Ingredient Substitutions

Out of something? Here's what to use instead.

129 ingredients and 488 swaps, with how much to use. The same list that's built into Cookbook Index.

Buttermilk Dairy

  • Milk + white vinegar1 cup milk + 1 tbsp vinegarLet sit 5 min
  • Milk + lemon juice1 cup milk + 1 tbsp lemon juiceLet sit 5 min
  • Plain yogurt1:1Thin with milk if needed
  • Sour cream1:1Thin with milk if needed
  • Kefir1:1Already the right consistency

Heavy cream Dairy

  • Half-and-half + butter7/8 cup + 1 tbsp butter per cup
  • Evaporated milk1:1Won't whip
  • Coconut cream1:1Dairy-free; adds coconut flavor
  • Cashew cream1:1Blend soaked cashews + water; vegan

Whole milk Dairy

  • 2% milk1:1Slightly less fat
  • Oat milk1:1Dairy-free; closest texture
  • Almond milk1:1Dairy-free; thinner
  • Soy milk1:1Dairy-free; closest protein content
  • Half-and-half + water1/2 cup each per cup

Sour cream Dairy

  • Plain Greek yogurt1:1Healthier; may be slightly tangier
  • Crème fraîche1:1Richer and less tangy
  • Buttermilk3/4 cup per cupThinner; works in baking

Butter Dairy

  • Coconut oil1:1Dairy-free; slight coconut flavor
  • Vegetable oil7/8 cup per cupFor baking; reduces richness
  • Applesauce1:1Reduces fat in baking; adds moisture
  • Margarine1:1
  • Ghee1:1Clarified butter; slightly nuttier

Cream cheese Dairy

  • Mascarpone1:1Richer; less tangy
  • Neufchâtel cheese1:1Lower fat; nearly identical
  • Ricotta (drained)1:1Grainier texture; milder
  • Tofu + lemon juice1 cup firm tofu + 1 tbsp lemon juiceVegan; blend until smooth

Milk powder Dairy

  • Soy milk powder1:1Dairy-free
  • Coconut milk powder1:1Adds coconut flavor
  • Omit + use liquid milkReplace water in recipe with milkAdjust liquid accordingly

Egg Eggs

  • Flax egg1 tbsp ground flax + 3 tbsp waterLet sit 5 min; vegan; best for binding
  • Chia egg1 tbsp chia seeds + 3 tbsp waterLet sit 5 min; vegan
  • Applesauce1/4 cup per eggAdds sweetness and moisture
  • Mashed banana1/4 cup per eggAdds banana flavor
  • Silken tofu (blended)1/4 cup per eggVegan; neutral flavor
  • Aquafaba3 tbsp per eggChickpea liquid; best for meringues and whipping
  • Yogurt or sour cream1/4 cup per eggGood in cakes and muffins
  • Commercial egg replacerPer package instructions

Egg white Eggs

  • Aquafaba3 tbsp per whiteWhips to stiff peaks; best vegan option
  • Agar-agar + water1 tbsp agar + 1 tbsp water per whiteWhip until foamy
  • Carton egg whites2 tbsp per whitePasteurized; convenient

Egg yolk Eggs

  • Soy lecithin1 tbsp per yolkFor emulsification
  • Tahini1 tbsp per yolkFor richness in sauces

All-purpose flour Flour

  • Cake flour1 cup + 2 tbsp per cup APMore tender result
  • Bread flour1:1Chewier; more gluten
  • Whole wheat flour1:1Denser; nuttier; reduce by 2 tbsp per cup
  • Oat flour1:1GF if certified; slightly denser
  • Almond flour1:1GF; much denser; more moisture
  • Gluten-free blend1:1Results vary by brand

Cake flour Flour

  • AP flour + cornstarch3/4 cup AP + 2 tbsp cornstarch per cupSift together

Bread flour Flour

  • AP flour + vital wheat gluten1 cup AP + 1 tsp gluten per cup
  • All-purpose flour1:1Slightly less chewy

Self-rising flour Flour

  • AP flour + baking powder + salt1 cup AP + 1.5 tsp baking powder + 1/4 tsp saltSift together

Brown sugar Sweeteners

  • White sugar + molasses1 cup sugar + 1 tbsp molasses per cupMix well
  • White sugar1:1Less moisture; less depth of flavor
  • Coconut sugar1:1Slightly less sweet; caramel notes
  • Muscovado sugar1:1Stronger molasses flavor

White sugar Sweeteners

  • Honey3/4 cup per cup sugarReduce liquid by 1/4 cup; add 1/4 tsp baking soda
  • Maple syrup3/4 cup per cup sugarReduce other liquids by 3 tbsp
  • Coconut sugar1:1Less processed; slightly less sweet
  • Agave nectar2/3 cup per cup sugarReduce liquids by 1/4 cup

Honey Sweeteners

  • Maple syrup1:1Vegan; thinner; different flavor
  • Agave nectar3/4 cup per cup honeyVegan; milder; thinner
  • Golden syrup1:1Similar consistency; not vegan
  • White sugar + water1 cup sugar + 1/4 cup water per cup honey

Maple syrup Sweeteners

  • Honey1:1Not vegan; more viscous
  • Agave nectar1:1Vegan; thinner
  • Brown sugar syrup3/4 cup brown sugar dissolved in 1/4 cup water per cup

Molasses Sweeteners

  • Dark corn syrup1:1Less bitter
  • Honey1:1Lighter color and flavor
  • Brown sugar + water3/4 cup packed + 1/4 cup water per cup

Corn syrup Sweeteners

  • Golden syrup1:1Closest substitute; slightly different flavor
  • Honey1:1Adds honey flavor
  • Agave nectar1:1Vegan
  • Sugar syrup1 cup sugar + 1/4 cup water, simmered

Powdered sugar Sweeteners

  • Blend white sugarBlend 1 cup sugar + 1 tbsp cornstarch per cup neededBlend until powdery
  • Coconut sugar (blended)1:1Slightly different flavor; blend fine

Baking powder Leavening

  • Baking soda + cream of tartar1/4 tsp soda + 1/2 tsp tartar per tsp
  • Baking soda + buttermilk1/4 tsp soda per tspReplace some liquid with buttermilk
  • Baking soda + yogurt1/4 tsp soda per tspReplace some liquid with yogurt
  • Self-rising flourReplace AP flour with self-rising; omit baking powder and salt

Baking soda Leavening

  • Baking powder3 tsp per 1 tsp baking sodaMay add slightly salty taste
  • Potassium bicarbonate1:1Sodium-free alternative

Active dry yeast Leavening

  • Instant yeastUse 25% lessNo proofing needed; add directly to flour
  • Sourdough starter1 cup starter per packet; adjust flour + waterMuch longer rise; complex flavor
  • Baking powder1 tsp per packetNo rise time; different texture; works for quick breads only

Cornstarch Thickeners

  • Arrowroot powder2 tsp per tbsp cornstarchFreezes better; more delicate
  • All-purpose flour2 tbsp per tbsp cornstarchLess glossy; needs longer cooking
  • Tapioca starch2 tsp per tbsp cornstarchMore glossy; good for pie fillings
  • Potato starch1:1Similar properties; loses thickness if overcooked
  • Rice flour2 tbsp per tbsp cornstarchGF; slightly grainy texture

Gelatin Thickeners

  • Agar-agar1 tsp agar per 1 tsp gelatinVegan; sets firmer; doesn't melt at room temp
  • Pectin2 tsp per 1 tsp gelatinBest for jams and jellies
  • CarrageenanPer package instructionsDerived from seaweed; vegan

Vegetable oil Fats & Oils

  • Canola oil1:1Neutral flavor; most similar
  • Sunflower oil1:1Neutral; high smoke point
  • Melted coconut oil1:1Slight coconut flavor; solidifies when cold
  • Applesauce1:1Reduces fat in baking only
  • Melted butter1:1Richer flavor

Olive oil Fats & Oils

  • Avocado oil1:1Higher smoke point; neutral flavor; great for high-heat
  • Canola oil1:1Neutral; higher smoke point
  • Grapeseed oil1:1Neutral; high smoke point
  • Vegetable oil1:1Neutral; less healthy fat profile

Coconut oil Fats & Oils

  • Butter1:1Not vegan; similar in baking
  • Palm oil1:1Similar saturated fat content; vegan
  • Vegetable shortening1:1Similar texture in pastry
  • Avocado oil1:1Won't solidify; different texture

Sesame oil Fats & Oils

  • Toasted sesame oil (light vs dark)1:1Dark is stronger; use less
  • Perilla oil1:1Similar nutty profile
  • Walnut oil1:1Nutty but different flavor
  • Sunflower oil + sesame seeds1:1 oil, toast seeds separatelyApproximate flavor

Lard Fats & Oils

  • Vegetable shortening1:1Best pastry substitute; vegan
  • Butter1:1Adds dairy flavor
  • Coconut oil1:1Vegan; slight coconut flavor

Soy sauce Sauces & Condiments

  • Tamari1:1GF; richer; less salty
  • Coconut aminos1:1GF + soy-free; sweeter; less sodium
  • Liquid aminos (Bragg's)1:1Soy-based; lower sodium
  • Fish sauce1:1Not vegan; deeper umami; more pungent
  • Worcestershire sauce1:1Not vegan; different flavor profile
  • Miso paste + water1 tbsp miso + 1 tsp water per tbsp soy sauce

Fish sauce Sauces & Condiments

  • Soy sauce1:1Vegan; less funky; more straightforward salt
  • Tamari1:1GF; vegan
  • Coconut aminos1:1GF + soy-free; vegan; sweeter
  • Oyster sauce1:1Thicker; sweeter; not vegan
  • Miso + seaweed water1 tbsp miso + 1 tsp nori broth per tbspVegan umami

Worcestershire sauce Sauces & Condiments

  • Soy sauce + tamarind1 tbsp soy + 1/4 tsp tamarind per tbsp
  • Soy sauce + hot sauce1 tbsp soy + few drops hot sauceApproximate
  • Fish sauce1:1Similar umami base
  • Coconut aminos + apple cider vinegar1 tbsp aminos + 1/2 tsp ACV per tbspVegan

Oyster sauce Sauces & Condiments

  • Hoisin sauce1:1Sweeter; thicker; vegan
  • Soy sauce + sugar1 tbsp soy + 1/4 tsp sugar per tbsp
  • Mushroom oyster sauce1:1Vegan; sold in most Asian grocers

Hoisin sauce Sauces & Condiments

  • Oyster sauce + sugar1 tbsp oyster + 1/2 tsp sugar
  • Plum sauce1:1Sweeter; fruitier
  • Miso + honey + soy1 tbsp miso + 1 tsp honey + 1 tsp soy per tbspApproximate

Miso paste Sauces & Condiments

  • Soy sauce1/2 tbsp per tbsp misoLiquid; adjust recipe
  • Tahini1:1Different flavor; similar paste consistency
  • Tamari1/2 tbsp per tbsp misoGF

Tahini Sauces & Condiments

  • Sunflower seed butter1:1Nut-free; similar consistency
  • Cashew butter1:1Milder; slightly sweet
  • Almond butter1:1Nuttier flavor
  • Greek yogurt1:1For dressings; not vegan; tangy

Tomato paste Sauces & Condiments

  • Tomato sauce3 tbsp per 1 tbsp pasteReduce other liquids slightly
  • Canned crushed tomatoes (reduced)Simmer until thick
  • Sun-dried tomato paste1:1More intense; slightly sweeter
  • Ketchup1:1Sweeter; use in a pinch

Hot sauce Sauces & Condiments

  • Chili flakes + vinegar1/4 tsp flakes + 1 tsp vinegar per tsp
  • Sriracha1:1Thicker; garlic notes
  • Cayenne pepper1/8 tsp per tsp hot sauceNo liquid; adjust recipe
  • Sambal oelek1:1Chunky; less vinegary

White wine vinegar Vinegars

  • Champagne vinegar1:1Milder and more delicate
  • Apple cider vinegar1:1Fruitier flavor
  • Lemon juice1:1Brighter; less acidic
  • Rice vinegar1:1Milder; slightly sweet

Red wine vinegar Vinegars

  • Sherry vinegar1:1More complex; slightly nutty
  • Balsamic vinegar1:1Sweeter; much thicker
  • Apple cider vinegar1:1Milder; fruitier
  • Lemon juice3/4 tsp per tsp red wine vinegarBrighter flavor

Apple cider vinegar Vinegars

  • White wine vinegar1:1Less fruity; clean acidity
  • Lemon juice1:1Citrusy rather than fruity
  • Rice vinegar1:1Milder
  • White vinegar1:1Sharper; no fruity notes

Balsamic vinegar Vinegars

  • Red wine vinegar + honey1 tbsp red wine vinegar + 1/2 tsp honey per tbspApproximate sweetness
  • Pomegranate molasses1:1Sweet-tart; fruity
  • Grape juice + red wine vinegar2 tbsp grape juice + 1 tbsp vinegar per 3 tbsp

Rice vinegar Vinegars

  • White wine vinegar1:1Slightly sharper
  • Apple cider vinegar1:1Fruitier
  • Champagne vinegar1:1Very mild; closest substitute
  • Lime juice1:1Bright; citrusy

Sherry vinegar Vinegars

  • Red wine vinegar1:1Less complex
  • Balsamic vinegar1:1Sweeter; thicker
  • White wine vinegar1:1Lighter flavor

Malt vinegar Vinegars

  • Apple cider vinegar1:1Closest; slightly fruitier
  • White wine vinegar1:1Cleaner; less malty
  • Beer + white vinegar1/2 + 1/2 per measureApproximate malt flavor

Fresh basil Herbs

  • Dried basil1 tsp dried per 1 tbsp freshAdd earlier in cooking
  • Fresh tarragon1:1Anise notes; works in Italian dishes
  • Fresh mint1:1Cooler flavor; works in salads
  • Fresh oregano2/3 of the amountEarthier; more intense

Fresh parsley Herbs

  • Dried parsley1 tsp dried per 1 tbsp freshLoses brightness
  • Fresh cilantro1:1More pungent; soapy to some people
  • Fresh chervil1:1Mild anise flavor; closest neutral sub
  • Fresh celery leaves1:1For garnish; slightly bitter

Fresh cilantro Herbs

  • Fresh parsley1:1Milder; neutral; no soapy note
  • Fresh basil1:1Different flavor; works in Asian dishes
  • Culantro (recao)Less — more potentStronger cilantro flavor; used in Latin cuisine
  • Dried cilantro1 tsp dried per 1 tbsp freshFar less flavor

Fresh thyme Herbs

  • Dried thyme1/3 tsp dried per 1 tsp fresh
  • Fresh oregano1:1More robust; peppery
  • Fresh marjoram1:1Milder and sweeter than thyme
  • Fresh savory1:1Similar earthy character

Fresh rosemary Herbs

  • Dried rosemary1 tsp dried per 1 tbsp freshCrush before using
  • Fresh thyme1:1Less piney; more subtle
  • Fresh savory1:1Similar resinous quality
  • Herbes de Provence1:1Blend includes rosemary

Fresh mint Herbs

  • Dried mint1 tsp dried per 1 tbsp fresh
  • Fresh basil1:1No cooling effect; sweeter
  • Fresh cilantro1:1Different flavor; works in Thai dishes

Fresh dill Herbs

  • Dried dill1 tsp dried per 1 tbsp fresh
  • Fresh tarragon1:1Anise-forward; works in sauces
  • Fresh fennel fronds1:1Similar licorice note
  • Fresh chervil1:1Mild and similar

Fresh chives Herbs

  • Green onion tops1:1Slightly stronger; most common sub
  • Dried chives1 tsp dried per 1 tbsp freshLess vibrant
  • Fresh leek (green part)1:1Milder onion flavor
  • Fresh shallot (minced)1:1Stronger; use less

Fresh sage Herbs

  • Dried sage1 tsp dried per 1 tbsp freshMore concentrated; use sparingly
  • Fresh rosemary1:1More piney; resinous
  • Fresh thyme1:1Milder; earthy
  • Poultry seasoning blend1/2 tsp per tbsp fresh sageContains sage

Fresh oregano Herbs

  • Dried oregano1 tsp dried per 1 tbsp fresh
  • Fresh marjoram1:1Milder and sweeter
  • Fresh thyme1:1Earthier
  • Italian seasoning1 tsp per tbsp freshContains oregano

Fresh tarragon Herbs

  • Dried tarragon1 tsp dried per 1 tbsp fresh
  • Fresh chervil1:1Similar anise note
  • Fresh dill1:1Different anise direction
  • Fennel fronds1:1Anise flavor; works well

Bay leaf Herbs

  • Dried bay leaf1 dried = 2 freshDried is more common
  • Dried thyme1/4 tsp per leafEarthy; no anise note
  • Boldo leaf1:1Stronger; commonly used in South America

Dried herbs (general) Herbs

  • Fresh herbs1 tbsp fresh per 1 tsp driedAdd at end of cooking
  • Herb paste (tube)1 tsp per 1 tsp driedConvenient; in produce section

Fresh garlic Aromatics

  • Garlic powder1/8 tsp per cloveAdd to dry ingredients
  • Garlic paste (jar)1/2 tsp per clove
  • Roasted garlic1 clove roasted per clove freshSweeter; less pungent
  • Garlic salt1/2 tsp per cloveReduce other salt in recipe

Fresh ginger Aromatics

  • Ground ginger1/4 tsp per 1 tsp freshLess pungent; no texture
  • Ginger paste (jar)1:1Convenient
  • Galangal1:1Related; sharper and more pine-like
  • Candied ginger (rinsed)1:1 by weightSweeter; works in baking

Fresh shallot Aromatics

  • Yellow onion1:1Stronger; less sweet
  • Red onion1:1Slightly sweeter than yellow
  • Green onion (white part)1:1Milder
  • Dried shallot1 tsp dried per 2 fresh shallots

Lemongrass Aromatics

  • Lemon zest + ginger1 tsp zest + 1/4 tsp ginger per stalkApproximates citrus-floral note
  • Lime zest1 tsp per stalkMore citrusy; less floral
  • Dried lemongrass1 tbsp dried per fresh stalk

Lemon juice Acids & Citrus

  • Lime juice1:1Slightly different flavor
  • White wine vinegar1/2 tsp per tsp lemon juiceMore acidic
  • Apple cider vinegar1/2 tsp per tsp lemon juice
  • White vinegar1/2 tsp per tsp lemon juice
  • Citric acid1/4 tsp per 1 tbsp lemon juiceNo liquid; powder form

Lime juice Acids & Citrus

  • Lemon juice1:1Slightly less tropical
  • White wine vinegar1/2 tsp per tsp lime
  • Tamarind paste1/2 tsp per tsp limeMore complex; darker flavor

Orange juice Acids & Citrus

  • Pineapple juice1:1Tropical; similar sweetness
  • Mango juice1:1Sweeter; tropical
  • Tangerine/clementine juice1:1Nearly identical
  • Lemon juice + sugar1 tbsp lemon + 1 tsp sugar per 1/4 cup OJ

Tamarind Acids & Citrus

  • Lime juice + brown sugar2 tbsp lime + 1 tbsp brown sugar per tbsp tamarind
  • Pomegranate molasses1:1Sweet-sour; different flavor
  • Amchur (dried mango powder)1:1Similar sour-fruity profile
  • Rice vinegar + brown sugar1 tbsp vinegar + 1 tsp sugar per tbsp

Vanilla extract Flavor

  • Vanilla bean paste1:1More intense; visible specks
  • Vanilla powder1/2 tsp per tsp extract
  • Almond extractUse 1/2 the amountStronger flavor; different character
  • Maple syrup1:1Adds sweetness; subtle flavor
  • Bourbon or rum1:1Adult flavor; alcohol cooks off

Cocoa powder Flavor

  • Dutch-process cocoa1:1Less acidic; darker color; add 1/8 tsp cream of tartar
  • Carob powder1:1Naturally sweet; no caffeine
  • Melted dark chocolate1.5 oz per 3 tbsp cocoa; reduce fat by 1 tbsp
  • Black cocoa1:1Ultra-dark; less acidic; Oreo flavor

Saffron Flavor

  • Turmeric1/4 tsp per pinch saffronColor only; no flavor match
  • Annatto (achiote)1/4 tsp per pinchColor + mild earthy flavor
  • Safflower petalsA few petals per pinchColor without flavor

Turmeric Flavor

  • Saffron (small amount)A pinch per 1 tsp turmericExpensive; for color
  • Annatto powder1/2 tsp per 1 tsp turmericSimilar yellow color; milder
  • Curry powder1:1Contains turmeric; adds other spices

Smoked paprika Flavor

  • Sweet paprika + liquid smoke1 tsp paprika + 1/4 tsp liquid smoke
  • Chipotle powder1/2 tsp per tsp smoked paprikaSpicier; smokier
  • Regular paprika1:1No smoke flavor
  • Ancho chili powder1:1Mild heat; earthy

Chili powder Flavor

  • Cumin + paprika + garlic powder1/2 tsp cumin + 1/2 tsp paprika + 1/4 tsp garlic per tspHomemade blend
  • Cayenne + paprika1/4 tsp cayenne + 3/4 tsp paprika per tspSpicier
  • Ancho chili powder1:1Mild; earthy; fruity

Five-spice powder Flavor

  • Star anise + cinnamon + clovesPinch eachApproximate the key notes
  • Allspice1:1Simpler; similar warm spice profile
  • Garam masala1:1Warm spices; different regional profile

Allspice Flavor

  • Cinnamon + cloves + nutmegEqual parts to measure neededClassic combination
  • Mixed spice1:1UK equivalent
  • ClovesUse half the amountMore pungent

Parmesan Cheese

  • Pecorino romano1:1Saltier; sharper; sheep's milk
  • Grana Padano1:1Milder; slightly sweeter
  • Asiago (aged)1:1Nuttier; tangier
  • Nutritional yeast1:1Vegan; nutty and cheesy

Mozzarella Cheese

  • Provolone1:1Stronger flavor; melts well
  • Monterey Jack1:1Mild; melts excellently
  • String cheese1:1 shreddedIs mozzarella; just different form
  • Vegan mozzarella1:1Variable melt; dairy-free

Cheddar Cheese

  • Colby Jack1:1Milder; creamy
  • Gouda1:1Sweeter; nuttier
  • Gruyère1:1Nuttier; more complex
  • American cheese1:1Processed; melts very smoothly

Ricotta Cheese

  • Cottage cheese (blended)1:1Blend until smooth for similar texture
  • Cream cheese1:1Richer; denser
  • Tofu (soft/silken)1:1Vegan; blend smooth
  • Mascarpone1:1Much richer

White wine Alcohol

  • Chicken or vegetable broth1:1Non-alcoholic; most common substitute
  • Apple juice1:1Adds sweetness
  • White grape juice1:1Closer to wine's fruitiness
  • White wine vinegar + water1 tbsp vinegar + 3 tbsp water per 1/4 cup wine
  • Vermouth1:1Still alcoholic; more herbal

Red wine Alcohol

  • Beef broth1:1Non-alcoholic; savory
  • Grape juice (dark)1:1Adds sweetness; fruity
  • Tomato juice1:1Good in braises and stews
  • Red wine vinegar + water1 tbsp vinegar + 3 tbsp water per 1/4 cup wine
  • Cranberry juice1:1Tart; fruity; good in game dishes

Beer Alcohol

  • Non-alcoholic beer1:1Closest substitute
  • Chicken or beef broth1:1Savory; no bitterness
  • Apple cider (hard or soft)1:1For lighter beers
  • Ginger ale1:1For blonde ales in baking

Brandy or cognac Alcohol

  • Apple juice1:1Non-alcoholic; fruity
  • Peach juice or nectar1:1Good in desserts
  • White grape juice1:1

Rum Alcohol

  • Pineapple juice1:1Tropical; non-alcoholic
  • Vanilla extract + water1/2 tsp vanilla + rest water per tbsp rum
  • Apple cider1:1Fruity sweetness

Bourbon or whiskey Alcohol

  • Apple cider + vanilla1 tbsp cider + 1/4 tsp vanilla per tbsp
  • Peach nectar1:1Good in BBQ sauces
  • Strong black tea1:1Tannins approximate whiskey dryness

Rice wine (sake or mirin) Alcohol

  • Dry sherry1:1Closest for sake
  • Dry white wine1:1Works for most applications
  • Rice vinegar + sugar1 tbsp vinegar + 1 tsp sugar per tbsp mirinFor mirin specifically
  • Apple juice1:1Non-alcoholic; sweeter

Onion Aromatics

  • Shallots1:1Milder and sweeter; great raw or cooked
  • Leek (white/light green)1:1Milder; works well sautéed
  • Green onion (white part)1:1Milder; best raw or light cooking
  • Onion powder1 tsp per medium onionNo texture; for cooked dishes
  • Fennel bulb1:1Sweeter; anise note; caramelises well
  • Celery1:1Adds savory base; no onion flavor

Green onion Aromatics

  • Chives1:1Milder onion flavor; great raw
  • Leek (green tops)1:1Similar mild onion
  • Shallots (minced)1:1Stronger; use less
  • Onion (finely diced)1:1Stronger; best cooked

Greek yogurt Dairy

  • Sour cream1:1Very similar; slightly richer
  • Plain yogurt (strained)1:1Thinner; strain for similar thickness
  • Crème fraîche1:1Richer; less tangy
  • Labneh1:1Thicker; tangier; Middle-Eastern style
  • Skyr1:1Icelandic; almost identical
  • Silken tofu (blended)1:1Vegan; neutral flavor

Sweetened condensed milk Dairy

  • Evaporated milk + sugar1 cup evaporated + 1 1/4 cups sugar, simmer until thick
  • Heavy cream + sugar1 cup cream + 1/2 cup sugar, simmer 20 minVery close result
  • Coconut condensed milk1:1Dairy-free; widely available
  • Oat milk condensed milk1:1Dairy-free; sold in stores

Coconut milk Dairy

  • Coconut cream + water1/2 cup cream + 1/2 cup water per cupUse full-fat coconut cream
  • Oat milk1:1Neutral; less coconut flavor
  • Cashew cream1:1Blend soaked cashews + water; rich and creamy
  • Heavy cream1:1Not vegan; no coconut flavor
  • Soy milk + coconut extract1 cup soy + 1/4 tsp extractApproximates flavor

Evaporated milk Dairy

  • Heavy cream1:1Richer; higher fat
  • Half-and-half1:1Closest dairy option
  • Whole milk (reduced)Simmer 2 cups to 1 cupDIY evaporated milk
  • Coconut milk1:1Dairy-free; adds coconut flavor

Half-and-half Dairy

  • Whole milk + heavy cream1/2 cup each per cupBest substitute
  • Whole milk1:1Less rich
  • Evaporated milk1:1Richer; slightly caramelised flavor
  • Oat milk + coconut cream3/4 cup oat + 1/4 cup cream per cupDairy-free

Panko breadcrumbs Pantry

  • Regular breadcrumbs1:1Less light; less crispy
  • Crushed crackers (coarse)1:1Good crunch
  • Crushed cornflakes1:1Very crispy; GF if certified
  • Toasted breadcrumbs (homemade)1:1Blend and toast day-old bread

Dijon mustard Pantry

  • Yellow mustard1:1Less complex; milder
  • Whole grain mustard1:1Same flavor; different texture
  • Horseradish1:1More pungent; different flavor
  • Dry mustard + vinegar1 tsp dry + 1 tsp white wine vinegar per tbsp
  • Wasabi paste1/2 tsp per 1 tbspVery sharp; use sparingly

Dry mustard Pantry

  • Prepared mustard1 tbsp prepared per 1 tsp dryAdds liquid; adjust recipe
  • Turmeric + horseradishEqual pinchesApproximates color and heat
  • Wasabi powderUse half the amountHotter; different flavor

Mayonnaise Pantry

  • Greek yogurt1:1Healthier; tangier; less rich
  • Sour cream1:1Tangier; similar creaminess
  • Vegan mayonnaise1:1Egg-free; very similar
  • Avocado (mashed)1:1Creamy; different flavor; no binding
  • Hummus1:1For spreads only; very different
  • Cashew cream1:1Vegan; blend soaked cashews

Peanut butter Pantry

  • Almond butter1:1Milder; slightly sweeter
  • Sunflower seed butter1:1Nut-free; very similar texture
  • Cashew butter1:1Milder and creamier
  • Tahini1:1Sesame-based; nuttier; works in sauces
  • Soy nut butter1:1Nut-free; closest flavor match

Cream of tartar Pantry

  • Lemon juice2x the amount of cream of tartarFor stabilising egg whites
  • White vinegar2x the amountSame effect as lemon juice
  • Baking powder (partial)1.5 tsp baking powder replaces 1 tsp cream of tartar + 1/2 tsp baking sodaFor leavening only

Nutritional yeast Pantry

  • Parmesan (grated)1:1Not vegan; provides cheese flavor
  • Miso paste1/2 tbsp per tbspUmami-rich; different character
  • Brewers yeast1:1Similar but more bitter
  • Soy sauce + lemon1 tsp soy + few drops lemon per tbspUmami flavor without powder

Chicken broth Broths

  • Vegetable broth1:1Vegan; lighter flavor
  • Water + bouillon cube1 cup water + 1 cubeSaltier; adjust seasoning
  • Mushroom broth1:1Deeper umami; darker color
  • White wine + water1/4 cup wine + 3/4 cup water per cupAdds acidity; not for all dishes
  • Beef broth1:1Richer; darker; changes flavor profile

Beef broth Broths

  • Mushroom broth1:1Vegan; deep umami; best substitute
  • Vegetable broth + soy sauce1 cup broth + 1 tsp soy per cupAdds depth
  • Water + bouillon cube1 cup water + 1 beef cube
  • Red wine + water1/4 cup wine + 3/4 cup water per cupFor braises and stews
  • Chicken broth1:1Lighter; less rich

Vegetable broth Broths

  • Water + miso paste1 cup water + 1 tsp misoAdds umami depth
  • Water + soy sauce1 cup water + 1 tsp soy sauceSimple savory liquid
  • Mushroom soaking liquid1:1Very rich umami; may need diluting
  • Chicken broth1:1Not vegan; richer flavor

Canned tomatoes Canned

  • Fresh tomatoes (diced)1:1Cook down 10–15 min first
  • Tomato passata1:1Smoother; no chunks
  • Tomato sauce1:1Thinner; already seasoned — adjust salt
  • Crushed sun-dried tomatoes + waterRehydrate, then 1:1More intense flavor

Tomato sauce Canned

  • Tomato paste + water2 tbsp paste + 6 tbsp water per 1/2 cup sauceAdjust salt
  • Canned crushed tomatoes (blended)1:1Blend smooth
  • Passata1:1Nearly identical
  • Fresh tomatoes (cooked down)Simmer 15 min then blend

Dark chocolate Chocolate

  • Unsweetened chocolate + sugar1 oz chocolate + 2 tsp sugar per oz dark
  • Cocoa powder + fat + sugar3 tbsp cocoa + 1 tbsp butter + 2 tsp sugar per oz
  • Semi-sweet chocolate chips1:1Slightly sweeter
  • Carob chips1:1Caffeine-free; naturally sweeter

Chocolate chips Chocolate

  • Chopped dark chocolate bar1:1 by weightMelts differently; pools more
  • Carob chips1:1Caffeine-free; sweeter
  • Cocoa nibs1:1Unsweetened; bitter; crunchy
  • Raisins or dried fruit1:1No chocolate flavor; adds sweetness

Unsweetened chocolate Chocolate

  • Cocoa powder + butter3 tbsp cocoa + 1 tbsp butter per ozClassic baking sub
  • Cocoa powder + coconut oil3 tbsp cocoa + 1 tbsp oil per ozDairy-free
  • Dark chocolate (70%+ cocoa)1 oz dark; reduce sugar by 1 tbsp per oz

Courgette Vegetables

  • Zucchini1:1Same vegetable; US/AU name
  • Yellow summer squash1:1Similar texture; slightly sweeter
  • Cucumber (raw dishes)1:1No heat; for salads only
  • Patty pan squash1:1Different shape; same flavor

Coriander (fresh) Herbs

  • Cilantro1:1Same herb; US/AU name
  • Fresh parsley1:1Milder; no citrus note
  • Fresh basil1:1Works in Asian dishes
  • Culantro (recao)Use less — strongerSimilar flavor; more intense

Coriander (ground) Flavor

  • Cumin3/4 tsp per tsp corianderEarthier; no citrus note
  • Caraway seeds (ground)1:1Similar earthy note
  • Garam masala1:1Contains coriander; adds other spices
  • Curry powder1:1Blend containing coriander

Aubergine Vegetables

  • Eggplant1:1Same vegetable; US/AU name
  • Portobello mushrooms1:1Meaty texture; no bitterness
  • Courgette/zucchini1:1Softer; less meaty; similar uses

Rocket Vegetables

  • Arugula1:1Same leaf; US/AU name
  • Watercress1:1Peppery; slightly different bite
  • Spinach1:1Milder; no peppery note
  • Radicchio1:1Bitter; colourful; heartier

Caster sugar Sweeteners

  • Regular white sugar (blended)Blend briefly to fine textureProcess in blender 30 sec
  • White sugar1:1Works for most baking; slightly coarser
  • Superfine sugar1:1US equivalent; identical

Icing sugar Sweeteners

  • Powdered sugar1:1US equivalent; identical
  • Confectioners' sugar1:1US name; same thing
  • Blend white sugar + cornstarch1 cup sugar + 1 tbsp cornstarch, blended fine

Plain flour Flour

  • All-purpose flour1:1US equivalent; identical
  • Cake flour + bread flour blendHalf and halfApproximates UK plain flour protein level

Bicarbonate of soda Leavening

  • Baking soda1:1US/AU name; identical
  • Baking powder3 tsp per 1 tsp bicarbMay add slight salty taste

Double cream Dairy

  • Heavy cream1:1US equivalent; ~36% fat
  • Heavy whipping cream1:1US equivalent; slightly lower fat but very close
  • Coconut cream1:1Dairy-free; adds coconut flavour

Single cream Dairy

  • Light cream1:1US equivalent; ~18% fat
  • Half-and-half1:1Closest US substitute
  • Whole milk + heavy cream3 tbsp milk + 1 tbsp cream per ¼ cup

Swede Vegetables

  • Rutabaga1:1US/AU name; identical
  • Turnip1:1More peppery; slightly sharper
  • Parsnip1:1Sweeter; no bitter note
  • Butternut squash1:1Sweeter; softer when cooked

Beetroot Vegetables

  • Beet1:1US/AU name; identical
  • Red cabbage (cooked)1:1For colour; different flavour
  • Canned beets1:1Pre-cooked; adjust liquid

Mange tout Vegetables

  • Snow peas1:1US/AU name; identical
  • Sugar snap peas1:1Rounder pods; crunchier
  • Green beans1:1Less sweet; similar texture when sliced thin

Spring onion Aromatics

  • Scallion1:1US/AU name; identical
  • Chives1:1Milder; no white bulb
  • Leek (green tops)1:1Slightly milder onion

Cornflour Thickeners

  • Cornstarch1:1US/AU name; identical
  • Arrowroot powder2 tsp per tbsp cornflourFreezes better; clear finish
  • All-purpose flour2 tbsp per tbsp cornflourLess glossy; needs longer cooking

Wholemeal flour Flour

  • Whole wheat flour1:1US equivalent; identical
  • All-purpose flour1:1Less fibre; lighter texture
  • Spelt flour1:1Nuttier; slightly more digestible

Lemon zest Acids & Citrus

  • Lemon extract1/2 tsp per 1 tbsp zestMore concentrated; no texture
  • Lime zest1:1Slightly different citrus note
  • Lemon juice1 tsp juice per 1/2 tsp zestAdds liquid; less aromatic
  • Dried lemon peel1/2 tsp per 1 tsp fresh zestLess bright

Orange zest Acids & Citrus

  • Orange extract1/2 tsp per 1 tbsp zestMore intense; no texture
  • Mandarin or clementine zest1:1Nearly identical
  • Lemon zest1:1Brighter; less sweet
  • Orange juice (reduced)1 tbsp reduced OJ per 1 tsp zestAdds liquid; less aromatic

Tips for swapping

Baking is less forgiving than cooking

Swaps in soups, sauces and stews rarely go wrong. In cakes and bread, flour, raising agents, eggs and sugar all affect structure, so change one thing at a time.

Cup measures here are US cups

A US cup is 236.6 ml. Use the cooking converter to turn any of these into grams or millilitres.

Cookbook Index
Make your cookbooks searchable Cookbook Index scans the index pages of the cookbooks you own, so you can search every recipe on your shelf. Conversions, ingredient swaps and timers are built in.