Ingredient Substitution Guide
The goal of this guide to popular ingredient substitutions is to give you the freedom to choose. Instead of running to the store (or refuse the prescription), you should feel confident and go cooking with these ingredient substitutes. The final appearance, taste, and texture of the dish may change (especially for baking), but if you combine these suggestions with your intuition and taste buds, you can create something even better than the original recipe. Tips for substituting baking ingredients, dairy, eggs, herbs, and spices see the end of this guide.
(Note: All proposed substitutions are one-to-one unless otherwise stated.)
Annatto (powder): turmeric and paprika in equal quantities.
Anchovies: spiced salted sprat, Asian fish sauce or Worcestershire sauce.
Peanut butter: sunflower paste, almond paste and any other nut paste.
Arrowroot (starch): Replace 1 teaspoon with 1 tablespoon of wheat flour or 1 teaspoon of corn or potato starch.
Basil: Tarragon, oregano, or thyme. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Balsamic vinegar: For 1 tablespoon, mix 1 tablespoon of white wine vinegar and 1/2 teaspoon of granulated sugar, brown sugar or honey.
Sweet potato (puree): pumpkin puree with potato puree in equal parts.
White wine (dry): bone broth or vegetable broth. Alternatively, add a little lemon juice or a small amount of vinegar to the water.
White wine vinegar (6%): red wine vinegar, apple cider vinegar, or distilled white vinegar (6%).
Bok choy (Chinese cabbage): can be replaced with Chinese or Savoy cabbage, alternatively spinach or Swiss chard.
Vanilla extract: vanilla sugar in a ratio of 1:3, vanillin (for 1 teaspoon (5 ml.) extract is 1/10 teaspoon (0.5 gr.) vanillin), maple syrup, bourbon, brandy or rum.
Cream of tartar (Potassium hydrogen tartrate): lemon juice.
Marsala Wine: Madeira, port, or sherry. Alternatively, white wine with added brandy.
Worcestershire sauce: For 1 tablespoon, mix 2 teaspoons of soy sauce, 1/4 teaspoon of lemon juice or vinegar (6%), 1/4 teaspoon sugar and a little hot sauce.
Garam masala: For 1 teaspoon, mix 3/4 teaspoon of ground cumin and 1/4 teaspoon of allspice, pumpkin spice or apple pie.
Gruyere: Mature hard cheeses such as Emmental, Jarlsberg, mature Cheddar or Fontina.
Dijon mustard: hot brown mustard, honey mustard, or coarse whole grain mustard. Alternatively, for 2 tablespoons, mix 1 tablespoon dry mustard, 1 tablespoon mayonnaise, 1 teaspoon distilled vinegar (6%), 1 teaspoon of water and a pinch of sugar.
Allspice: For 1 teaspoon, mix 3/4 teaspoon of ground cinnamon, a pinch of ground cloves and a pinch of grated nutmeg.
Heavy whipping cream: (except whipping) Drinking cream (10%). Alternatively, for every 1 cup, mix 3/4 cup of milk (4-6%) and 4 tablespoons melted butter.
Heavy cream (33%): (except whipping) Coconut milk or unsweetened coconut cream.
Yogurt (Greek and simple): sour cream or creme fraiche.
Cayenne pepper: twice as much crushed red pepper flakes.
Cocoa powder (not alkalized): For 3 tablespoons, mix 3 tablespoons of natural cocoa powder and 1/8 teaspoon of baking soda.
Cardamom (ground): ground cinnamon or half a ground clove.
Cilantro: Parsley, basil, or a combination. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Coconut oil: for all dishes (except for baking): unsalted butter, avocado oil, nut oils, or extra virgin olive oil.
Coriander (ground or whole): ground or whole cumin.
Brown sugar (light and dark): turbinado or muscovado sugar. Alternatively, for 1 cup, mix 1 cup granulated sugar with 2-3 tablespoons of molasses. (The resulting baked goods may be crispier and sweeter.)
Kosher salt (coarse salt): For every 1/2 teaspoon use 1/4 teaspoon of iodized (dining room) salt.
Red wine vinegar: apple cider vinegar, white wine vinegar, or distilled white vinegar.
Crème fraîche: sour cream or Greek yogurt.
Xanthan Gum: For 1 tablespoon, mix 2.5 teaspoons of hot water and 1/2 teaspoon of chia seeds or ground flax seeds; let stand for a couple of minutes until thickened.
Cornstarch: Best for all substitutes, including puddings, custards, sauces, and batters: For 1 tablespoon, use 1 to 1.5 tablespoons of arrowroot, 2 teaspoons of potato starch, or 2 teaspoons of rice flour. Best for breading and frying: For 1 tablespoon, use 3 tablespoons of all-purpose flour.
Corn syrup (light and dark): for baking (except for sweets): honey, agave, brown rice syrup, cane syrup, maple syrup or golden syrup (golden syrup). Alternatively, to make 1 cup light corn syrup, combine 1 cup sugar and 1/4 cup hot water. For candy: brown rice syrup or light molasses.
Cumin (ground) or cumin: taco seasoning, chili powder or ground coriander.
Sesame oil: any nut butter. Alternatively, for 1 cup, toast 1/4 cup white sesame seeds and let them soak in 1 cup neutral oil (vegetable or grape) for 2 hours; strain before using. Store in the refrigerator for up to 1 week.
Chicken broth: Vegetable or beef broth. Alternatively, you can use water seasoned with a small amount of soy sauce, bouillon cubes, or bouillon granules, or just water if the recipe calls for 1 cup or less.
Lemon juice: orange juice or lime juice.
Shallots: red onion or white parts of green onions.
Marjoram: Sage, thyme, summer savory, or basil. Alternatively, use half the amount of oregano. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Margarine (confectionery fat): unsalted butter or coconut butter.
Honey: maple syrup, light or dark corn syrup.
Mirin (sweet rice wine): For 1 tablespoon, mix 1 tablespoon of white wine, dry sherry, or rice vinegar with 1/2 teaspoon of sugar.
Milk: Yogurt or sour cream, diluted with water to a runny consistency.
Premium flour: For 1 cup, mix 1/2 cup bread flour and 1/2 cup cake flour (flour with a lower gluten content).
Cake flour: For 1 cup, measure out 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of starch.
Nutmeg (ground): ground mace (mace), allspice or pumpkin pie spiceAlternatively, half the amount of ground cinnamon or ground cloves.
Oregano: Thyme or basil. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Breadcrumbs: Crushed crackers, crushed pretzels, or crushed potato chips. Alternatively, use 1/2 cup of breadcrumbs and grind 1 slice of bread in a food processor.
Paprika: chili powder.
Parmesan: Pecorino Romano
Molasses (molasses): dark corn syrup, maple syrup, or honey. Alternatively, for every 1 cup of molasses, mix 3/4 cup brown sugar (preferably dark) or 3/4 cup granulated sugar with 1/4 cup hot water.
Buttermilk: For baking: For 1 cup of whole, low-fat, or skim milk, combine 1 cup with 1 tablespoon of lemon juice, white distilled vinegar, or white wine vinegar. For baking, dishes like mashed potatoes, and salad dressings, combine plain yogurt, sour cream, or kefir with enough milk or water to make a thin, creamy consistency.
Parsley: Basil, chervil, or celery leaves. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Drinking cream (10%): For 1 glass, mix incomplete glass of whole milk (4-6%) and 1 tablespoon melted butter. Alternatively, combine 3/4 cup whole milk and 1/4 cup heavy cream (33%).
Baking soda: For 1 teaspoon use 3 teaspoons of baking powder.
Chili powder: For 1 tablespoon, combine 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and a pinch of cayenne pepper (as desired).
Baking powder: For 1 teaspoon, mix 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda.
Vegetable oil: Canola oil, olive oil, avocado oil, melted and cooled coconut oil, or ghee.
Rice vinegar or rice wine vinegar: For 1 tablespoon, mix 1 tablespoon of apple cider vinegar or white wine vinegar with 1 teaspoon of sugar.
Rosemary: Thyme. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Fish sauce: soy sauce or Worcestershire sauce.
Self-rising flour: For 1 cup, mix 1 cup of premium flour, 1.5 teaspoons of baking powder and 1/4 teaspoon of fine salt.
Granulated sugar: Light or dark brown sugar, pressed into a measuring cup. Alternatively, turbinado or demerara sugar, finely ground in a food processor.Baked goods may be more moist and less sweet.)
Condensed milk without sugar (7.8% fat) or concentrated milk: For all dishes (except for baking): milk (4-6%), drinking cream (10%), heavy cream (33%) and dry milk (26%), dilute with water to the fat content of condensed milk.
Butter: For baking: Greek yogurt, applesauce, or flavorless vegetable oil. Not for baking: canola oil, vegetable oil, olive oil, coconut oil, or ghee.
Cream cheese or cream cheese: Cottage cheese, Neuchâtel. Alternatively, pureed and strained cottage cheese or ricotta, mixed with a pinch of salt and a little lemon juice. (Because these cheeses do not contain stabilizers like cream cheese, some curdling and separation may occur.)
Sour cream: plain yogurt, Greek yogurt, or crème fraîche.
Soy sauce: In small quantities: Worcestershire sauce. For larger quantities (example: dipping sauce): tamari sauce, aminos coconut sauce (Coconut aminos) or amino acid sauce (Liquid Aminos).
Hoisin Sauce: barbecue sauce. Alternatively, for 1/4 cup, combine 1/4 cup soy sauce and 1–2 tablespoons honey or molasses.
Table salt (finely ground): For every 1/2 teaspoon, use 3/4 teaspoon of coarse salt.
Tamarind (paste) or extract: 1 tablespoon can be replaced with 1.5 tablespoons of mango powder or 1.5 tablespoons of lemon juice or 1 tablespoon of Worcestershire sauce.
Thyme: Basil, marjoram, oregano, or rosemary. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Tomato paste (25-40% dry matter): For every 1 tablespoon, cook 3 tablespoons of tomato sauce or tomato puree until thickened, then cool.
Tomato sauce (12-20% dry matter): Tomato puree. Alternatively, canned tomatoes can be pureed in a blender or mixed with equal parts tomato paste and water.
Oyster sauce: soy sauce or hoisin sauce.
Cheddar: Gouda cheese, Colby Jack cheese, Monterey Jack cheese, fontina or mozzarella.
Saffron: turmeric and paprika in equal quantities, annatto powder.
Chevre (young goat cheese): cottage cheese or mascarpone, diluted with a small amount of yogurt.
Tarragon: Chervil. Alternatively, double the amount of basil. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Apple Cider Vinegar: lemon juice, plain rice vinegar, or white wine vinegar.
Egg whites: for all baked goods, batters and meringues (except Swiss, Italian and French buttercream): For 1 egg white, use 2 tablespoons of aquafaba (the viscous liquid from canned beans; chickpea aquafaba is preferred). (These substitutions are not suitable for omelets, soufflés, frittatas, and other egg-heavy dishes.)
Eggs: best for baking and batters (for example: pancakes or fritters): For 1 egg use 3 tablespoons of aquafaba (see above). Best for muffins, quick breads, and biscuits: For 1 egg, combine 3 tablespoons vegetable oil and 1 tablespoon water. Alternatively, for each whole egg needed, use 1/4 cup applesauce, 1/4 cup silken tofu, or 1/4 cup canned pumpkin. (These substitutions are not suitable for omelets, soufflés, frittatas, and other egg dishes.)
Bakery: Yes, baking is a science. But many recipes allow for substitutions of ingredients (especially muffins and quick breads). Modified cookies, bars, and cakes may have a different texture or flavor (for example, using granulated sugar with molasses instead brown sugar will make baked goods crispier and sweeter, and vice versa), and egg substitutes will likely alter the texture and even cooking time. So be sure to adjust your expectations along with the recipe.
Dairy products and eggs. Some dairy products are very easy to substitute—sour cream, yogurt, and crème fraîche are practically interchangeable. And if you pay attention to consistency—for example, substituting heavy cream with milk for cream thinned with heavy cream or thinning yogurt with a little water to replace milk—then finding replacement ingredients is easy. Eggs are more difficult to substitute, and any substitutions will likely affect the final texture and cooking time.
Herbs and spices. A shortage of spices or herbs is an opportunity to experiment. Of all the substitutions, these are the easiest and most flexible. Many of the more pungent spices (such as cinnamon, cardamom and apple pie spices) can confidently replace each other, and the same is true for hotter and more piquant spices (such as cumin, paprika and chili powder). Herbs are also versatile: tender and leafy varieties (basil, parsley, tarragon) are practically interchangeable, as are woody herbs (rosemary, thyme, oregano). Trust your taste buds to help you find the best substitute. (Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.)
(Note: All proposed substitutions are one-to-one unless otherwise stated.)
Annatto (powder): turmeric and paprika in equal quantities.
Anchovies: spiced salted sprat, Asian fish sauce or Worcestershire sauce.
Peanut butter: sunflower paste, almond paste and any other nut paste.
Arrowroot (starch): Replace 1 teaspoon with 1 tablespoon of wheat flour or 1 teaspoon of corn or potato starch.
Basil: Tarragon, oregano, or thyme. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Balsamic vinegar: For 1 tablespoon, mix 1 tablespoon of white wine vinegar and 1/2 teaspoon of granulated sugar, brown sugar or honey.
Sweet potato (puree): pumpkin puree with potato puree in equal parts.
White wine (dry): bone broth or vegetable broth. Alternatively, add a little lemon juice or a small amount of vinegar to the water.
White wine vinegar (6%): red wine vinegar, apple cider vinegar, or distilled white vinegar (6%).
Bok choy (Chinese cabbage): can be replaced with Chinese or Savoy cabbage, alternatively spinach or Swiss chard.
Vanilla extract: vanilla sugar in a ratio of 1:3, vanillin (for 1 teaspoon (5 ml.) extract is 1/10 teaspoon (0.5 gr.) vanillin), maple syrup, bourbon, brandy or rum.
Cream of tartar (Potassium hydrogen tartrate): lemon juice.
Marsala Wine: Madeira, port, or sherry. Alternatively, white wine with added brandy.
Worcestershire sauce: For 1 tablespoon, mix 2 teaspoons of soy sauce, 1/4 teaspoon of lemon juice or vinegar (6%), 1/4 teaspoon sugar and a little hot sauce.
Garam masala: For 1 teaspoon, mix 3/4 teaspoon of ground cumin and 1/4 teaspoon of allspice, pumpkin spice or apple pie.
Gruyere: Mature hard cheeses such as Emmental, Jarlsberg, mature Cheddar or Fontina.
Dijon mustard: hot brown mustard, honey mustard, or coarse whole grain mustard. Alternatively, for 2 tablespoons, mix 1 tablespoon dry mustard, 1 tablespoon mayonnaise, 1 teaspoon distilled vinegar (6%), 1 teaspoon of water and a pinch of sugar.
Allspice: For 1 teaspoon, mix 3/4 teaspoon of ground cinnamon, a pinch of ground cloves and a pinch of grated nutmeg.
Heavy whipping cream: (except whipping) Drinking cream (10%). Alternatively, for every 1 cup, mix 3/4 cup of milk (4-6%) and 4 tablespoons melted butter.
Heavy cream (33%): (except whipping) Coconut milk or unsweetened coconut cream.
Yogurt (Greek and simple): sour cream or creme fraiche.
Cayenne pepper: twice as much crushed red pepper flakes.
Cocoa powder (not alkalized): For 3 tablespoons, mix 3 tablespoons of natural cocoa powder and 1/8 teaspoon of baking soda.
Cardamom (ground): ground cinnamon or half a ground clove.
Cilantro: Parsley, basil, or a combination. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Coconut oil: for all dishes (except for baking): unsalted butter, avocado oil, nut oils, or extra virgin olive oil.
Coriander (ground or whole): ground or whole cumin.
Brown sugar (light and dark): turbinado or muscovado sugar. Alternatively, for 1 cup, mix 1 cup granulated sugar with 2-3 tablespoons of molasses. (The resulting baked goods may be crispier and sweeter.)
Kosher salt (coarse salt): For every 1/2 teaspoon use 1/4 teaspoon of iodized (dining room) salt.
Red wine vinegar: apple cider vinegar, white wine vinegar, or distilled white vinegar.
Crème fraîche: sour cream or Greek yogurt.
Xanthan Gum: For 1 tablespoon, mix 2.5 teaspoons of hot water and 1/2 teaspoon of chia seeds or ground flax seeds; let stand for a couple of minutes until thickened.
Cornstarch: Best for all substitutes, including puddings, custards, sauces, and batters: For 1 tablespoon, use 1 to 1.5 tablespoons of arrowroot, 2 teaspoons of potato starch, or 2 teaspoons of rice flour. Best for breading and frying: For 1 tablespoon, use 3 tablespoons of all-purpose flour.
Corn syrup (light and dark): for baking (except for sweets): honey, agave, brown rice syrup, cane syrup, maple syrup or golden syrup (golden syrup). Alternatively, to make 1 cup light corn syrup, combine 1 cup sugar and 1/4 cup hot water. For candy: brown rice syrup or light molasses.
Cumin (ground) or cumin: taco seasoning, chili powder or ground coriander.
Sesame oil: any nut butter. Alternatively, for 1 cup, toast 1/4 cup white sesame seeds and let them soak in 1 cup neutral oil (vegetable or grape) for 2 hours; strain before using. Store in the refrigerator for up to 1 week.
Chicken broth: Vegetable or beef broth. Alternatively, you can use water seasoned with a small amount of soy sauce, bouillon cubes, or bouillon granules, or just water if the recipe calls for 1 cup or less.
Lemon juice: orange juice or lime juice.
Shallots: red onion or white parts of green onions.
Marjoram: Sage, thyme, summer savory, or basil. Alternatively, use half the amount of oregano. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Margarine (confectionery fat): unsalted butter or coconut butter.
Honey: maple syrup, light or dark corn syrup.
Mirin (sweet rice wine): For 1 tablespoon, mix 1 tablespoon of white wine, dry sherry, or rice vinegar with 1/2 teaspoon of sugar.
Milk: Yogurt or sour cream, diluted with water to a runny consistency.
Premium flour: For 1 cup, mix 1/2 cup bread flour and 1/2 cup cake flour (flour with a lower gluten content).
Cake flour: For 1 cup, measure out 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of starch.
Nutmeg (ground): ground mace (mace), allspice or pumpkin pie spiceAlternatively, half the amount of ground cinnamon or ground cloves.
Oregano: Thyme or basil. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Breadcrumbs: Crushed crackers, crushed pretzels, or crushed potato chips. Alternatively, use 1/2 cup of breadcrumbs and grind 1 slice of bread in a food processor.
Paprika: chili powder.
Parmesan: Pecorino Romano
Molasses (molasses): dark corn syrup, maple syrup, or honey. Alternatively, for every 1 cup of molasses, mix 3/4 cup brown sugar (preferably dark) or 3/4 cup granulated sugar with 1/4 cup hot water.
Buttermilk: For baking: For 1 cup of whole, low-fat, or skim milk, combine 1 cup with 1 tablespoon of lemon juice, white distilled vinegar, or white wine vinegar. For baking, dishes like mashed potatoes, and salad dressings, combine plain yogurt, sour cream, or kefir with enough milk or water to make a thin, creamy consistency.
Parsley: Basil, chervil, or celery leaves. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Drinking cream (10%): For 1 glass, mix incomplete glass of whole milk (4-6%) and 1 tablespoon melted butter. Alternatively, combine 3/4 cup whole milk and 1/4 cup heavy cream (33%).
Baking soda: For 1 teaspoon use 3 teaspoons of baking powder.
Chili powder: For 1 tablespoon, combine 1 teaspoon paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and a pinch of cayenne pepper (as desired).
Baking powder: For 1 teaspoon, mix 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda.
Vegetable oil: Canola oil, olive oil, avocado oil, melted and cooled coconut oil, or ghee.
Rice vinegar or rice wine vinegar: For 1 tablespoon, mix 1 tablespoon of apple cider vinegar or white wine vinegar with 1 teaspoon of sugar.
Rosemary: Thyme. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Fish sauce: soy sauce or Worcestershire sauce.
Self-rising flour: For 1 cup, mix 1 cup of premium flour, 1.5 teaspoons of baking powder and 1/4 teaspoon of fine salt.
Granulated sugar: Light or dark brown sugar, pressed into a measuring cup. Alternatively, turbinado or demerara sugar, finely ground in a food processor.Baked goods may be more moist and less sweet.)
Condensed milk without sugar (7.8% fat) or concentrated milk: For all dishes (except for baking): milk (4-6%), drinking cream (10%), heavy cream (33%) and dry milk (26%), dilute with water to the fat content of condensed milk.
Butter: For baking: Greek yogurt, applesauce, or flavorless vegetable oil. Not for baking: canola oil, vegetable oil, olive oil, coconut oil, or ghee.
Cream cheese or cream cheese: Cottage cheese, Neuchâtel. Alternatively, pureed and strained cottage cheese or ricotta, mixed with a pinch of salt and a little lemon juice. (Because these cheeses do not contain stabilizers like cream cheese, some curdling and separation may occur.)
Sour cream: plain yogurt, Greek yogurt, or crème fraîche.
Soy sauce: In small quantities: Worcestershire sauce. For larger quantities (example: dipping sauce): tamari sauce, aminos coconut sauce (Coconut aminos) or amino acid sauce (Liquid Aminos).
Hoisin Sauce: barbecue sauce. Alternatively, for 1/4 cup, combine 1/4 cup soy sauce and 1–2 tablespoons honey or molasses.
Table salt (finely ground): For every 1/2 teaspoon, use 3/4 teaspoon of coarse salt.
Tamarind (paste) or extract: 1 tablespoon can be replaced with 1.5 tablespoons of mango powder or 1.5 tablespoons of lemon juice or 1 tablespoon of Worcestershire sauce.
Thyme: Basil, marjoram, oregano, or rosemary. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Tomato paste (25-40% dry matter): For every 1 tablespoon, cook 3 tablespoons of tomato sauce or tomato puree until thickened, then cool.
Tomato sauce (12-20% dry matter): Tomato puree. Alternatively, canned tomatoes can be pureed in a blender or mixed with equal parts tomato paste and water.
Oyster sauce: soy sauce or hoisin sauce.
Cheddar: Gouda cheese, Colby Jack cheese, Monterey Jack cheese, fontina or mozzarella.
Saffron: turmeric and paprika in equal quantities, annatto powder.
Chevre (young goat cheese): cottage cheese or mascarpone, diluted with a small amount of yogurt.
Tarragon: Chervil. Alternatively, double the amount of basil. Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Apple Cider Vinegar: lemon juice, plain rice vinegar, or white wine vinegar.
Egg whites: for all baked goods, batters and meringues (except Swiss, Italian and French buttercream): For 1 egg white, use 2 tablespoons of aquafaba (the viscous liquid from canned beans; chickpea aquafaba is preferred). (These substitutions are not suitable for omelets, soufflés, frittatas, and other egg-heavy dishes.)
Eggs: best for baking and batters (for example: pancakes or fritters): For 1 egg use 3 tablespoons of aquafaba (see above). Best for muffins, quick breads, and biscuits: For 1 egg, combine 3 tablespoons vegetable oil and 1 tablespoon water. Alternatively, for each whole egg needed, use 1/4 cup applesauce, 1/4 cup silken tofu, or 1/4 cup canned pumpkin. (These substitutions are not suitable for omelets, soufflés, frittatas, and other egg dishes.)
Additional replacement tips
Bakery: Yes, baking is a science. But many recipes allow for substitutions of ingredients (especially muffins and quick breads). Modified cookies, bars, and cakes may have a different texture or flavor (for example, using granulated sugar with molasses instead brown sugar will make baked goods crispier and sweeter, and vice versa), and egg substitutes will likely alter the texture and even cooking time. So be sure to adjust your expectations along with the recipe.
Dairy products and eggs. Some dairy products are very easy to substitute—sour cream, yogurt, and crème fraîche are practically interchangeable. And if you pay attention to consistency—for example, substituting heavy cream with milk for cream thinned with heavy cream or thinning yogurt with a little water to replace milk—then finding replacement ingredients is easy. Eggs are more difficult to substitute, and any substitutions will likely affect the final texture and cooking time.
Herbs and spices. A shortage of spices or herbs is an opportunity to experiment. Of all the substitutions, these are the easiest and most flexible. Many of the more pungent spices (such as cinnamon, cardamom and apple pie spices) can confidently replace each other, and the same is true for hotter and more piquant spices (such as cumin, paprika and chili powder). Herbs are also versatile: tender and leafy varieties (basil, parsley, tarragon) are practically interchangeable, as are woody herbs (rosemary, thyme, oregano). Trust your taste buds to help you find the best substitute. (Note: For every 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.)