Common Ingredient Substitutions

The immediate panic that sets in when you are elbow deep in cooking a dish and realize you are missing a key ingredient… we’ve all been there. But here, we’re not locked-in to recipes. We like to get a little creative. See the key to successful substitutions is knowing how to balance flavors and textures. A different texture - or a unique combination of ingredients you may have turned your nose to before, can potentially elevate your dish to something mind-blowing. Next time you find yourself missing an ingredient, think of it as an opportunity to experiment and expand your culinary repertoire, not throw in the towel.

I’ve included a common ingredient substitution guide below for future reference:

Milk

Substitution: Almond milk, soy milk, or full-fat coconut milk

Ratio: 1 cup milk = 1 cup substitute

Note: For baking, avoid light or low-fat substitutes, as they may affect the texture of the final product.

Eggs

Substitution: Applesauce (1/4 cup per egg), mashed bananas (1/2 banana per egg), or flaxseed meal + water (1 tbsp flaxseed + 2.5 tbsp water per egg)

Ratio: 1 egg = 1/4 cup applesauce or 1/2 mashed banana or 1 tbsp flaxseed meal + 2.5 tbsp water

Note: Use flaxseed meal mixture for moisture and leavening balance in baked goods. For savory dishes, adjust additional leavening agents.

Butter

Substitution: Olive oil, vegetable oil, or coconut oil

Ratio: 1 cup butter = 3/4 cup oil or 1 cup coconut oil

Note: Keep in mind that oil-based substitutions may alter the flavor profile, especially with coconut oil. Reduce liquid in the recipe slightly to avoid excess moisture.

Flour

Substitution: Almond flour, whole wheat flour, or gluten-free flour blend

Ratio: 1 cup all-purpose flour = 1 cup almond or whole wheat flour, or 1 cup gluten-free blend

Note: Gluten-free blends often require xanthan gum or similar binding agents for structure. Whole wheat flour may add a nutty flavor, so adjust other flavors accordingly.

Sugar

Substitution: Honey, maple syrup, brown sugar

Ratio: 1 cup sugar = 3/4 cup honey or maple syrup or 1 cup brown sugar

Note: Keep in mind that liquid sweeteners may alter the consistency, so reduce liquid in the recipe slightly. Brown sugar has a richer, more molasses-like flavor compared to white sugar.

Vinegar

Substitution: Lemon juice, lime juice

Ratio: 1 tbsp vinegar = 1 tbsp lemon or lime juice

Note: Vinegar adds acidity, so use lemon or lime for a similar tangy flavor. Lemon and lime will also add a fresh, citrusy note to your dish.

Herbs and Spices

Substitution: Fresh herbs can be swapped with dried (1 tbsp fresh = 1 tsp dried), and spices can often be interchanged based on taste

Note: Adjust ratios as dried herbs and spices are more concentrated. If using a substitute, start with half the amount, then adjust to taste.