Substitutions

Welcome to our Ingredient Substitutions page! As passionate food enthusiasts, we understand that sometimes, the perfect recipe might be just a few pantry staples away. Cooking is a delightful journey of creativity, and knowing how to make ingredient substitutions can be a game-changer in the kitchen.

Whether you’re dealing with dietary preferences, missing a specific ingredient, or simply looking to explore new flavors, our extensive list of common ingredient substitutions is here to inspire and empower your culinary adventures.

From swapping flours to finding alternatives for fresh herbs, we’ve compiled a comprehensive list of 100 ingredient substitutions that will allow you to create dishes tailored to your tastes and dietary needs. Unlock the art of improvisation, experiment fearlessly, and let your fricken’ kitchen creativity thrive!

Feel free to bookmark this page for quick reference whenever you encounter a cooking challenge or want to elevate a recipe to suit your preferences. Embrace the joy of cooking with confidence, and let our ingredient substitutions guide you to culinary success!

Ready to take your cooking skills to the next level? Let’s dive into the world of ingredient substitutions and embark on a journey of flavorful possibilities. Happy cooking and happy experimenting!

Here’s an extensive list of 100 common ingredient substitutions used in cooking:

  1. All-Purpose Flour: Whole wheat flour, almond flour, coconut flour.
  2. Baking Powder: Baking soda (use 1/4th the amount and add an acidic ingredient like buttermilk or yogurt).
  3. Brown Sugar: White granulated sugar with molasses (1 cup sugar + 1 tablespoon molasses).
  4. Butter: Margarine, coconut oil, vegetable oil (for baking), or olive oil (for cooking).
  5. Buttermilk: Milk with vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar/lemon juice, let stand for 5 minutes).
  6. Cacao Powder: Unsweetened cocoa powder.
  7. Chocolate (Semi-Sweet): Unsweetened chocolate + sugar (1 ounce unsweetened chocolate + 1 tablespoon sugar).
  8. Cornstarch (as thickener): All-purpose flour or arrowroot powder.
  9. Cream: Half-and-half, evaporated milk, coconut cream (for dairy-free).
  10. Eggs: For binding, use mashed bananas, applesauce, or ground flaxseeds mixed with water. For leavening, use baking powder (1 egg = 1 tablespoon baking powder + 1 tablespoon water + 1 tablespoon vinegar).
  11. Fresh Herbs: Dried herbs (use 1/3rd of the amount).
  12. Greek Yogurt: Plain yogurt or sour cream.
  13. Honey: Maple syrup or agave nectar.
  14. Heavy Cream: Coconut cream, cashew cream, or a mixture of milk and butter.
  15. Lemons: Lime or orange (for flavor and acidity).
  16. Milk: Almond milk, soy milk, oat milk, or coconut milk (for non-dairy alternatives).
  17. Oil (for baking): Applesauce or mashed bananas (for moistness).
  18. Sour Cream: Plain yogurt.
  19. Soy Sauce: Tamari or coconut aminos (for gluten-free option).
  20. Sugar: Honey, maple syrup, agave nectar, or stevia (use less as it’s sweeter).
  21. Tomato Sauce: Tomato paste diluted with water or canned diced tomatoes blended until smooth.
  22. White Wine: Chicken or vegetable broth.
  23. Worcestershire Sauce: Soy sauce mixed with a dash of hot sauce and lemon juice.
  24. Wine (for cooking): Chicken or vegetable broth, apple juice, or grape juice.
  25. Crushed Garlic: Garlic powder (use 1/8th teaspoon for every clove).
  26. Ginger (Fresh): Ground ginger (use 1/2 teaspoon for every tablespoon of fresh ginger).
  27. Ground Beef: Ground turkey or chicken, tempeh, or plant-based meat substitutes.
  28. Sour Cherries: Frozen or canned cherries (reduce the sugar in the recipe).
  29. Cottage Cheese: Ricotta cheese.
  30. Macaroni: Any pasta shape.
  31. Ketchup: Tomato sauce with vinegar and sugar.
  32. Rice Vinegar: White wine vinegar with a pinch of sugar.
  33. Chicken Broth: Vegetable broth or water with bouillon.
  34. Butternut Squash: Sweet potatoes or pumpkin.
  35. Almond Extract: Vanilla extract or amaretto.
  36. Red Wine Vinegar: Balsamic vinegar or apple cider vinegar.
  37. Whole Milk: 2% milk or half-and-half.
  38. Shortening: Butter or margarine.
  39. Pecans: Walnuts or almonds.
  40. Ground Pork: Ground chicken or turkey.
  41. Dijon Mustard: Yellow mustard with a pinch of powdered mustard.
  42. Cilantro: Parsley or fresh mint.
  43. Scallions: Red or white onions.
  44. Bay Leaves: Thyme or oregano.
  45. Red Onion: White or yellow onion.
  46. Green Bell Pepper: Red, yellow, or orange bell pepper.
  47. Fresh Basil: Fresh oregano or thyme.
  48. Arrowroot Powder: Cornstarch or tapioca starch.
  49. Feta Cheese: Goat cheese or ricotta salata.
  50. Cinnamon: Nutmeg or allspice.
  51. Ground Cumin: Ground coriander or chili powder.
  52. Red Pepper Flakes: Cayenne pepper or hot sauce.
  53. Dill: Tarragon or parsley.
  54. Fresh Rosemary: Fresh thyme or oregano.
  55. Gruyère Cheese: Swiss or Emmental cheese.
  56. Chicken Thighs: Chicken breasts or drumsticks.
  57. Fontina Cheese: Provolone or Gouda.
  58. Fresh Mint: Fresh basil or cilantro.
  59. Dried Cranberries: Raisins or chopped dried apricots.
  60. Swiss Chard: Spinach or kale.
  61. Pancetta: Bacon or prosciutto.
  62. Ancho Chili Powder: Regular chili powder or paprika.
  63. Cheddar Cheese: Monterey Jack or Colby cheese.
  64. Paprika: Smoked paprika or cayenne pepper.
  65. Red Wine: Beef or vegetable broth or grape juice.
  66. Panko Breadcrumbs: Regular breadcrumbs or crushed cornflakes.
  67. Cannellini Beans: Great Northern beans or navy beans.
  68. Garam Masala: Curry powder or allspice.
  69. Gouda Cheese: Edam or cheddar cheese.
  70. Baby Spinach: Arugula or Swiss chard.
  71. Balsamic Glaze: Balsamic vinegar reduced with sugar.
  72. Fennel Seeds: Anise seeds or caraway seeds.
  73. Fresh Thyme: Fresh oregano or marjoram.
  74. Parmesan Cheese: Pecorino Romano or Grana Padano.
  75. Fresh Tarragon: Fresh dill or parsley.
  76. Cornmeal: Polenta or breadcrumbs.
  77. Serrano Peppers: Jalapeño peppers or crushed red pepper.
  78. Fresh Sage: Fresh rosemary or thyme.
  79. Fresh Oregano: Fresh thyme or marjoram.
  80. Cream Cheese: Neufchâtel cheese or Greek yogurt (for dips and spreads).
  81. Rice Noodles: Linguine or spaghetti (for stir-fries).
  82. Coconut Milk: Heavy cream or half-and-half (for savory dishes).
  83. Sesame Oil: Peanut oil or vegetable oil (for stir-fries).
  84. Maple Syrup: Agave nectar or honey.
  85. Green Onions: Chives or shallots.
  86. Shiitake Mushrooms: Cremini mushrooms or button mushrooms.
  87. Brandy: Cognac or bourbon.
  88. Fresh Chives: Green onions or garlic chives.
  89. Fennel Bulb: Celery or leeks.
  90. Sweetened Condensed Milk: Evaporated milk with sugar.
  91. Champagne Vinegar: White wine vinegar or rice vinegar.
  92. Currants: Raisins or chopped dried apricots.
  93. Creme Fraiche: Sour cream or plain yogurt.
  94. Shallots: Red or white onions.
  95. Pomegranate Seeds: Dried cranberries or fresh berries.
  96. Italian Sausage: Chorizo or Andouille sausage.
  97. Fresh Marjoram: Fresh oregano or thyme.
  98. Horseradish: Wasabi paste or Dijon mustard.
  99. Golden Syrup: Honey or corn syrup.
  100. Fresh Dill: Fresh parsley or cilantro.

Remember that substitutions may alter the taste and texture of the dish slightly, so it’s a good idea to experiment and find what works best for your recipes and preferences. Happy cooking!