Ingredient Substitutions: Easy Swaps for Cooking & Baking

Buttermilk

1 cup = 1 tbsp lemon juice or white vinegar + milk to make 1 cup

Stir and let it stand 5 minutes until slightly thickened. Plain yogurt thinned with a little milk also works 1:1.

Heavy cream

1 cup = ¾ cup whole milk + ¼ cup melted butter

Works in sauces, soups and baking. It will not whip into peaks.

Sour cream

1 cup = 1 cup plain Greek yogurt

Same tang and thickness, with less fat. Stir it into hot dishes off the heat so it does not split.

Milk

1 cup = 1 cup unsweetened plant milk, or ½ cup evaporated milk + ½ cup water

Oat and soy milk behave closest to dairy milk in baking.

Cream cheese

1 cup = 1 cup mascarpone, or 1 cup cottage cheese blended until smooth

Mascarpone is richer; blended cottage cheese is lighter and slightly tangy.

Ricotta

1 cup = 1 cup cottage cheese, blended briefly

Drain watery cottage cheese first for lasagna and fillings.

Parmesan

¼ cup = ¼ cup Pecorino Romano or Grana Padano

Pecorino is saltier, so cut back on added salt a little.

Butter (in baking)

1 cup = ¾ cup + 2 tbsp vegetable oil

Best for muffins, quick breads and brownies. Cookies spread more with oil.

Egg (binding)

1 large egg = 1 tbsp ground flaxseed + 3 tbsp water

Whisk and rest 5 minutes until gel-like. Best in cookies, muffins and pancakes.

Egg (moisture)

1 large egg = ¼ cup unsweetened applesauce or mashed ripe banana

Adds moisture and some sweetness; best in brownies, quick breads and muffins.

Egg white

1 egg white = 2 tbsp aquafaba (liquid from canned chickpeas)

Aquafaba can even be whipped into meringue with a pinch of cream of tartar.

Baking powder

1 tsp = ¼ tsp baking soda + ½ tsp cream of tartar

Mix just before using. Make only what you need, as it loses power quickly.

Baking soda

1 tsp = 3 tsp baking powder

Reduce the salt in the recipe slightly; the flavor will be a little less tangy.

Self-rising flour

1 cup = 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

Whisk well so the leavening is evenly spread.

Cake flour

1 cup = 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch

Sift together twice for the lightest crumb.

Bread flour

1 cup = 1 cup all-purpose flour

Bread will be slightly less chewy; it works fine for most home loaves and pizza.

Cornstarch (thickening)

1 tbsp = 2 tbsp all-purpose flour

Cook a minute or two longer to remove the raw flour taste. Sauces will be less glossy.

Unsweetened chocolate

1 oz = 3 tbsp cocoa powder + 1 tbsp butter or oil

Melt the fat and stir in the cocoa until smooth.

Vanilla extract

1 tsp = 1 tsp maple syrup, or ½ tsp almond extract

Almond extract is strong; use half and taste.

Brown sugar

1 cup = 1 cup granulated sugar + 1 tbsp molasses

Use 2 tbsp molasses for dark brown sugar. Coconut sugar also works 1:1.

Powdered sugar

1 cup = 1 cup granulated sugar + 1 tbsp cornstarch, blended to a fine powder

Use a blender or spice grinder; sift before using in frosting.

Honey

1 cup = 1 cup maple syrup, or 1¼ cups sugar + ¼ cup water

With sugar, lower the oven temperature by 25°F if baking.

Maple syrup

1 cup = 1 cup honey, or ¾ cup brown sugar + ¼ cup water

Honey is sweeter and browns faster.

Light corn syrup

1 cup = 1 cup sugar + ¼ cup water, simmered until dissolved

Cool before using. Not ideal for candy that must stay soft.

Vegetable oil (baking)

1 cup = 1 cup melted butter, or 1 cup unsweetened applesauce

Applesauce makes a denser, lower-fat result; best in muffins and quick breads.

Shortening

1 cup = 1 cup + 2 tbsp butter

Butter adds flavor; pie crust will be a little less flaky.

Mayonnaise

1 cup = 1 cup plain Greek yogurt

Great in chicken, tuna and egg salads. Add a squeeze of lemon.

Lemon juice

1 tbsp = 1 tbsp lime juice, or ½ tbsp white wine vinegar

Vinegar is sharper, so use half and taste.

White wine (cooking)

1 cup = 1 cup chicken or vegetable broth + 1 tsp white wine vinegar

The vinegar keeps the brightness wine brings to pan sauces.

Red wine (cooking)

1 cup = 1 cup beef broth + 1 tbsp red wine vinegar

Good in stews, ragù and braises.

Fresh herbs

1 tbsp = 1 tsp dried herbs

Add dried herbs early in cooking and fresh ones at the end.

Garlic

1 clove = ⅛ tsp garlic powder

Garlic powder burns easily; add it with liquids, not to hot oil.

Onion

1 medium onion = 1 tbsp onion powder or ¼ cup dried minced onion

You lose some bulk and sweetness, so this suits sauces and meat mixtures best.

Fresh ginger

1 tbsp grated = ¼ tsp ground ginger

Ground ginger is warmer and less zesty.

Soy sauce

1 tbsp = 1 tbsp tamari (gluten-free) or coconut aminos

Coconut aminos is sweeter and less salty; add a pinch of salt.

Worcestershire sauce

1 tbsp = 1 tbsp soy sauce + a pinch of sugar + a few drops of vinegar

Works well in burgers, marinades and gravies.

Tomato paste

1 tbsp = 3 tbsp tomato sauce

Reduce the other liquid in the recipe by about 2 tbsp.

Chicken broth

1 cup = 1 bouillon cube or 1 tsp bouillon paste + 1 cup hot water

Taste before salting; bouillon is salty.

Breadcrumbs

1 cup = 1 cup crushed crackers, panko, cornflakes or quick oats

Crackers and cornflakes add extra crunch to coatings.

Rice vinegar

1 tbsp = 1 tbsp apple cider vinegar + a pinch of sugar

Good for dressings, slaws and stir-fry sauces.

Balsamic vinegar

1 tbsp = 1 tbsp red wine vinegar + ½ tsp honey

Close in sweetness and acidity for dressings.

Dijon mustard

1 tbsp = 1 tsp dry mustard + 1 tbsp water, or 1 tbsp yellow mustard

Yellow mustard is milder.

Allspice

1 tsp = ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ground cloves

Pumpkin pie spice

1 tsp = ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp cloves

Italian seasoning

1 tsp = ¼ tsp each dried basil, oregano, thyme and rosemary

Ground beef

1 lb = 1 lb ground turkey or chicken + 1 tbsp oil

Leaner meats need a little extra fat and seasoning.

Chicken breast

1 lb = 1 lb boneless chicken thighs

Thighs stay juicier; cook to 165°F (74°C).

Rice (as a side)

1 cup cooked = 1 cup cooked quinoa or cauliflower rice

Cauliflower rice cooks in 5 minutes and cuts carbs.

Pasta

8 oz dry = 4 medium zucchini, spiralized

Cook zucchini noodles 2–3 minutes only, or they turn watery.