Common Ingredient Substitutions
that will save you from your kitchen woes!
We’ve all been there, you start getting the necessary ingredients for a recipe out and discover that you ran out of (insert ingredient here). Rather than change your menu or make a desperate rush to the store, I’ve learned that I can make a substitution in a recipe by applying a little bit of knowledge and a lot of common sense Thereby, frustration can be averted. Generally, if an ingredient is similar in taste and acts similarly when it is cooked, it will make a decent substitute. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking.
Out of something? Make your own with this substitutions guide.
Ingredient |
Amount |
Substitution |
| Allspice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves |
| Apple Pie Spice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom |
| Arrowroot starch | 1 teaspoon | 1 tablespoon flour, OR 1 teaspoon cornstarch |
| Baking mix | 1 cup | 1 cup pancake mix OR 1 cup Easy Biscuit Mixture (see below) |
| Baking powder | 1 teaspoon | 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) |
| Baking Soda | N/A | There is no substitute |
| Beer | 1 cup | 1 cup nonalcoholic beer OR 1 cup chicken broth |
| Brandy | 1/4 cup | 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup |
| Bread crumbs | 1 cup | 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats |
| Broth: beef or chicken | 1 cup | 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth |
| Brown sugar | 1 cup, packed | 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar |
| Butter (salted) | 1 cup | 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt |
| Butter (unsalted) | 1 cup | 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard |
| Buttermilk | 1 cup | 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup |
| Cheddar cheese | 1 cup shredded | 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese |
| Chervil | 1 tablespoon chopped fresh | 1 tablespoon chopped fresh parsley |
| Chicken base | 1 tablespoon | 1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup |
| Chili Sauce | 1 Cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves, and dash of allspice |
| Chocolate(semisweet) | 1 ounce | 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1-ounce semisweet chocolate chips plus 1 teaspoon shortening |
| Chocolate (unsweetened) | 1 ounce | 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil |
| Cocoa | 1/4 cup | 1 (1-ounce) square unsweetened chocolate |
| Condensed cream of mushroom soup | 1 (10.75-ounce) can | 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup |
| Corn syrup | 1 cup | 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup |
| Cottage cheese | 1 cup | 1 cup farmer’s cheese OR 1 cup ricotta cheese |
| Cracker crumbs | 1 cup |
1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
|
| Cream (half and half) (10-12% fat) | 1 cup | 7/8 cup milk plus 1 tablespoon butter OR 1/2 cup coffee cream plus 1/2 cup milk OR 1 cup evaporated milk, undiluted. |
| Cream (heavy) (36-40% fat) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter |
| Cream (light) (20% fat) | 1 cup | 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter |
| Cream (Sour) | 1 cup | 7/8 cup buttermilk or sour milk OR 1 cup yogurt OR 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) OR 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using) OR 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together OR 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine. |
| Cream (whipped) | 2 cups | 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff OR for each cup cream use 2 cups pre-made whipped topping(a cup of cream whips up to be 2 cups) |
| Cream cheese | 1 cup | 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth |
| Cream of tartar | 1 teaspoon | 2 teaspoons lemon juice or vinegar |
| Crème fraiche | 1 cup | Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature |
| Egg | 1 whole (3 tablespoons or 1.7 oz) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water |
| Farmer’s cheese | 8 ounces | 8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained |
| Fats for baking | 1 cup | 1 cup applesauce OR 1 cup fruit puree |
| Flour– All-Purpose | 1 cup | 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It’s generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product. |
| Flour– All-Purpose for thickening | 1 Tbsp | 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot OR 1 Tbsp quick-cooking tapioca OR 1 Tbsp waxy rice or corn flour OR 2 Tbsp granular cereal OR 2 Tbsp browned flour OR 1 1/2 Tbsp whole wheat flour |
| Flour–Bread | 1 cup | 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets) |
| Flour–Cake | 1 cup | 1 cup all-purpose flour minus 2 tablespoons OR one part corn starch to seven parts all-purpose flour |
| Flour–Self-Rising | 1 cup | 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt |
| Garlic | 1 clove | 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe |
| Gelatin | 1 tablespoon, granulated | 2 teaspoons agar agar |
| Ginger–dry | 1 teaspoon | 2 teaspoons chopped fresh ginger |
| Ginger–fresh | 1 teaspoon, minced | 1/2 teaspoon ground dried ginger |
| Green onion | 1/2 cup, chopped | 1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots |
| Hazelnuts | 1 cup whole | 1 cup macadamia nuts OR 1 cup almonds |
| Herbs–fresh | 1 tablespoon chopped fresh | 1 teaspoon (chopped or whole leaf) dried herbs |
| Herbs–Italian Seasoning | 1 tsp | 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano |
| Herring | 8 ounces | 8 ounces of sardines |
| Honey | 1 cup | 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup |
| Hot pepper sauce | 1 teaspoon | 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar |
| Ketchup | 1 cup | 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar |
| Lard | 1 cup | 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter |
| Lemongrass | 2 fresh stalks | 1 tablespoon lemon zest |
| Lemon juice | 1 teaspoon | 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice |
| Lemon zest | 1 teaspoon | 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice |
| Lime juice | 1 teaspoon | 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice |
| Lime zest | 1 teaspoon | 1 teaspoon lemon zest |
| Macadamia nuts | 1 cup | 1 cup almonds OR 1 cup hazelnuts |
| Mace | 1 teaspoon | 1 teaspoon nutmeg |
| Margarine | 1 cup | 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt |
| Marshmallows, Miniature | 1 cup | 10 large marshmallows |
| Mayonnaise | 1 cup | 1 cup sour cream OR 1 cup plain yogurt |
| Milk, buttermilk or sour | 1 cup | 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes OR 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar OR 1 cup yogurt (plain) |
| Milk, Evaporated | 1 cup | 1 cup light cream |
| Milk, skim | 1 cup | 1/3 cup instant nonfat dry milk plus 7/8 cup water |
| Milk, sweetened condensed | 1 cup | Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set the pan in a bowl of hot water to dissolve sugar. |
| Milk, sweetened condensed | 14 oz can | 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, frequently stirring, until thickened, about 20 minutes |
| Milk–whole | 1 cup | 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water OR 1/2 cup evaporated milk plus 1/2 cup water; 1 cup skim, 2% or reconstituted dry milk OR 1 cup soy or almond milk OR 1 cup fruit juice or potato water in baking OR 1 cup water plus 1 1/2 tsp butter in baking OR 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp) |
| Mint–fresh | 1/4 cup chopped | 1 tablespoon dried mint leaves |
| Molasses | 1 cup | Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar |
| Mustard–prepared | 1 tablespoon | Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar |
| Onion | 1 cup, chopped | 1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder |
| Orange juice | 1 tablespoon | 1 tablespoon other citrus juice |
| Orange zest | 1 tablespoon | 1/2 teaspoon orange extract OR 1 teaspoon lemon juice |
| Parmesan cheese | 1/2 cup, grated | 1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese |
| Parsley | 1 tablespoon chopped fresh | 1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley |
| Pasta (substituting one for another) | 4 cups COOKED | 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta OR Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles. |
| Pepperoni | 1 ounce | 1-ounce Salami |
| Pumpkin Pie Spice | 1 teaspoon | 1/2 teaspoon cinnamon, 1/4 ground teaspoon ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg |
| Raisin | 1 cup | 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes |
| Rice–white | 1 cup, cooked | 1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice |
| Ricotta | 1 cup | 1 cup dry cottage cheese OR 1 cup silken tofu |
| Rum | 1 tablespoon | 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon |
| Saffron | 1/4 teaspoon | 1/4 teaspoon turmeric |
| Salami | 1 ounce | 1-ounce pepperoni |
| Semisweet chocolate chips | 1 cup | 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit |
| Shallots, chopped | 1/2 cup | 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion |
| Shortening | 1 cup | 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe OR In baking only ½ cup of applesauce or prune puree |
| Sour cream | 1 cup | 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter |
| Sour milk | 1 cup | 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken |
| Soy sauce | 1/2 cup | 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water |
| Stock–beef or chicken | 1 cup | 1 cube beef or chicken bouillon dissolved in 1 cup water |
| Sugar, Confectioners’ or Powdered | 1 cup | 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery. |
| Sugar, White | 1 cup | 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup |
| Tomato Juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water |
| Tomato Soup | 10 3/4 ounce can | 1 cup tomato sauce plus 1/4 cup water |
| Vegetable oil–for baking | 1 cup | 1 cup applesauce OR 1 cup fruit puree |
| Vegetable oil–for frying | 1 cup | 1 cup lard OR 1 cup vegetable shortening |
| Vinegar | 1 teaspoon | 1 teaspoon lemon or lime juice OR 2 teaspoons white wine |
| Wine | 1 cup | 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water |
| Yeast-active dry | 1 (.25-ounce) package | 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast |
| Yogurt | 1 cup | 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk |
Do you have a go-to substitution that you use in a pinch?
Please share it. I would love to add it to the list.
Easy Biscuit Mixture
“Use as you would a baking mix. The possibilities are endless!”
INGREDIENTS:
|
2-1/2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
|
1/2 teaspoon salt
1/2 cup shortening
|
DIRECTIONS:
| 1. | In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. |
| 2. | Store in an airtight container for up to 6 weeks. |
These are all pretty cool alternatives. You really know a lot of substitutes. Now I have a good reference and guide to go back to.
With such a long list, I keep the post bookmarked for easy reference. Yes, I have to refer to it once in a while. 🙂
This looks really useful post I am going to save it for my future use.
I had to refer to it the other day for a substitute.
I love that this list is so extensive! I love using yogurt for sour cream for sure too!
Leah, Thank You for Lovin our exstensive listing, we try our Best! I’m Lovin the fact you use Yogurt for Sour Cream! And for that Leah, You have earned 1, You Rock Girl!!!
This list is the perfect cooking resource! I’d love to have this as a printable document to add to my recipe binder.
Shaunette,I agree with you, have you considered printing it out in full size and applying it to your Spice Rack or Fridge or simply pinning it if you don’t have a printer?
This is awesome – definitely wish I had this list to refer time numerous times when I found myself running to the store to grab something! Thanks for sharing
Kaitlynn, you are very welcome! Now do what I did and simply print out the list and apply a liberal amount of Super Glue then adhere to the front of fridge so you don’t lose it. lol jus kiddin Girl!
I always tried using a banana instead of an egg, and the result was a cake or pancake which was too moist. I will try doing it this way, with half of a banana and baking powder. Thanks!
See, isn’t Cool Learning Something New? Thank you for your Sincere Comment! It makes me Smile.
As a food blogger, this is a super helpful resource. I’ll be referring to it often!
Rach, Thank You for Complimenting, as a Blogger you know there is so much Blah, Blah, Blah! I am Happy this list is something you can use! Keep Bloggin And Rockin!! M
This is a wonderful ingredient substitution guide. I’ll pin it. Thank you!
Yonca, may I suggest that you print it out and apply the list to your fridge, as you know well, outta sight outta mind! lol
This is so helpful! Sometimes I’ll get a craving for something and I won’t have the exact right ingredients, so it’s nice to know the substitutions!
Krysten, me too! You should print it out and Super Glue the list to your fridge like I did! lol Just Kidding. As always Krysten, I appreciate your interaction and support Thank You, You already know you Rock Girl!!
That’s a really good idea and very useful. We always seem to be running out of things I need for recipes and no one tells me.
Melanie, may I suggest printing the list and applying it to your Fridge Art Gallery! lol Thank You for commenting.
This is a nice ingredient substitution guide. We should note it down.
Sarah, I think it’s worthy of Fridge Door display!! lol
This is a very helpful list. I remember this was thought to us back in grade school, and since I don’t cook I forgot most of them.
Wow Blair, with a name like Villanueva you should be an amazing cook! Jus Sayin. Thank You for commenting.
i never used shortening in my life. i also didnt think you can use lemon to replace vinegar!
Kiwi, I must say, having never used shortening in your life is pretty Cool!! As always Kiwi, Thank You Girl!
oh that is SO SO COOL!!! I LOVE THE LIST…Bookmarking it for future reference, thanks a lot.
Chadman, Thank You! You are the BOMB! You always bring an unexpected Smile to My Face! Don’t forget about the Bookmark my dude!
This is a list that needs to go on my fridge. So many times I start baking only to find out that I am out of an ingredient.
Tara, that sucks, I think you have a Good Idea to prevent failure in the future.
I will have to print this out. This list would come in handy when I run out of an ingredient.
Amber, I think that is a Great Idea! Just Don’t forget to follow through and Rock It Girl!
This is a good reference. It never fails that there’s something I’m out of when I’m in the middle of a recipe.
Nice guide, good to know of many alternatives. I heard of the chia seed substitute egg hack
This is so awesome, thank you so much for sharing this! I am always looking up substitutes when I do not have an ingredient for something! I bookmarked this for those occasions. 🙂