Substitutions

 

While being able to replace one ingredient for another in a recipe can really come in handy, a recipe usually lists a particular ingredient because that is the ingredient that will work best in that recipe.  There are many ingredients that have specific functions or give a particular flavor or texture. Some functions, flavors, and textures are critical to the success of the finished product.

Therefore, I personally recommend using a substitution only in an emergency or if you understand the role that ingredient plays in the recipe and know that the alternative ingredient will produce good results … or if you just feel like experimenting.  : )

If you have tried a substitution, please leave a comment so we can all benefit from your experience.

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y Z

 

A

Acorn Squash

butternut squash
pumpkin
kabocha squash

Almond paste, 1 C

1 3/4 C ground blanched almonds + 1 1/2 C powdered sugar + 1 egg white + 1 t almond extract + 1/4 t salt

Anise

ground fennel seed
sometimes dill or cumin will work
caraway seed (use more)
chervil (use a lot more)

Apples, chopped, 1 C

1 C firm pears, chopped + 1 T lemon juice or concentrated apple juice

Apples, sweet/mild

golden delicious
New Zealand Fuji
red delicious
Rome
russet

Apples, tart

Granny Smith
Gravenstein

Apples, tart/sweet

Jonathan
McIntosh
New Zealand Braeburn
pippin
Winesap

Arrowroot

All purpose flour, up to a few tablespoons, for thickening

Arugula or Rocket

Belgian endive
endive
escarole
dandelion greens

 

B

Baking Powder, double acting, 1 t

1/2 t cream of tartar + 1/4 t baking soda
1/4 t baking soda + 1/2 C sour milk, cream or buttermilk; reduce some other liquid from recipe
1/4 t baking soda + 2 more eggs if recipe calls for sweet milk; reduce some other liquid from recipe
4 t quick cooking tapioca can in rare cases

Baking Powder, single acting

3/4 t double acting baking powder

Basil, dried

tarragon
summer savory

Bay Leaf

thyme

Beans, 1 15-ounce can

1/2 C uncooked dried beans, cooked in water until tender

Bean Sprouts

celery

Beef Broth

vegetable broth

Beer, in soups, stews and other cooked dishes

apple juice
broth

Belgian Endive

fennel

Bok Choy or Chinese Cabbage

Napa cabbage
savory cabbage
green cabbage

Bouquet Garni

3 sprigs parsley + 1 sprig thyme + 1 bay leaf  (optional additions to this base: basil, celery leaf, fennel, marjoram, tarragon)

Bourbon, 2 T

1 to 2 T of vanilla extract

Bread crumbs, dry, 1 C

3/4 C crushed cracker crumbs
1 C matzo meal
1 C crushed cornflakes
1 C ground oats
1 C crushed potato chips
1 C gluten-free bread crumbs
1 C gluten-free waffle crumbs

Brown rice

millet
kasha
couscous

Brown sugar, 1 C

1 C granulated sugar plus 2 T molasses

See Substituting Your Way to a Healthier You for more ideas.

Butter, salted, 1/2 c

1/2 C butter + 1/4 t salt

See my post, Substituting Your Way to a Healthier You, for more ideas.

Buttermilk, 1 C

1 C milk + 1 3/4 T cream of tartar
1 C milk + 1 T of lemon juice (let stand 5 minutes before using)
1 C soymilk + 1 T of lemon juice (let stand 5 minutes before using)
sour cream

Butternut Squash

acorn squash
pumpkin

 

C

Capers

chopped green olives

Caraway Seed

fennel seed
cumin seed

Carrots

parsnips + a small sprinkle of sugar or drizzle of honey

Cauliflower

kohlrabi
broccoli

Cayenne Pepper

hot red pepper, ground
chili powder

See my post, Substituting Your Way to a Healthier You, for more ideas.

Celery

green pepper
jicama
bean sprouts
belgian endive
fennel

Celery Root or Celeriac

kohlrabi
turnip

Celery Seed

dill seed

Chervil

parsley (use less)
tarragon (use less)
anise (use less)
Italian parsley

Chicory

curly endive
escarole

Chili Powder

cayenne pepper (optional additions: add cumin, oregano, garlic)
No-Alarm Chili Powder offers you flavor without damage to the digestive system.

Chili Sauce, 1 C

1 C tomato sauce +, 1/4 C brown sugar, 2 T lemon juice, 1/4 t ground cinnamon
No-Alarm Chili Sauce offers you flavor without unhealthful effects to the digestive system.

Chives

green onion tops
onion powder (use small amount)
leeks
shallots (use less)
tips of scallions

Chocolate, semisweet, 1 ounce

1 oz. unsweetened chocolate + 4 t sugar
3 T carob powder + 2 T liquid (water and/or oil) + 4 t sugar

Chocolate, unsweetened baking chocolate, 1 ounce

3 T unsweetened cocoa powder + 2 T liquid (water and/or oil and/or butter)
3 T carob powder + 2 T liquid (water and/or oil and/or butter)

Chocolate, unsweetened baking chocolate, pre-melted, 1 ounce

3 T unsweetened cocoa + 1 T oil or melted shortening
3 T carob powder + 1 T coconut oil

Cilantro, coriander leaf, or Chinese parsley

parsley and lemon juice
Italian parsley (replaces color and eye appeal, but does not replace flavor)
orange peel with a little sage
lemongrass with a little mint

Cinnamon

allspice (use less)
cardamom

Cloves, ground

allspice
nutmeg
mace

Cocoa

carob powder

Coconut Cream, 1 C

1 C top layer of canned full-fat coconut milk (do not shake or stir can before skimming)

Coconut, dried, 1 T dried shredded

1 1/4 T fresh (shredded or flaked)

Coconut, shredded fresh, 1 1/2 T

1 1/2 T dried flakes
1 T shredded dry coconut soaked in water and squeezed dry

Coconut, grated, 1 C

1 1/3 C coconut flakes

Coconut Milk, canned or carton, 1 C

3 T canned cream of coconut + enough hot water or milk to equal 1 C
1/4 C coconut cream powder + 1 C hot water or milk
1 C whole milk + 1 t coconut flavoring
1 C milk beaten with 3 T grated coconut

Coriander seed, ground

caraway plus cumin
lemon plus sage

Cornmeal

corn grits
polenta

Cornstarch, 1 T

1 T potato starch; heat gently until thick, do not boil
2 3/4 t arrowroot powder
1 T rice starch
2 T all-purpose flour
2 T quick-cooking tapioca

Note: Cornstarch thickened liquids are translucent while flour thickened liquids are opaque. Also, flour needs to be cooked longer and should be simmered after thickening to avoid flour taste.

Corn syrup, 1 C

1 1/4 C granulated or packed brown sugar + 1/4 C water (or other liquid in recipe), boiled together until syrupy

Corn syrup, dark, 1 C

3/4 C light corn syrup + 1/4 C light molasses

Corn syrup, light, 1 C

1 1/4 C sugar + 1/3 C water or other liquid, boiled together until syrupy

Cottage cheese

crumbled tofu (season with salt to taste)

Couscous

bulgur
quinoa
kasha
millet
orzo
rice

Cream, for use in cooking

1/3 C butter plus 3/4 C milk

Cream, heavy, not for whipping, 1 C

2/3 C evaporated milk
Farm Rich creamer
Silk Soymilk Creamer

Cream, light or half and half, 1 C

1/2 C heavy cream + 1/2 C milk
7/8 C milk + 3 Ts butter or margarine
1/2 C evaporated milk + 1/2 C milk

Cream, whipped, sweetened, 1 C

1 4-ounce package frozen whipped cream topping
1 envelope whipped topping mix, prepared as directed
1 mashed banana beaten with 1 stiffly beaten egg white + 1 t sugar
ice-cold evaporated milk, whipped (use immediately)

Cream cheese

cottage cheese blended with cream
cream with a little butter and/or milk to correct consistency
Tofutti Better Than Cream Cheese

Cream of Tartar

lemon juice

Creme Fraiche

sour cream, in recipes
1/2 sour cream and 1/2 heavy cream

Cumin

1 part anise + 2 parts caraway
fennel

Currants, dried, 1 C

True currants are small berries; most of what are sold as currants are actually dried white grapes, for which raisins are a satisfactory substitute.
1 C raisins
1 C soft prunes or dates, finely chopped

 

D

Daikon

jicama
radish

Dill Seed

caraway
celery seed

Dry milk powder

dry pudding mix
very, very finely ground blanched raw almonds
very, very finely ground raw cashews

 

E

Edible blossoms, for garnish or in salads

bachelor buttons
blue borage
calendula petals
chive blossoms
johnny-jump-ups
mini carnations
nasturtiums
pansies
rocket
rose petals
snap dragons
squash blossoms
violets

Eggs, whole, 1 medium

How to replace eggs greatly depends on what function the egg is used for in the recipe.
1/2 T unflavored gelatin dissolved in 1/2 C of warm water (in meat loaf or cheesecake)
2 T liquid + 2 T flour + 1/2 T shortening + 1/2 t baking powder
2 yolks + 1 T water
2 yolks, in custards, sauces, or similar mixture
2 T oil + 1 T water
1 t cornstarch + 3 T more liquid in recipe

Endive or Curly Endive

Belgian endive
chicory
escarole

Escarole

arugula
endive

Evaporated Milk

light cream or half and half
heavy cream
Thick Cashew Milk

 

F

Fennel, bulb

Belgian endive
celery

Fennel seed

anise seed or star anise
caraway seed

Flour, all-purpose, sifted, 1 C

1 C minus 2 T unsifted all-purpose flour
1 C + 2 T cake flour
1/3 C whole wheat flour + 2/3 C all-purpose flour
3/4 C whole wheat flour; reduce shortening to 2/3 the amount for cookies; add 1 or 2 more T liquid for cakes and bread.

Note: Too much whole wheat flour may result in a dense final product.

Flour, cake, 1 C

Sift 1 C minus 2 T all-purpose flour sifted with 2 T cornstarch

Flour, for thickening, 2 T

3 T tapioca flour
1 T cornstarch or corn flour
2 3/4 t arrowroot powder
2 T sorghum flour + 1 1/2 T tapioca flour
brown rice flour
soy flour
rye flour
potato starch or potato flour; heat gently until thick, do not boil
mashed potatoes, flakes or prepared

Flour, whole wheat, 1 C

1 C graham flour
7/8 C white flour + 2 T wheat germ

 

G

Garlic, 1 clove

1/8 t garlic powder
1/4 t dried minced garlic
1/4 t garlic juice
1/2 t garlic salt, omit 1/2 t salt from recipe
1 t garlic chives

Garlic, green

leeks

Gelatin

agar agar

Ginger, powdered

1/3 mace + 2/3 lemon peel

Green onions

scallions
leeks
shallots (use less)
chives

Green peppers

yellow peppers
red peppers
celery

Greens, mild in flavor

beet greens
collard greens

Greens, medium in flavor

broccoli rabe (rapini)
kale
spinach
Swiss chard

Greens, strong in flavor

dandelion greens
mustard greens
turnip greens

Guavas

pears with a sprinkle of lime juice

Gumbo file

sassafras leaves

 

H

Haricots verts

young green beans

Herbs, 1 T fresh, minced

1/2 t ground
1 t dried unground

Honey, 1 C

1 1/4 C rice syrup + remove 2 T liquid from recipe
3/4 C maple syrup + 1/2 cup sugar
1 C sorghum syrup
1 1/4 C sucanat+ 1/4 C water or other liquid, boiled together
1 1/4 C turbinado sugar + 1/4 C water or other liquid, boiled together

 

I

 

J

Jicama

raw turnip
water chestnut

 

K

Kabocha Squash

buttercup squash
butternut squash

Ketchup, 1 C

1 C tomato sauce + 1/3 C sugar + 2 T lemon juice

Kidney Beans

pink beans
pinto beans
red beans

Kiwi Fruit

fresh strawberries with a little lime juice

Kohlrabi

artichoke hearts
broccoli stems
cabbage
cauliflower
celeriac
radish
turnip

 

L

Leeks

green onions
scallions (use less as they have a sharper, more distinctive flavor than leeks) shallots
onions (use less)

Lemon

lemon balm
lime

Lemon flavoring

lime
lemongrass
verbena

Lemon juice

lime juice
crushed vitamin C pills mixed with water to taste (small amounts)

Lemon peel, grated, 1 t

2 T fresh lemon juice
1/2 t lemon extract
1 t marmalade
1 t grated lime peel
1 t grated orange peel

Lemongrass

lemon or lemon rind
verbena

Lentils

yellow split peas

Lime

lemon

Lime juice

lemon juice

Lychee

peeled grapes

 

M

Mango

peach with a little lemon and sugar (or honey)

Margarine

3/4 T oil

See my post, Substituting Your Way to a Healthier You, for more ideas.

Marjoram

oregano
thyme

Mascarpone

cream cheese, whipped with a little butter and/or heavy cream

Mayonnaise

Skinny Mayo recipe from the Jennifer’s Kitchen Weight Loss Program

See my post, 14 Easy Substitutes for a Skinnier You, for more ideas.

Melon

papaya
mango

Milk, 1 C

1 C light cream; can also delete up to 4 T oil or shortening from recipe
1/2 C evaporated milk + 1/2 C water
1 C skim milk
3 T powdered milk + 1 C water, add 2 T oil or butter if whole milk is required
non-dairy milks

For a thorough non-dairy resource check the wonderful web site Go Dairy-Free.

See my post, 14 Easy Substitutes for a Skinnier You, for more ideas.

Milk, evaporated

light cream or half and half
heavy cream
Thick Cashew Milk

Milk, sweetened condensed, 14-ounce can

1/3 C + 2 tbsp evaporated milk + 1 C sugar + 3 tbsp butter; heat until sugar and butter are dissolved
two 14-ounce cans of unsweetened coconut milk + 1/2 C of sugar; simmered for about 20-30 minutes or until volume is reduced by half
1 1/4 cup Thick Cashew Milk + 1 c coconut oil + 1/4 C honey or 1/3 C sugar + 1/2 t vanilla + pinch of salt, blended in a blender

Millet

orzo
barley
quinoa
brown rice

Molasses, in baking, 1 C

3/4 C white or brown sugar + 1/4 C liquid

Mushrooms

tofu with savory seasonings
peanut butter
olives
zucchini
sautéed celery

 

N

Nectarines

peaches

Nuts, in baking

seeds
bran
soy nuts, toasted and chopped

 

O

Oiling a pan

Sprinkle a large amount salt into a cold pan and rub the salt into the pan with a paper towel.  Pour off the salt, heat pan, and proceed as usual.

Okra

eggplant, texture will be very different

Onion, fresh diced, 1/2 C

2 T dried minced onion
1 T dried minced onion Note: May need to be reconstituted before adding to dry foods. Usually can be added directly to wet or moist foods.

Onion powder, 1 t

1 t granulated onion
1 T minced dried onions

Orange peel

tangerine peel
marmalade
lemon peel
lime peel

Oregano

marjoram
rosemary
thyme, fresh

 

P

Pancake syrup

fruit jam mixed with juice and heated to a low boil

See my post, Substituting Your Way to a Healthier You, for more ideas.

Paprika

turmeric with red or cayenne pepper
half the amount of No-Alarm Chili Powder

Parsley

chervil
tarragon

Parsley root

parsnip

Parsnips

parsley root
carrots

Passion fruit

pomegranates
pomegranates with apricot and grapefruit

Pasta, cooked, 4 C

Pasta, uncooked, 8 oz

Pattypan squash or summer squash

yellow crookneck squash
yellow straightneck squash
zucchini

Peaches

nectarines
cantaloupe

Peanut Butter

almond butter
cashew butter
pecan butter
sunflower butter

Pecans

hickory nuts
walnuts, in small amounts

Pimento

sweet red peppers, roasted and peeled

Pine nuts or pignoli

chopped walnuts
blanched, peeled, slivered almonds

Pink beans

pinto beans
red beans
kidney beans

Pinto beans

pink beans
red beans
kidney beans

Pita bread

flour tortilla
sandwich rounds

Polenta

cornmeal
grits

Potato starch

cornstarch

Note: Potato starch gelatinizes at a lower temperature than cornstarch, breaks down at a lower temperature, does not have as much holding power, and requires more time for the sauce to thicken and for the raw flavor of the starch to fade.

Prunes

dates
raisins
dried apricots

Pumpkin

acorn squash
butternut squash

 

Q

Quince

golden delicious apple
Bartlett pear

Quinoa

couscous
millet
brown rice

 

R

Raisins

currants
prunes
dates, finely chopped

Rice

barley
bulgur
couscous
millet
quinoa

Rice, risotto or arborio

short grain brown rice

Ricotta cheese

crumbled tofu

Rosemary

marjoram
oregano

 

S

Sage

rosemary
oregano

Savory

thyme

Semolina

farina
cream of wheat

Sesame seeds

finely chopped almonds
finely chopped almonds mixed with finely chopped sunflower seeds

Shallots

green onions (use more)

Shortening, 1 C melted

3/4 C oil

Snow peas

sugar snap peas

Sorrel

spinach with a little added lemon

Sour Cream, 1 C

Jennifer’s Kitchen Vegan Soy-Free Sour Cream
1 C plain yogurt
1 T lemon juice + enough evaporated milk to make 1 cup; let stand 5 minutes before using
1 T lemon juice + enough Thick Cashew Milk to make 1 cup; let stand 5 minutes before using
cottage cheese + 2 Ts milk + 1 T lemon juice; blended well
6 ounces cream cheese + 3 T milk
3/4 C sour milk + 1/3 C melted butter; for baking
1 C cottage cheese + 1/3 C buttermilk + 1 tbsp lemon juice; blended
Tofu Sour Cream Substitute
Cashew Sour Cream Substitute
Almond Sour Cream Substitute
Tofutti Sour Supreme

Sour Milk, 1 C

1 1/2 T lemon juice + enough milk to make 1 C

Soy Sauce, 1 T

Dissolve 1/2 t salt and 1/2 t molasses in 1 T water (scant)
Dissolve 1/4 t salt and 1/2 t molasses in 1 T brine from canned olives (scant)
Mix together 2 t juice from cooked black beans + 1 t lemon juice + 1/4 t sugar + 1/2 t salt (reduce salt if beans are salted)

Sugar, confectioner’s 1 C

Fine sugar (1 C) & cornstarch (1 Tbs.) – Fine sugar can be produced by running granulated sugar in a food processor with a metal blade until powdery.

Sugar, granulated 1 C

1 C light brown sugar, packed
1 3/4 C confectioner’s sugar
honey
maple syrup

Sugar, light brown, 1 C

1/2 C dark brown sugar + 1/2 C granulated sugar

Sugar, superfine

granulated sugar

See my post, Substituting Your Way to a Healthier You, for more ideas.

Sumac

lemongrass
lemon

Summer savory

thyme

Sweetened condensed milk, 14 ounce can

1/3 C + 2 tbsp evaporated milk + 1 C sugar + 3 tbsp butter; heat until sugar and butter are dissolved

two 14-ounce cans of unsweetened coconut milk + 1/2 C of sugar; simmered for about 20-30 minutes or until volume is reduced by half

1 1/4 cup Thick Cashew Milk + 1 c coconut oil + 1/4 C honey or 1/3 C sugar + 1/2 t vanilla + pinch of salt, blended in a blender

 

T

Tapioca, quick-cooking, for thickening, 1 T

1/2 T cornstarch
1 T flour

Tahini

natural peanut butter
ground sesame seeds

Tamarind

dried apricots and dates
chopped prunes and lemon juice

Tarragon

anise (use less)
Mexican mint marigold
chervil (use more)
parsley (use more)

Thyme

marjoram
oregano
savory
bay leaf

Tofu

cooked mashed or pureed white beans – for pureed mixture
pureed cooked rice – for pureed mixture
pureed cooked millet – for pureed mixture

Tomatillos

fresh green tomatoes plus lemon juice

Tomato juice

1 part tomato paste + 3 parts water; season with a little salt and sugar if desired.
1 part tomato sauce + 1 part water
fresh, ripe tomatoes peeled, seeded, and blended in blender; add salt and lemon juice to taste

Tomato Paste

tomato sauce, reduce other liquid in recipe
tomato puree, reduce other liquid in recipe

Tomato Puree

tomato sauce
1 part tomato paste + 1 part water

Tomato sauce, 2 C

2 cups tomato puree
3/4 C tomato paste + 1 C water

Tomato Soup (10-3/4 can)

Tomato sauce (1 C) & water (1/4 C)

Tomatoes, canned, 1 C

1 1/3 C chopped fresh tomatoes

Tortillas

pita bread, split

Turmeric

Turmeric is often just used for color and can be omitted from a recipe without negative results.

Turnips, for cooking

kohlrabi
rutabaga

Turnips, raw

jicama
radish

 

U

Ugli Fruit

grapefruit + sugar

 

V

Vinegar

lemon juice
grapefruit juice, in salads

Vinegar, balsamic

6 parts lemon juice + 1 part sweetener

 

W

White Beans

Great Northern beans
navy beans

Wheat flour

2 parts wheat flour + 1 part oat flour + 1 part fine cornmeal + 1 part almond flour

Wine, Red

red grape juice
cranberry juice

Wine, White

white grape juice
apple juice

Winter Squash

acorn squash
butternut squash
dumpling squash
gold nugget squash
kabocha squash
pumpkin
table queen squash
turban squash

Worcestershire sauce

3 T tomato puree + 1 t honey + 1 t lemon juice + 1/4 t salt + 1/4 t onion powder + 1/8 t garlic powder + 1/8 t blackstrap molasses

 

X

 

Y

Yams

sweet potatoes

Yeast

One cake yeast = one packet active dry yeast = 2 t active dry yeast
Yeast, compressed (3/5 oz.) = Active dry yeast (1/4 oz.)    From package
Yeast, compressed (3/5 oz.) = Loose active dry yeast (2-1/2 t.)

Cake yeast begins to work at 50° to 80° F; active dry yeast at 105° to 115°.

Yellow Finn Potatoes

2 parts white potatoes + 1 part sweet potatoes

Yogurt, Plain

sour cream
creme fraiche
buttermilk
heavy cream
mayonnaise in small amounts, especially salads or dips
milk & lemon juice (1 C milk per 1 Tbs. lemon juice)
WholeSoy yogurt
White Wave yogurt

 

Z

Zucchini

pattypan squash
yellow crookneck squash
yellow straightneck squash