted butter

Cocoa Powder

1/4 cup: substitute 1 ounce square unsweetened chocolate or hot chocolate mix

Corn Syrup

1 cup: substitute 1 cup white sugar + 1/4 cup warm
1 cup: substitute 1 cup light molasses
1 cup: substitute 1 cup honey

Cream – Half and Half

1 cup: substitute 7/8 cup milk + 1 tablespoon butter OR mix 1/2 cup whole milk + 1/2 cup heavy cream

Cream – Heavy

1 cup: substitute 1 cup evaporated milk OR 3/4 cup milk + 1/4 cup unsalted melted butter

Cream Cheese

1 cup: substitute 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth

Cream of Tartar

1/4 teaspoon: 1/2 teaspoon lemon juice

Egg

1 egg: substitute 2 tablespoons flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk or soy milk).
1 egg: substitute 3 tablespoons mayonnaise
1 egg: substitute 1 tablespoon ground flaxseed + 3 tablespoons warm water; let sit 5 – 10 minutes before using
1 egg: substitute 1 tablespoon chia seed + 1/3 cup water; let sit 15 minutes
1 egg: substitute 3 tablespoons of aquafaba
1 egg: substitute 1/4 cup mashed avocado
1 egg: substitute 1/4 cup unsweetened plain applesauce
1 egg: substitute 1/4 cup mashed banana
1 egg: substitute 1/4 cup pureed silken tofu

Evaporated Milk

1 cup: boil 2 1/4 cups regular milk down until it becomes 1 cup

Flour – Cake

1 cup: substitute 1 cup all-purpose flour (minus 2 tablespoons) + 2 tablespoons cornstarch

Flour – Self Rising

1 cup: substitute 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Hazelnuts

1 cup whole: substitute 1 cup almonds, macadamia nuts, OR cashew nuts

Honey

1 cup: substitute 1 1/4 cup white sugar + 1/3 cup water
1 cup: substitute 1 cup maple syrup
1 cup: substitute 1 cup brown rice syrup
1 cup: substitute 1 cup barley malt syrup
1 cup: substitute 1 cup corn syrup
1 cup: substitute 1 cup molasses
3/4 cup: substitute 1 cup of brown sugar

Lemon Juice

1 teaspoon: substitute 1 teaspoon lime juice OR 1 teaspoon white wine OR 1/2 teaspoon apple cider vinegar

Lemon Zest

1 teaspoon: substitute 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Lime Juice

1 teaspoon: substitute 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice

Lime Zest

1 teaspoon: substitute 1 teaspoon lemon zest

Macadamia Nuts

1 cup: substitute 1 cup almonds, Brazil nuts, cashew nuts, or walnuts

Milk – Whole

1 cup: substitute 1/2 cup evaporated milk + 1/2 cup water OR 1 cup nonfat milk or reconstituted nonfat dry milk + 2 teaspoons butter or oil

Molasses

1 cup: substitute 1 cup dark corn syrup, honey, or maple syrup OR 3/4 cups firmly packed brown sugar OR 3/4 cups sugar + 1/4 cup water

Orange Juice

1 tablespoon: substitute 1 tablespoon any other citrus juice like lemon, lime, or grapefruit. The final flavor will obviously lean toward the substituted flavor.

Orange Zest

1 tablespoon: substitute 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Pumpkin Pie Spice

1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground nutmeg

Raisins

1 cup: substitute 1 cup dried currants
1 cup: substitute 1 cup dried cranberries
1 cup: substitute 1 cup chopped dates
1 cup: substitute 1 cup chopped pitted prunes

Shortening

1 cup: substitute 1 cup butter OR 1 cup margarine and remove 1/2 teaspoon salt from recipe

Sugar – Dark Brown

1 cup: substitute 1 cup granulated sugar + 2 tablespoons molasses or 1 cup light brown sugar

Sugar – Light Brown

1 cup: substitute 1 cup granulated sugar + 1 tablespoon molasses or 1 cup dark brown sugar

Sugar – White

1 cup: substitute 1 cup brown sugar OR 3/4 cup honey. Honey adds a lot of moisture, so reduce other liquids in the recipe by a 1/2 cup for every 1 cup of honey added.

Vegetable Oil

1 cup: substitute 1 cup applesauce
1 cup: substitute 3/4 to 1 cup fruit puree
1 cup: substitute 1 cup canola, peanut, safflower, or grapeseed oil

Yogurt

1 cup: substitute 1 cup sour cream OR 1 cup buttermilk

2. Everyday Ingredient Recipe Substitutions

Just as with baking, the taste and texture might change, but with the following recipe substitutions, the overall dish is still acceptable.

Get the free printable for Everyday Ingredient Recipe Substitutions here!

Broth – Beef or Chicken

1 cup: substitute 1 bouillon cube + 1 cup boiling water
1 cup: substitute 1 tablespoon soy sauce and enough water to make 1 cup
1 cup: substitute 1 cup vegetable broth
1 cup: substitute 1 cup dry white wine
1 cup: substitute 1 cup water + 1 tablespoon of salted butter

Cheddar Cheese

1 cup shredded: substitute 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese

Chervil

1 tablespoon chopped fresh: substitute 1 tablespoon chopped fresh parsley

Condensed Cream of Mushroom Soup

1 can: substitute 1 can condensed cream of celery, cream of chicken, OR golden mushroom soup
1 can: substitute 1 cup of broth and milk a little at a time, stirring constantly; then stir in mushrooms and bring sauce to a gentle boil. Stir until sauce thickens.

Cornstarch

1 tablespoon: substitute 2 tablespoons all-purpose flour
1 tablespoon: substitute 1 tablespoon potato starch
1 tablespoon: substitute 2 tablespoons tapioca flour
1 tablespoon: substitute 2 tablespoons arrowroot flour

Cottage Cheese

1 cup: substitute 1 cup plain Greek yogurt, ricotta cheese, sour cream, kefir, heavy whipping cream, feta cheese, mascarpone, goat cheese, or mozzarella cheese. Tofu and hummus are non-dairy substitutes with similar nutrients.

Garlic

1 clove: substitute 1/4 teaspoon garlic powder OR 1/2 teaspoon garlic flakes OR garlic chives

Ginger – Dry

1/4 teaspoon: substitute 1 tablespoon fresh ginger for every 1/4 tsp of ground ginger. Make sure to mince it fine so it doesn’t overpower your recipe OR use an equal amount of allspice, cardamom, cinnamon, mace, or nutmeg.

Ginger – Fresh

1 tablespoon: substitute 1/4 teaspoon of ground ginger

Green Onion

1/2 cup chopped: substitute 1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots

Herbs – Fresh

1 tablespoon fresh: substitute 1 teaspoon dried herbs (chopped or whole leaf)

Hot Pepper Sauce

1 teaspoon: substitute cayenne pepper powder (sprinkle to taste) OR red pepper flakes OR 3/4 teaspoon cayenne pepper + 1 teaspoon vinegar

Ketchup

1 cup: substitute 1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar

Onion

1 cup: substitute 1 cup chopped green onions
1 cup: substitute 1 cup chopped shallots
1 cup: substitute 1 cup chopped leeks
1 cup: substitute 1/4 cup dried minced onion
1 cup: substitute 1/4 cup onion powder

Parmesan Cheese

1/2 cup grated: substitute 1/2 cup grated Asiago cheese
1/2 cup grated: substitute 1/2 cup grated Pecorino Romano cheese
1/2 cup grated: substitute 1/2 cup Grana Padano
1/2 cup grated: substitute 1/4 cup nutritional yeast

Rice – White

1 cup: substitute 1 cup cooked barley
1 cup: substitute 1 cup cooked bulgur
1 cup: substitute 1 cup cooked brown or wild rice
1 cup: substitute 1 cup cooked quinoa
1 cup: substitute 1 cup cooked cauliflower/broccoli rice
1 cup: substitute 1 cup cooked farro
1 cup: substitute 1 cup cooked couscous

Ricotta

1 cup: substitute 1 cup cottage cheese OR 1 cup silken tofu (mashed)

Sour Cream

1 cup: substitute 1 cup plain yogurt
1 cup: substitute 1 cup creme fraiche
1 cup: substitute 1 cup Mexican crema
1 cup: substitute 1 cup full-fat coconut milk + 1 tablespoon lemon juice or vinegar
1 cup: substitute 1 cup evaporated milk + 1 tablespoon vinegar
1 cup: substitute 1 cup cottage cheese mixed in blender + 2 tablespoons milk + 1 tablespoon lemon juice
1 cup: substitute 6 ounces cream cheese + 1 tablespoon water, milk, or buttermilk

Soy Sauce

1/2 cup: substitute 1/4 cup Worcestershire sauce + 1 tablespoon water
1/2 cup: substitute 1/2 cup tamari (which is gluten free soy sauce)
1/2 cup: substitute liquid aminos
1/2 cup: substitute fish sauce
1/2 cup: substitute miso paste (dilute in warm liquid)

Vinegar

1 teaspoon: substitute 1 teaspoon lemon or lime juice OR 2 teaspoons white wine

3. Alcohol Substitutions

Whether it’s beer, wine, or liquor, alcohol is known to bring out the flavor in food. But if you don’t have any or just don’t want to use alcohol, here are some excellent substitutes.

Get the free printable for Alcohol Substitutions here!

Beer – Light

1 beer: substitute equal amounts chicken broth, ginger ale, white grape juice, OR white wine

Beer – Dark

1 beer: substitute beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, OR coke (If you’re tenderizing meat or making a bread recipe, it’s recommended to use the soda option.)

Rum

1 tablespoon: substitute 1 tablespoon brandy, bourbon, OR cognac
1 tablespoon: substitute 1 tablespoon water
1 tablespoon: substitute 1 tablespoon white grape juice
1 tablespoon: substitute 1 tablespoon pineapple juice
1 tablespoon: substitute 1 tablespoon apple juice OR apple cider
1 tablespoon: substitute 1 tablespoon syrup flavored with rum extract
1 tablespoon: substitute 1 tablespoon molasses + almond extract

Wine

1 cup: substitute 1 cup chicken broth
1 cup: substitute 1 cup beef broth
1 cup: substitute 1/2 cup white wine vinegar + 1/2 cup of water
1 cup: substitute 1 cup apple juice + 2 teaspoons vinegar OR lemon juice
1 cup: substitute 1 cup water
1 cup: substitute 1 cup ginger ale

4. Healthy Ingredient Substitutions

Creating healthier meal options isn’t as hard as some might think. A few simple tweaks here and there can save you both fat and calories.

Get the free printable for Healthy Substitutions here!

Bread Crumbs

1 cup: substitute 1 cup rolled oats. By doing this you’re cutting the calories in half and adding extra fiber.
1 cup: substitute 1 cup ground whole wheat croutons
1 cup: substitute 1 cup whole grain chips
1 cup: substitute 1 cup whole wheat saltine crackers
1 cup: substitute 1 cup whole wheat pretzels

Butter

1 cup: substitute 1 cup prune puree. Doing this cuts the calories in half, eliminates most of the fat, and adds fiber. Try a DIY method by blending 3/4 cup of pitted prunes with 1/4 cup hot water until smooth.

Buttermilk

1 cup: substitute 1 tablespoon of white vinegar or lemon juice + enough milk to measure 1 cup. Stir and then let stand for 5 minutes.

Cream

1 cup: substitute equal amount of pureed sweet potato. You still get a rich flavor, but with the sweet potato at 130 calories compared to a 1/2 cup of cream at 400 calories, you tell us which is the better option.

Cream Cheese

1 cup: substitute low-fat cottage cheese. Use a food processor to get the lumps out. Not only will you not be able to tell the difference, but you’ll eat less fat, fewer calories, and more protein this way.

Eggs

1 egg: substitute 1/3 cup mashed banana. You’ll cut fat in the recipe from 5 grams to only 1 gram.

Flour

1 cup: substitute 1 cup black bean puree (rinse and drain beans before pureeing). This is a good option for those who are gluten-free, and you’ll cut out up to 200 calories. Since the color will change, try this in a cake or brownie recipe.

Mayonnaise

1 cup: substitute 1 cup plain Greek yogurt. The difference in calories is amazing. Even light mayo has 3 times the calories and 11 times the fat of Greek yogurt.

Oil

1 cup oil: substitute 1 cup unsweetened applesauce. You’ll cut 100 calories. Using applesauce adds a nice consistency and a hint of sweetness without the extra fat.