Recipe substitutions are a must-have item for anyone who cooks or bakes. You’ve probably experienced this scenario before: just as you start your recipe, you realize you’re missing an ingredient. Fear not.
When I’m cooking, the replacement I use the most is the buttermilk substitute recipe of using lemon juice or vinegar to create the sour milk. Another common sought-after swap is an egg substitute for baking (try applesauce!). Who knew there were so many options available now!
Here’s a go-to list of every imaginable recipe substitution, including our helpful substitution chart for cooking so you can keep cooking and still have a tasty dish to serve. Browse our kitchen appliance deals so you can upgrade your cooking tools. Your budget will like this content, too:
- Food coupons
- Storage deals
- Cleaning supply coupons
To get the best deals on all the ingredients you need, download the free Krazy Coupon Lady app for alerts and savings tips. Want the best kitchen-related deals to come to you? Text DEALS to 57299 and be the first to know about the hottest deals each day.
Comment with your favorite recipe substitutions!
1. Baking Recipe Substitutions
Keep in mind when you substitute one ingredient for another in a recipe, chances are it might change the taste or the texture of what you’re baking. Use these substitutions only when you have to.
Get the free printable for Baking Recipe Substitutions here!
Allspice
- 1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon cloves OR
- 1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon cloves
Arrowroot Starch
1 teaspoon: substitute 1 tablespoon flour OR 1 teaspoon cornstarch OR 1 teaspoon tapioca starch
Baking Powder
1 teaspoon: substitute 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
Baking Soda
1 teaspoon: substitute 3 teaspoons baking powder
Butter – Salted
- 1 cup: substitute 1 cup margarine
- 1 cup: substitute 1 cup shortening + 1/2 teaspoon salt
- 1 cup: substitute 3/4 cup vegetable oil + 1/2 teaspoon salt
- 1 cup: substitute 1 cup of solid coconut oil + 1/2 teaspoon salt
- 1 cup: substitute 1/2 cup of unsweetened applesauce
Butter – Unsalted
- 1 cup: substitute 1 cup margarine
- 1 cup: substitute 1 cup shortening
- 1 cup: substitute 3/4 cup vegetable oil
- 1 cup: substitute 1 cup of solid coconut oil
- 1 cup: substitute 1/2 cup of applesauce
Buttermilk
1 cup: substitute 1 cup yogurt OR 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup
Chocolate – Semisweet
1 ounce: substitute 3 leveled tablespoons unsweetened cocoa powder + 3 tablespoons sugar + 1 tablespoon butter, margarine, or shortening
Chocolate – Unsweetened
1 ounce: substitute 3 leveled tablespoons unsweetened cocoa powder + 3 tablespoons granulated sugar + 1 tablespoon shortening, vegetable oil, or melted butter
Cocoa Powder
1/4 cup: substitute 1 ounce square unsweetened chocolate or hot chocolate mix
Corn Syrup
- 1 cup: substitute 1 cup white sugar + 1/4 cup warm
- 1 cup: substitute 1 cup light molasses
- 1 cup: substitute 1 cup honey
Cream – Half and Half
1 cup: substitute 7/8 cup milk + 1 tablespoon butter OR mix 1/2 cup whole milk + 1/2 cup heavy cream
Cream – Heavy
1 cup: substitute 1 cup evaporated milk OR 3/4 cup milk + 1/4 cup unsalted melted butter
Cream Cheese
1 cup: substitute 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of Tartar
1/4 teaspoon: 1/2 teaspoon lemon juice
Egg
- 1 egg: substitute 2 tablespoons flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk or soy milk).
- 1 egg: substitute 3 tablespoons mayonnaise
- 1 egg: substitute 1 tablespoon ground flaxseed + 3 tablespoons warm water; let sit 5 – 10 minutes before using
- 1 egg: substitute 1 tablespoon chia seed + 1/3 cup water; let sit 15 minutes
- 1 egg: substitute 3 tablespoons of aquafaba
- 1 egg: substitute 1/4 cup mashed avocado
- 1 egg: substitute 1/4 cup unsweetened plain applesauce
- 1 egg: substitute 1/4 cup mashed banana
- 1 egg: substitute 1/4 cup pureed silken tofu
Evaporated Milk
1 cup: boil 2 1/4 cups regular milk down until it becomes 1 cup
Flour – Cake
1 cup: substitute 1 cup all-purpose flour (minus 2 tablespoons) + 2 tablespoons cornstarch
Flour – Self Rising
1 cup: substitute 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt
Hazelnuts
1 cup whole: substitute 1 cup almonds, macadamia nuts, OR cashew nuts
Honey
- 1 cup: substitute 1 1/4 cup white sugar + 1/3 cup water
- 1 cup: substitute 1 cup maple syrup
- 1 cup: substitute 1 cup brown rice syrup
- 1 cup: substitute 1 cup barley malt syrup
- 1 cup: substitute 1 cup corn syrup
- 1 cup: substitute 1 cup molasses
- 3/4 cup: substitute 1 cup of brown sugar
Lemon Juice
1 teaspoon: substitute 1 teaspoon lime juice OR 1 teaspoon white wine OR 1/2 teaspoon apple cider vinegar
Lemon Zest
1 teaspoon: substitute 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime Juice
1 teaspoon: substitute 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime Zest
1 teaspoon: substitute 1 teaspoon lemon zest
Macadamia Nuts
1 cup: substitute 1 cup almonds, Brazil nuts, cashew nuts, or walnuts
Milk – Whole
1 cup: substitute 1/2 cup evaporated milk + 1/2 cup water OR 1 cup nonfat milk or reconstituted nonfat dry milk + 2 teaspoons butter or oil
Molasses
1 cup: substitute 1 cup dark corn syrup, honey, or maple syrup OR 3/4 cups firmly packed brown sugar OR 3/4 cups sugar + 1/4 cup water
Orange Juice
1 tablespoon: substitute 1 tablespoon any other citrus juice like lemon, lime, or grapefruit. The final flavor will obviously lean toward the substituted flavor.
Orange Zest
1 tablespoon: substitute 1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Pumpkin Pie Spice
1 teaspoon: substitute 1/2 teaspoon cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground nutmeg
Raisins
- 1 cup: substitute 1 cup dried currants
- 1 cup: substitute 1 cup dried cranberries
- 1 cup: substitute 1 cup chopped dates
- 1 cup: substitute 1 cup chopped pitted prunes
Shortening
1 cup: substitute 1 cup butter OR 1 cup margarine and remove 1/2 teaspoon salt from recipe
Sugar – Dark Brown
1 cup: substitute 1 cup granulated sugar + 2 tablespoons molasses or 1 cup light brown sugar
Sugar – Light Brown
1 cup: substitute 1 cup granulated sugar + 1 tablespoon molasses or 1 cup dark brown sugar
Sugar – White
1 cup: substitute 1 cup brown sugar OR 3/4 cup honey. Honey adds a lot of moisture, so reduce other liquids in the recipe by a 1/2 cup for every 1 cup of honey added.
Vegetable Oil
- 1 cup: substitute 1 cup applesauce
- 1 cup: substitute 3/4 to 1 cup fruit puree
- 1 cup: substitute 1 cup canola, peanut, safflower, or grapeseed oil
Yogurt
1 cup: substitute 1 cup sour cream OR 1 cup buttermilk
2. Everyday Ingredient Recipe Substitutions
Just as with baking, the taste and texture might change, but with the following recipe substitutions, the overall dish is still acceptable.
Get the free printable for Everyday Ingredient Recipe Substitutions here!
Broth – Beef or Chicken
- 1 cup: substitute 1 bouillon cube + 1 cup boiling water
- 1 cup: substitute 1 tablespoon soy sauce and enough water to make 1 cup
- 1 cup: substitute 1 cup vegetable broth
- 1 cup: substitute 1 cup dry white wine
- 1 cup: substitute 1 cup water + 1 tablespoon of salted butter
Cheddar Cheese
1 cup shredded: substitute 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil
1 tablespoon chopped fresh: substitute 1 tablespoon chopped fresh parsley
Condensed Cream of Mushroom Soup
- 1 can: substitute 1 can condensed cream of celery, cream of chicken, OR golden mushroom soup
- 1 can: substitute 1 cup of broth and milk a little at a time, stirring constantly; then stir in mushrooms and bring sauce to a gentle boil. Stir until sauce thickens.
Cornstarch
- 1 tablespoon: substitute 2 tablespoons all-purpose flour
- 1 tablespoon: substitute 1 tablespoon potato starch
- 1 tablespoon: substitute 2 tablespoons tapioca flour
- 1 tablespoon: substitute 2 tablespoons arrowroot flour
Cottage Cheese
1 cup: substitute 1 cup plain Greek yogurt, ricotta cheese, sour cream, kefir, heavy whipping cream, feta cheese, mascarpone, goat cheese, or mozzarella cheese. Tofu and hummus are non-dairy substitutes with similar nutrients.
Garlic
1 clove: substitute 1/4 teaspoon garlic powder OR 1/2 teaspoon garlic flakes OR garlic chives
Ginger – Dry
1/4 teaspoon: substitute 1 tablespoon fresh ginger for every 1/4 tsp of ground ginger. Make sure to mince it fine so it doesn’t overpower your recipe OR use an equal amount of allspice, cardamom, cinnamon, mace, or nutmeg.
Ginger – Fresh
1 tablespoon: substitute 1/4 teaspoon of ground ginger
Green Onion
1/2 cup chopped: substitute 1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Herbs – Fresh
1 tablespoon fresh: substitute 1 teaspoon dried herbs (chopped or whole leaf)
Hot Pepper Sauce
1 teaspoon: substitute cayenne pepper powder (sprinkle to taste) OR red pepper flakes OR 3/4 teaspoon cayenne pepper + 1 teaspoon vinegar
Ketchup
1 cup: substitute 1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar
Onion
- 1 cup: substitute 1 cup chopped green onions
- 1 cup: substitute 1 cup chopped shallots
- 1 cup: substitute 1 cup chopped leeks
- 1 cup: substitute 1/4 cup dried minced onion
- 1 cup: substitute 1/4 cup onion powder
Parmesan Cheese
- 1/2 cup grated: substitute 1/2 cup grated Asiago cheese
- 1/2 cup grated: substitute 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated: substitute 1/2 cup Grana Padano
- 1/2 cup grated: substitute 1/4 cup nutritional yeast
Rice – White
- 1 cup: substitute 1 cup cooked barley
- 1 cup: substitute 1 cup cooked bulgur
- 1 cup: substitute 1 cup cooked brown or wild rice
- 1 cup: substitute 1 cup cooked quinoa
- 1 cup: substitute 1 cup cooked cauliflower/broccoli rice
- 1 cup: substitute 1 cup cooked farro
- 1 cup: substitute 1 cup cooked couscous
Ricotta
1 cup: substitute 1 cup cottage cheese OR 1 cup silken tofu (mashed)
Sour Cream
- 1 cup: substitute 1 cup plain yogurt
- 1 cup: substitute 1 cup creme fraiche
- 1 cup: substitute 1 cup Mexican crema
- 1 cup: substitute 1 cup full-fat coconut milk + 1 tablespoon lemon juice or vinegar
- 1 cup: substitute 1 cup evaporated milk + 1 tablespoon vinegar
- 1 cup: substitute 1 cup cottage cheese mixed in blender + 2 tablespoons milk + 1 tablespoon lemon juice
- 1 cup: substitute 6 ounces cream cheese + 1 tablespoon water, milk, or buttermilk
Soy Sauce
- 1/2 cup: substitute 1/4 cup Worcestershire sauce + 1 tablespoon water
- 1/2 cup: substitute 1/2 cup tamari (which is gluten free soy sauce)
- 1/2 cup: substitute liquid aminos
- 1/2 cup: substitute fish sauce
- 1/2 cup: substitute miso paste (dilute in warm liquid)
Vinegar
1 teaspoon: substitute 1 teaspoon lemon or lime juice OR 2 teaspoons white wine
3. Alcohol Substitutions
Whether it’s beer, wine, or liquor, alcohol is known to bring out the flavor in food. But if you don’t have any or just don’t want to use alcohol, here are some excellent substitutes.
Get the free printable for Alcohol Substitutions here!
Beer – Light
1 beer: substitute equal amounts chicken broth, ginger ale, white grape juice, OR white wine
Beer – Dark
1 beer: substitute beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, OR co*ke (If you’re tenderizing meat or making a bread recipe, it’s recommended to use the soda option.)
Rum
- 1 tablespoon: substitute 1 tablespoon brandy, bourbon, OR cognac
- 1 tablespoon: substitute 1 tablespoon water
- 1 tablespoon: substitute 1 tablespoon white grape juice
- 1 tablespoon: substitute 1 tablespoon pineapple juice
- 1 tablespoon: substitute 1 tablespoon apple juice OR apple cider
- 1 tablespoon: substitute 1 tablespoon syrup flavored with rum extract
- 1 tablespoon: substitute 1 tablespoon molasses + almond extract
Wine
- 1 cup: substitute 1 cup chicken broth
- 1 cup: substitute 1 cup beef broth
- 1 cup: substitute 1/2 cup white wine vinegar + 1/2 cup of water
- 1 cup: substitute 1 cup apple juice + 2 teaspoons vinegar OR lemon juice
- 1 cup: substitute 1 cup water
- 1 cup: substitute 1 cup ginger ale
4. Healthy Ingredient Substitutions
Creating healthier meal options isn’t as hard as some might think. A few simple tweaks here and there can save you both fat and calories.
Get the free printable for Healthy Substitutions here!
Bread Crumbs
- 1 cup: substitute 1 cup rolled oats. By doing this you’re cutting the calories in half and adding extra fiber.
- 1 cup: substitute 1 cup ground whole wheat croutons
- 1 cup: substitute 1 cup whole grain chips
- 1 cup: substitute 1 cup whole wheat saltine crackers
- 1 cup: substitute 1 cup whole wheat pretzels
Butter
1 cup: substitute 1 cup prune puree. Doing this cuts the calories in half, eliminates most of the fat, and adds fiber. Try a DIY method by blending 3/4 cup of pitted prunes with 1/4 cup hot water until smooth.
Buttermilk
1 cup: substitute 1 tablespoon of white vinegar or lemon juice + enough milk to measure 1 cup. Stir and then let stand for 5 minutes.
Cream
1 cup: substitute equal amount of pureed sweet potato. You still get a rich flavor, but with the sweet potato at 130 calories compared to a 1/2 cup of cream at 400 calories, you tell us which is the better option.
Cream Cheese
1 cup: substitute low-fat cottage cheese. Use a food processor to get the lumps out. Not only will you not be able to tell the difference, but you’ll eat less fat, fewer calories, and more protein this way.
Eggs
1 egg: substitute 1/3 cup mashed banana. You’ll cut fat in the recipe from 5 grams to only 1 gram.
Flour
1 cup: substitute 1 cup black bean puree (rinse and drain beans before pureeing). This is a good option for those who are gluten-free, and you’ll cut out up to 200 calories. Since the color will change, try this in a cake or brownie recipe.
Mayonnaise
1 cup: substitute 1 cup plain Greek yogurt. The difference in calories is amazing. Even light mayo has 3 times the calories and 11 times the fat of Greek yogurt.
Oil
1 cup oil: substitute 1 cup unsweetened applesauce. You’ll cut 100 calories. Using applesauce adds a nice consistency and a hint of sweetness without the extra fat.
Sugar
1 cup: substitute half the sugar if you’re making baked goods and add vanilla, nutmeg, OR cinnamon to intensify the sweetness.
5. Measurements
Always check your recipe. There’s a big difference between a fluid ounce and a dry ounce.
- Fluid ounces equal volume measurement.
- Dry ounces equal weight measurement
Get the free printable for Liquid and Dry Measurements here!
Liquid (Fluid or Volume) Measurements
A pinch = 1/16 teaspoon or less
1 tablespoon = 3 teaspoons = 1/2 fluid ounces
1/4 cup = 4 tablespoons = 2 fluid ounces
1/8 cup = 2 tablespoons = 1 fluid ounce
1/3 cup = 5 tablespoons + 1 teaspoon = 2 2/3 fluid ounces
1/2 cup = 8 tablespoons = 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons = 5 1/3 fluid ounces
3/4 cup = 12 tablespoons = 6 fluid ounces
7/8 cup = 14 tablespoons = 7 fluid ounces
1 cup = 16 tablespoons = 8 fluid ounces or 1/2 pint
2 cups = 32 tablespoons = 16 fluid ounces or 1 pint
4 cups = 1 quart (or 2 pints) = 32 fluid ounces
16 cups = 1 gallon (128 fluid ounces)
1 pint = 32 tablespoons = 2 cups = 16 fluid ounces
8 pints = 1 gallon or 128 fluid ounces
1 quart = 2 pints = 4 cups = 32 fluid ounces
1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces
Dry (Weight) Measurements
1 ounce = 28 grams
2 ounces = 56 grams
3 ounces = 85 grams
4 ounces = 113 grams = 1/4 pound
8 ounces = 226 grams = 1/2 pound
12 ounces = 340 grams = 3/4 pound
16 ounces = 454 grams = 1 pound
32 ounces = 907 grams = 2 pounds
